Alice used to find it quite hard to cook steak, but this method (inspired by Nigella Lawson
) keeps it deliciously tender. The marriage between the iron-rich steaks, the colourful salad, the zingy horseradish, and the creamy feta cheese are perfect. I use artichokes and sundried tomatoes from my local supermarket’s deli counter, which saves a lot of time. Be sure not to buy artichokes soaked in vinegar, though, as the flavour will overpower the salad. If possible, use grass-fed steak, which contains more nutrients than intensively farmed beef.
Extracted from The Happy Kitchen
by Rachel Kelly and Alice Mackintosh.
Published by Short Books
Photography by Laura Edwards
20 minutes Serves: