Little bites of steak packed with flavour; ideal for a party or a starter
This steak recipe is a really cost effective way of using a sirloin steak and makes a great appetiser while your guests are waiting for the main meat to grill. It also makes a perfect supper dish over Christmas for when you can’t bear the thought of any more turkey.
Ingredients
- sirloin steak
- onion jam
- baguette
- butter
Horseradish cream:
- ½ cup double cream; whisked until thick
- ½ cup crème fraiche
- ½ cup horseradish sauce
- 1tbsp lemon juice
- sea salt
- ground black pepper
Combine all the ingredients for the horseradish cream; this is much smoother and creamier than just having horseradish on its own.
Pre-heat the Traeger to 230C and cook the steak to about 53 – 55C, which will give you medium rare, then let it rest for 5 – 10 minutes before cutting into wafer thin slices.
Slice the baguette into ¾” slices and toast on both sides, butter one side and add a spoonful of onion jam. Top with a slice of steak and a small spoon of the horseradish cream.
