Seared Sirloin with Horseradish Cream & Green Beans

Ingredients

• 16 oz (454 g) top sirloin steak, cut thick
• 1/4 tsp (1.5 g) fine sea salt and black pepper
• 16 oz (454 g) baby potatoes, halved
• 2 tbsp (30 ml) olive oil
• 1 1/3 cups (327 g) plain Greek yogurt, 0%
• 3 tbsp (45 g) prepared horseradish
• 2 tsp (10 g) Dijon mustard
• 5 cups (500 g) green beans, trimmed

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Method

1. Let the steak sit out of the fridge for 40 minutes, then pat it dry and season with the salt and pepper. Meanwhile boil the potatoes in salted water for 15 minutes, until tender, and drain.
2. Sear the steak in half the oil in a 12-inch (30cm) skillet over high heat for 3 to 4 minutes a side, untouched, until 145°F (63°C). Rest it 10 minutes before slicing.
3. Stir the yogurt with the horseradish and Dijon. Cook the green beans in the rest of the oil in the steak pan for 5 minutes, until tender-crisp.