Steak with celeriac and apple slaw

  • Prep: 10m
  • Cook: 5m
  • Serves: 2

Steak and salad is the perfect meal when you want something special but don’t have much time to prepare. This dish takes 15 minutes at most to make but looks and tastes super special.


  1. Start by making the slaw. Put the cider vinegar into a mixing bowl. Chop the apples and celeriac into matchsticks (or use a julienne peeler if you have one) and add them to the bowl, tossing them in the vinegar as you do to prevent them dis-colouring. Mix in the mayonnaise, two tablespoons of the chopped parsley and a good pinch of salt. Set aside for a few minutes so the celeriac softens a little.
  2. Mix the butter and the remaining parsley in a bowl with a pinch of salt and shape into two rounds. This will go on top of your steak just before serving. Don’t omit this stage, it really finishes the dish nicely.
  3. For the steak, heat a frying pan over a high heat until smoking hot. Massage the oil into the steak together with a generous pinch of salt and a few turns of pepper. Place the steaks in the frying pan and cook for 90 seconds on each side. Transfer to a warm dish, put the herby butter on top of each steak and leave to rest for 2 minutes.
  4. Serve the buttery steak with the crisp, tart slaw and a large glass of organic red wine.


All to be sourced organic where possible

  • 2 tsp apple cider vinegar
  • 2 apples
  • 200g celeriac, peeled (approx. ½ small celeriac)
  • 2 tbsp mayonnaise
  • 3 tbsp chopped parsley
  • 30g butter, softened
  • 2 sirloin steaks (approx. 150g each)
  • 1 tbsp sunflower oil
Kathy Slack

Kathy Slack

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