Recipe: Minute steak sandwhich with watercress and horseradish cream
Try these fabulous Philadelphia recipes for a perfect picnic that will be great outdoors
What you'll need
25g grated horseradish (or 2 tbsp bought horseradish sauce)
Juice of ½ lemon
30g Philadelphia Light
1 tsp wholegrain mustard
1 tbsp vegetable oil for frying
125g sirloin minute steak, fat trimmed
2 slices good quality sour dough bread
Small handful picked watercress
Salt and pepper to taste
Preheat the grill to 225°C. Start by making the spread that will go into your sandwich.
Grate the horseradish and place into a bowl with the lemon juice, Philadelphia and wholegrain mustard. Mix well and season with salt and pepper.
Add the vegetable oil to the frying pan, and heat until it starts to smoke. Season the steak on both sides before laying into the super-hot pan. Cook for about 30 seconds per side. This will give you a rare steak, cook for a little longer for a medium to well done steak.
Make sure the steak is well browned before removing from the pan and leaving to rest.
Place the sour dough under a hot grill and toast on one side only, then smear the Philly mixture over the non-toasted sides of the bread and pile high with the picked tender watercress leaves.
Lay the steak on top, sprinkle with a little more salt and pepper if desired and serve in two halves.