Stiploin steak with seasonal micro salad and horseradish sauce

Name: Stiploin steak with seasonal micro salad and horseradish sauce
Cuisine: American
Ingredients: 300 g angus striploin; 5 pcs baby carrots; 4 pieces bottom mushrooms(sliced in half); 2 pieces red beets(sliced); Half teaspoon of minced garlic; 2 sprigs thyme; 1 teaspoon siracha sauce; 1 table spoon grated horseradish; 1 teaspoon salt; 1 teaspoon pepper.; 1 teaspoon roasted garlic powder; Microgreens (for presentation)

Miles Espadon @cook_9194866

Stiploin steak with seasonal micro salad and horseradish sauce

Miles Espadon @cook_9194866

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Ingredients

300 gangus striploin
5 pcsbaby carrots
4 piecesbottom mushrooms(sliced in half)
2 piecesred beets(sliced)
Halfteaspoon of minced garlic
2 sprigsthyme
1 teaspoonsiracha sauce
1 table spoongrated horseradish
1 teaspoonsalt
1 teaspoonpepper.
1 teaspoonroasted garlic powder
Microgreens (for presentation)

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Steps

1

First pull out you steak on fridge and let it get to room temp.
2

Mix the salt,pepper and roasted garlic powder amd rub to the steak.
3

Heat a frying pan, sesr the steaks 2 mins on each side on medium heat and put on oven for 300 degrees celcius for 2 mins.and pull out and let steak rest for atleast 7 mins.
4

Saute the baby carrots and mushroom with garlic and thyme. And set aside.
5

Combine the beets and micro greens and dress with simple vinaigrette.
6

Mix the horseradish and siracha sauce.
7

Plate. And done