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8 Clayton’s Organic beef steaks, 3 ½ ounces thick (sirloin, ribeye or tenderloin, 2 steaks per serving)
½ cup olives
7 ounces assorted salad leaves
5 ounces semi sun dried tomatoes (no-oil)
olive oil for cooking


2 tablespoons creamed horseradish
½ cup low-fat natural yogurt
1 tablespoon white wine vinegar
1 tablespoon chives, chopped Preparation Instructions: 

1. Brush sliced fennel and steaks with olive oil. Place onto a hot grill, cook for 1 minute on each side. Set aside. 

2. To make the salad, toss together salad leaves, olives, tomatoes and grilled fennel. 

3. Dressing: mix together horseradish, yogurt, vinegar and chives.

TIP: Zucchini, mushrooms or bell peppers can be used in place of fennel.

Serving Suggestion

Place steak on the plate and top with salad and dressing, then repeat to create a stacking effect (2 x 3-½ ounce steaks = one dinner serving)