Sliced Steak with Watercress, Garlic & Horseradish

Name: Sliced Steak with Watercress, Garlic & Horseradish Baby Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds baby potatoes, halved; Salt; 1/4 cup EVOO (extra-virgin olive oil); 3 large garlic cloves, thinly sliced lengthwise; 1 1/2 pounds sirloin steak, about 1 inch thick, patted dry; All-purpose flour, for coating; 1 teaspoon sweet smoked paprika; 1 tablespoon tomato paste; 1/2 cup white wine (eyeball it); 1/2 cup sour cream or creme fraiche; 3 tablespoons milk or half-and-half; 2 tablespoons prepared horseradish; 1/4 cup chopped fresh chives; 1 bunch of watercress, trimmed of root ends

Servings: persons

2 pounds baby potatoes, halved
Salt
1/4 cup EVOO (extra-virgin olive oil)
3 large garlic cloves, thinly sliced lengthwise
1 1/2 pounds sirloin steak, about 1 inch thick, patted dry
All-purpose flour, for coating
1 teaspoon sweet smoked paprika
1 tablespoon tomato paste
1/2 cup white wine (eyeball it)
1/2 cup sour cream or creme fraiche
3 tablespoons milk or half-and-half
2 tablespoons prepared horseradish
1/4 cup chopped fresh chives
1 bunch of watercress, trimmed of root ends

1
In a large pot, add the potatoes and enough cold water to cover.
2
Bring to a boil, add some salt, and cook until the potatoes are tender, about 15 minutes, then drain.
3
Meanwhile, in a large skillet, add the EVOO and the garlic.
4
Over medium heat, fry the garlic until golden and crisp.
5
Using a slotted spoon, transfer the garlic to a paper towel on a plate to drain.
6
Reserve the skillet with the oil.
7
On a cutting board, slice the steak thin crosswise.
8
Toss with a little flour and the paprika.
9
Heat the reserved oil over medium-high heat.
10
Working in 2 batches, cook the meat until browned all over, 3 to 4 minutes.
11
Transfer to a warm platter.
12
Stir the tomato paste into the skillet over medium-high heat for 30 seconds.
13
Add the wine and scrape the bottom of the pan.
14
Mash the potatoes with the sour cream, milk, horseradish, and most of the chives and season with salt.
15
Sprinkle the remaining chives on top.
16
Pour the sauce over the steak.
17
Top with the watercress and reserved garlic chips.
18
Serve the potatoes alongside the steak.

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds baby potatoes, halved, Salt, 1/4 cup EVOO (extra-virgin olive oil), 3 large garlic cloves, thinly sliced lengthwise, and more.

Yes, Sliced Steak with Watercress, Garlic & Horseradish Baby Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sliced Steak with Watercress, Garlic & Horseradish Baby Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions