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Grass-fed Skirt Steak with Celeriac Puree, Fresh Salsa and Sautéed Veg

A special dinner meal to challenge your inner chef. The fresh salsa and smooth texture of the creamy celeriac puree pairs beautifully with the tender, juicy steak.

Ingredients (serves 2):

  • 470g skirt steak
  • 1/2 organic celeriac
  • 1 organic onion
  • 500ml Raw milk
  • Baby kale mix
  • Olive oil
  • Butter
  • Garlic
  • Tomato
  • Thyme, coriander, rosemary
  • (Optional: Vine tomatoes, red cabbage) 



Celeriac Puree & Sautéed veg prep

  1. Remove the skin of the celeriac and cut into bite-size cubes
  2. Add celeriac into a pan with the raw milk and heat over low-medium heat until celeriac is soft enough for a fork to pierce through (approximately 15 minutes)
  3. Whilst the celeriac is cooking, chop the kale into 1cm thickness and slice the optional red cabbage
  4. Pour the cooked celeriac and raw milk into a food processor (or blender) adding a few sprigs of thyme, and blend together, seasoning to taste. Adjust consistency by adding milk to thin if needed and reserve aside.

Fresh salsa

  1. Dice the organic onion and tomato into pea sized cubes similarly run the knife through the coriander
  2. Mix with a generous amount of olive oil, a squeeze of lemon, a pinch of salt and pepper

Grass-fed skirt steak (cook half of the 470g at a time) & sautéed veg

  1. Lightly rub salt into the steak, and pre-heat oven to 180° Celsius
  2. Heat a neutral oil in a skillet, and lay in the steak
  3. Once a brown crust develops (3 minutes), flip the steak. Add a few sprigs of rosemary and thyme with a knob of butter and 3 cloves of garlic (with skin on), along with optional vine tomatoes. Cook for another 3 minutes, while basting the steak with the butter.
  4. Move the skillet into the oven for 6 – 10 minutes to your preferred doneness
  5. Reserve aside the steak and tomatoes and let rest.
  6. Deglaze the skillet with a dash of white wine, sauté in the chopped kale and red cabbage for approximately 3 minutes
  7. When the veg are giving yet firm, the resting steak is ready to be sliced and served with the celeriac puree, salsa, vine tomatoes and sautéed veg


Prep time: 15 mins
Cooking time:  30 mins

Featured Ingredients

Three Cornered Garlic


Regular price £4.90
Raw Milk

Stroud Micro Dairy

Regular price £2.60
Avlaki Groves - Organic Extra Virgin Olive Oil


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Agatheri Groves - Organic Extra Virgin Olive Oil


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Lesvos Groves - Organic Extra Virgin Olive Oil


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Grass Fed Skirt Steak

Wealden Meadows

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