Beef Striploin Steaks and Grilled Cauliflower Salad with Horseradish | RICARDO

Ingredients

• ¼ cup (60 ml) mayonnaise
• 1 tbsp (15 ml) Dijon mustard
• 1 tbsp (15 ml) prepared horseradish
• 2 aged beef striploin steaks, each 1 inch (2.5 cm) thick
• 1 cauliflower, cut into large florets
• 2 garlic cloves, chopped
• 1 onion, thinly sliced
• ¼ cup (55 g) butter, diced
• 1 ½ cups (220 g) frozen edamame, blanched for 1 minute
• ¼ cup (10 g) dill fronds
• ¼ cup (10 g) flat-leaf parsley leaves
• 2 tbsp chives, finely chopped