• 1 Celeriac Root, peeled and diced
• 1 pack Sirloin Steaks, defrosted and patted dry
• 4 oz Baby Chard
• ½ Watermelon Radish, thinly sliced and cut into fourths
• 3 Tbsp Olive Oil
• 1/2 cup Chicken or Vegetable Broth
• 1/2 Tbsp Red Wine Vinegar
• Sea Salt and Pepper

Pat your steak dry and season generously with sea salt and pepper. Keep the steak out of the fridge so it can come to room temperature. Bring a large pot of salted water to a boil over a high flame. Add the celeriac and boil until completely tender, about 15-20 minutes. Strain and drizzle with 1 tablespoon olive oil along with a pinch of sea salt. Cover and set aside. Meanwhile, heat 1 tablespoon oil in a large sauté pan over a medium flame until hot. Add steak to the hot pan. Cook for 3 minutes without moving. Flip and sear on the other side:  2 minutes for medium-rare; or 4 minutes for medium. When cooked to your desired taste, remove to a plate and let rest for 5 minutes.

Add the broth to the celeriac and purée in a blender or with a hand masher. In a large bowl, toss the baby chard and watermelon radish with the vinegar, remaining oil and a pinch of salt and pepper. Divide the celeriac purée evenly between 2 plates and top with the steaks. Serve with spinach radish salad.