Herb-crusted beef with horseradish cream

Instructions

1. Combine the oil, garlic, coriander, chives and parsley in a small bowl. Press the herb mixture onto both sides of the steaks.
2. Preheat a chargrill or barbecue over medium-high heat. Cook the steaks for 3–4 minutes each side or until cooked to your liking. Transfer to a plate and cover to keep warm. Allow steaks to rest for 5 minutes before serving.
3. Meanwhile, boil, steam or microwave the potatoes, carrots and sugar snap peas, separately, until just tender. Drain.
4. Combine the sour cream, horseradish cream and 1 tablespoon of warm water in a small bowl. Serve the steaks with the horseradish cream and the steamed vegetables.