Marinate the steaks overnight in a glass or non-metal dish.
Remove the steaks from the fridge at least an hour before cooking.
Cook the steaks on a hot grill or fry pan for about three minutes on each side. Once cooked to taste, set aside to rest.
In a hot fry-pan, add butter, olive oil, garlic and onion. Cook until softened then add a few rosemary leaves. Add the zucchini first, then chilli, and silver beet. Heat until the silver beet has wilted.
With an electronic mixer, combine the roasted beetroot, olive oil, rosemary, and horseradish and salt and pepper. Set aside.
Serve the steaks on a bed of zucchini and silver beet and top with a dollop of beetroot relish.
Drizzle with olive oil and season with salt and pepper to taste.