Cook with STEAK PAN­ZANELLA

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

1 lemon 80g (3oz) large crou­tons, or bread chunks dried in a low oven 2 large hand­fuls of baby rocket 1 red chicory, leaves sep­a­rated 200g (7oz) cau­li­flower, cut into flo­rets 4tbsp ex­tra vir­gin olive oil 2 large gar­lic cloves, thinly sliced 4 an­chovy fil­lets, finely chopped 3 rose­mary sprigs, leaves picked and very finely chopped 2 x 130g (5oz) steaks Peel 4 wide strips of zest from the lemon and cut into very thin strips. Set aside. Place the crou­tons, rocket and chicory leaves in a large bowl. Blanch the cau­li­flower in a medium saucepan of salted boil­ing water for 3 min­utes, till just ten­der, then drain.

Dry the pan, then add the olive oil. Place the pan over a lowmedium heat and sauté the gar­lic, an­chovy, lemon zest and rose­mary leaves till the gar­lic is soft­ened and turn­ing golden, and the an­chovy is melt­ing and stick­ing a lit­tle to the bot­tom of the pan. Add a squeeze of lemon juice to deglaze the pan, then take it off the heat.

Re­turn the warm cau­li­flower to the pan and gen­tly stir through the dress­ing, then trans­fer ev­ery­thing to the bowl with the salad leaves and bread and toss gen­tly to com­bine. Re­serve any gar­licky an­chovy oil that’s in the pan.

Mean­while, sea­son your steaks and cook on a scream­ing-hot grid­dle pan un­til they’re done to your lik­ing. Re­move to a board and leave to rest for a few min­utes, then slice into strips.

Di­vide the salad be­tween the plates and top with the steak. Driz­zle the re­served gar­lic, an­chovy and lemon oil from the pan over the top and serve.

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