SIRLOIN STEAK WITH SMOKED TOMATO AND SPEKBOOM SALSA

YOU (South Africa) - - LIFESTYLE -

SERVES 4 PREPA­RA­TION: 20 MIN SMOK­ING: 5 MIN COOK­ING: STEAK 12 MIN VEG 45 MIN MAR­I­NAT­ING: 1 HOUR REST­ING: 10 MIN

STEAK

15ml (1T) chopped gar­lic

15ml (1T) smoked pa­prika

15ml (1T) dried oregano

30ml (2T) olive oil

15ml (1T) bal­samic vine­gar

500g game or beef sirloin steak

salt

SMOKED TOMATO AND SPEKBOOM SALSA

250ml (1c) loose rooi­bos tea

15ml (1T) sugar

250g ripe baby to­ma­toes, halved

30ml (2T) chopped leaves of spekboom (also known as pork­bush or ele­phant’s food)

30ml (2T) chopped fresh basil

30ml (2T) red wine vine­gar

30ml (2T) olive oil

15ml (1T) sugar

15ml (1T) salt

15ml (1T) black pep­per

HERB OIL

250ml (1c) olive oil

20g fresh basil, chopped

ROOT VEG­ETABLE PURÉE

250g each orange and yel­low sweet potato, peeled and sliced

250g turnips, peeled and roughly chopped

2 large car­rots, peeled and roughly chopped

15ml (1T) olive oil

10ml (2t) salt flakes

10ml (2t) ground pep­per

50g but­ter

30ml (2T) chopped fresh rose­mary

30ml (2T) crushed gar­lic

5ml (1t) finely chopped chilli

salt and freshly ground pep­per

BLANCHED GREENS

large hand­ful of beet­root, spinach and/or kale leaves

olive oil

15ml (1T) each chopped gar­lic, gin­ger and chilli

salt and pep­per

TO FIN­ISH

a few spekboom sprigs

Pre­heat the oven to 180°C.

1 Steak Mix the gar­lic, pa­prika and oregano with the oil and bal­samic vine­gar. Rub the mix­ture all over the meat and let it mar­i­nate in the fridge for at least 1 hour.

2 Smoked tomato and spekboom salsa Line a pan with foil. Mix the tea and sugar and sprin­kle over the foil.

3 Put a wire rack over the tea. Switch a stove plate on and heat the pan un­til the tea starts smok­ing.

4 Put the to­ma­toes on the wire rack, cover with a lid and smoke for about 5 min­utes or un­til the to­ma­toes start to soften (not too long or they’ll turn bit­ter). Re­move from the heat and switch off the stove plate.

5 Mix the re­main­ing in­gre­di­ents to make a dress­ing – the spekboom adds a slightly tart taste – and pour over the to­ma­toes. Set aside to cool.

6 Herb oil Heat the oil and

basil un­til luke­warm. Set aside to cool then pulse in a food pro­ces­sor un­til smooth.

7 Root veg­etable purée Put all the veg­eta­bles in an oven­proof dish, add the olive oil, salt and pep­per and roast for 45 min­utes or un­til the veg­eta­bles are soft.

8 Leave to cool a bit, then put in the bowl of a food pro­ces­sor.

9 In a sep­a­rate bowl, melt the but­ter and add the rose­mary, gar­lic and chilli. Add the but­ter mix­ture to the veg­eta­bles in the food pro­ces­sor and blend un­til mixed but still with a few chunks here and there. Sea­son with salt and pep­per.

10 Steak Re­move the meat from the fridge, sea­son with salt and set aside un­til it reaches room tem­per­a­ture. Fry in a hot grid­dle pan or over hot coals un­til sealed on the out­side and medium to rare in the mid­dle.

11 Wrap the steak in foil and set aside for 10 min­utes or un­til the meat juices have been re­ab­sorbed.

12 Blanched greens Sub­merge the greens in boil­ing wa­ter then im­me­di­ately in ice-cold wa­ter.

13 Heat a lit­tle olive oil in a pan with the gar­lic, gin­ger and chilli. Add the greens and sauté un­til drenched in the aro­matic oil. Sea­son with salt and pep­per.

14 To fin­ish Re­move the foil from the steak and carve into thick slices. Spread veg purée on a plate, spoon leafy greens on the purée, then add a slice of steak. Fi­nally, spoon salsa on top, driz­zle herb oil over and gar­nish with a spekboom sprig.

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