SIRLOIN STEAK WITH SMOKED TOMATO AND SPEKBOOM SALSA
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.