STEAK YOUR CLAIM

Pair a suc­cu­lent, spiced sir­loin with slow-roasted toma­toes for a dish burst­ing with flavour.

Virgin Australia Voyeur - - EXPERIENCE -

Bar­beque-spiced sir­loin with slow-roasted toma­toes, shal­lots, steamed leeks and olives

Serves 4

2 pun­nets cherry toma­toes, cut in half

10 shal­lots, peeled

500ml red wine

500ml port

2 tbsp fresh chives, chopped

150ml ex­tra vir­gin olive oil

100g green olives, sliced

2 leeks cut into thirds, top re­moved, then sliced

200ml good qual­ity beef jus

4x 200g good qual­ity sir­loin steak

4 tbsp bar­beque spice

Ex­tra olive oil, for the pan

Salt and pep­per

Method

1. Place the cherry tomato halves on a tray and dress with olive oil, salt and pep­per.

2. Put tray in the oven at 160˚C for about 8–10 min­utes. Take out and leave toma­toes to cool.

3. Heat a pan on the stove­top at medium heat with a lit­tle olive oil. Add the shal­lots and cook un­til brown. Add the red wine and the port. Cover the pan with a lid and cook the shal­lots for about 25–30 min­utes, un­til ten­der. Re­move the shal­lots from the pan and al­low to cool.

4. Slice the shal­lots and re­serve the liq­uid, which can be added to the beef jus for ex­tra flavour.

5. In a bowl, add the toma­toes, shal­lots, chives, ex­tra vir­gin olive oil, green olives, and salt and pep­per. Mix well and set aside.

6. In a pot, add the sliced leeks and the beef jus, and sim­mer un­til the leeks are ten­der. At this time, add the re­served liq­uid from the shal­lots.

7. Sea­son the sir­loin with the bar­beque spice and a lit­tle salt. Place onto a hot char­grill and cook to de­sired tem­per­a­ture.

8. To serve, warm up the tomato mix and di­vide among serv­ing plates. Add the leeks to the mid­dle of each plate.

9. Slice each sir­loin into 4 slices and place on top of the leeks. Pour over the beef jus and serve.

VIR­GIN AUS­TRALIA RES­I­DENT CHEF LUKE MAN­GAN SAYS: One of the new au­tumn dishes on the menu at Luke’s Kitchen, this bar­be­cue-spiced sir­loin com­bines the per­fect mix of sea­sonal in­gre­di­ents in a dish you can eas­ily recre­ate at home.

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