Woman’s Day (Australia) - - Food To Love -

SERVES 4 COOK 20 MINS 600g striploin 2 bunches broc­col­ini


cooked broc­col­ini stems ½ bunch pars­ley, picked 1 ½ tsp Di­jon mus­tard 1 tbsp olive oil, plus ex­tra to driz­zle 1 tbsp red-wine vine­gar 1 tbsp finely diced red onion

1 Pull your steak out of the fridge and let it sit and come to room tem­per­a­ture. This is im­por­tant.

2 Mean­while, char the broc­col­ini. Whack a grid­dle pan over a high heat, once it starts to smoke, dress broc­col­ini with salt, pep­per and olive oil, throw into the pan and char for 1 min, each side.

3 GREEN SAUCE Once broc­col­ini has cooled a lit­tle, cut a cou­ple of cen­time­tres off each stem. Finely slice and whack in a mor­tar and pes­tle. Finely chop pars­ley and add to the mix. Add a pinch of salt and grind it all to­gether. Once com­bined, add mus­tard, olive oil, a good crack of black pep­per and vine­gar and mix with the pes­tle. It will start to thicken to a sauce. Add your diced red onion, mix through.

4 Now it’s game time with the steak. Sprin­kle with salt and olive oil and place on the sear­ing hot grid­dle pan. De­pend­ing on the thick­ness of the steak, let it cook for 2 mins on one side, be­fore turn­ing and cook­ing for 90 secs on the other. Re­move from pan and let it rest. The old rule of thumb is to let the meat rest for half the to­tal cook­ing time, in this case 1-2 mins.

5 To serve, slice steak and ar­range on plate, top it with the broc­col­ini and driz­zle the green sauce on top.

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