Russell Norman’s ribbon steak, chicory and anchovy
In Italy, you will often see tagliata di manzo (literally “cut-up beef”) on menus. It’s a traditional way of serving a steak without just throwing a slab of meat on a plate.
SERVES
4
INGREDIENTS
For the anchovy dressing:
- 1 small egg yolk
- 2 tsp Dijon mustard
- 1 generous tbsp red wine vinegar
- 30g brown anchovies, drained (retain the oil)
- ½ garlic clove, finely chopped
- Tabasco sauce
- 150ml sunflower oil
- 2 tsp water
- 2 tsp lemon juice
For the steak:
- 1 head chicory
- 1 shallot
- 70g rocket
- 250g sirloin steak, trimmed of any excess fat
- Extra virgin olive oil
- 20ml red wine vinegar
METHOD
Blend the yolk, mustard, vinegar, anchovies and garlic in a food processor along with a few dashes of Tabasco and seasoning. Still blending, drizzle in the anchovy oil, sunflower oil, water and lemon juice.
Cut the chicory in half lengthways and remove the core. Slice it at an angle into bite-sized pieces. Cut the shallot in half, remove the skin and slice very thinly. Place chicory and shallot in a large mixing bowl along with the rocket.
Slice the steak into thin ribbons, place in a bowl, season and toss along with a little oil. Heat a griddle pan until hot and cook the steak ribbons for one minute on each side, or just until browned and scorched along with griddle marks.
Add the red wine vinegar – this will produce a cloud of steam. Remove from the heat and set aside.
Pour six tablespoons of the dressing over the leaves. Toss several times to coat. Divide between warm plates and top along with the warm ribbons of beef.
Recipe from Spuntino by Russell Norman (Bloomsbury, £20)
No comments:
Post a Comment