Serves: 4
INGREDIENTS
600 grams sirloin steak
12 baby beetroot, scrubbed
olive oil
6 eggs at room temperature
2 handfuls baby cos lettuce leaves
2 handfuls rocket leaves
12 white anchovies (boquerones), optional
Parmesan cheese for shaving
sea salt and freshly ground pepper
Dressing
½ cup sour cream
1 clove garlic, crushed
2 tablespoons lemon juice
6 good quality anchovy fillets (I used Ortiz brand)
1 tablespoon oil from the anchovies
METHOD
Trim the stalks off the beetroot, peel if necessary and halve or quarter. Heat a little olive oil in a sauté pan, add the beetroot, season, cover and cook over a medium low heat until tender. Add a splash of water if they start to catch. Alternatively, roast in a hot oven until tender. Cool.
Season the steaks and cook on a preheated barbecue or in a sauté pan for 3 minutes each side for medium rare. Cooking time will depend on the thickness of the steaks. Transfer to a plate and rest until warm.
Place the eggs in a saucepan and cover with cold water. Bring to the boil and cook for 6 minutes. Drain and cool in cold water. Peel and break in half.
Dressing: Place all the ingredients in a food processor and blend until smooth. Season lightly and add a little water if a thinner dressing is desired.
To serve: Place the cos and most of the rocket on serving plates. Slice the beef thinly and arrange over the salad with the beetroot, eggs and anchovies. Top with the remaining rocket, drizzle with the dressing and shave over Parmesan cheese and freshly ground pepper.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.