Grilled sirloin steak with a fresh shoots flower salad
Ingredients (4 servings)
Beef
1kg Sirloin Steak
Hazelnut oil
200g fresh hazelnuts
500g extra virgin olive oil
Aniseed beef stock
2 carrots
2 onions
1 leek
6 garlic cloves
Sirloin cuttings
1 shoulder blade bones
500g veal rib steak
½ litre dry aniseed wine
Salt and pepper
Fresh Shoots Salad
4 mini red salt-wort plants
Chervil
Tarragon
Dill
Basil
African Carnation flowers
Pansies
Wild carrot flowers
Maldon salt
Method
Remove excess fat from sirloin and shape the piece. Keep off-cuts later use in beef stock. To make the hazelnut oil, crush the hazelnuts and soak the pieces in olive oil for one week. To make the beef stock, sauté the beef off-cuts, the blade bone and the veal ribs with the vegetables. Place them on a baking dish and brown them in a 200ºC oven. Add the desert wine. Collect the juices and skim the fat. Add the finely chopped tarragon and reduce. Add salt and pepper.
Wash the shoots in plenty of water. Dry and keep.
Cook the sirloin, which has been previously coated with the hazelnut oil and seasoned with salt and pepper, on a very hot griddle for 3 minutes. Turn over and cook another 3 minutes. Remove from griddle and let it rest for 20 minutes at 70ºC, so that the beef will re-hydrate and soak in the juices.
For the presentation trace a line of beef stock with tarragon and another one with the hazelnut oil on the plate. Place the beef and salad in a decorative way. Season the salad with the hazelnut oil and a few flakes of Maldon salt.
Wholesalers
Grilled sirloin steak with a fresh shoots flower salad
