Beef Sirloin Steaks with Roast Beetroot, Radicchio and Parmesan Salad
Seared Beef Steaks with Roasted Beetroot, Radicchio and Parmesan Salad
A perfect light lunch for entertaining on a sunny autumn day. The combination of steak, roast beetroot, anchovy and parmesan is sublime. If you can’t get your hands on nasturtiums, use rocket or watercress for a similar peppery hit.
Beef Sirloin Steaks with Roast Beetroot, Radicchio and Parmesan Salad
Serves 4 • Prep 20 mins + cooling and resting • Cook 1 hr 10 mins
Key Ingredient
Anchovy, Mustard + Tarragon Vinaigrette
Ingredients
1 bunch each baby red and golden beetroot, trimmed
2 tbs olive oil
2 garlic cloves, finely grated
1 tbs finely chopped thyme
2 tsp Dijon mustard
2 x 300g beef sirloin steaks
1 small radicchio, leaves separated and halved
2 golden shallots, thinly sliced on a mandolin
Finely grated parmesan, to serve
Anchovy, Mustard and Tarragon Vinaigrette
Baby nasturtiums, to serve
Method
1 Preheat oven to 160C, fan-forced. Scrub beetroots. Wrap each beetroot in a layer of baking paper and foil and roast for 45-50 mins or until tender. Cool slightly, then peel. Halve and quarter beetroots, depending on size.
2 Meanwhile, combine olive oil, garlic, thyme and mustard in a bowl, season with pepper and stir to combine. Add the steak and toss to coat. Set aside for 1 hour at room temperature to marinate.
3 Season steaks with salt. Heat a large chargrill pan or frypan over high heat. Cook steaks for 4 mins each side. Transfer to an oven tray and roast until cooked to your liking ( 4-5 mins for medium-rare). Rest for 10 mins.
4 Combine beetroot, radicchio and golden shallot in a large bowl. Drizzle with ¼ cup dressing and gently toss to coat. Season to taste.
5 Arrange the steak and salad on plates. Scatter with extra parmesan and baby nasturtiums to serve.
Other Recipes
