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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.