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Grilled Angus beef with beetroot and blood orange salad
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Prep Time:
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Get creative with this gourmet dinner inspiration.
Ingredients:
  • 2 bunches baby red beetroot, trimmed
  • 2 bunches baby golden beetroot, trimmed
  • 1 bunch baby leeks, trimmed, rinsed
  • 125g soft butter
  • 20.00 ml aged white wine vinegar
  • 2 anchovy fillets, finely chopped
  • 1/2 small clove garlic, crushed
  • 40.00 ml chopped French tarragon leaves, plus extra sprigs
  • 6 x 400g Angus beef sirloin steaks
  • 36.40 gm extra virgin olive oil, plus extra, to cook
  • 3 blood oranges, peeled, cut into rounds
  • 2 tsp sherry vinegar
Instructions:
  • Simmer red and golden beetroot in water until tender (around 25 minutes), drain, cool, peel, and halve. Cook leeks in simmering water until tender (about 5 minutes), then drain and cool.
  • Mix velvety butter, tangy white wine vinegar, savory anchovies, pungent garlic, and fragrant chopped tarragon in a bowl. Season generously with freshly ground black pepper.
  • Preheat your oven to 190°C.
  • Drizzle steaks with oil and season generously. Sear on a hot chargrill for 2 minutes on each side. Finish cooking in a preheated oven for 2-3 minutes. Let rest for 10 minutes before serving.
  • To present, mix beetroot, leeks, blood orange, tarragon, vinegar, and oil in a bowl, season, and gently toss. Spoon onto plates; serve a steak alongside and top with anchovy butter.

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