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Italian beef with charred potato and cauliflower salad recipe
Italian beef with charred potato and cauliflower salad recipe
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Prep Time:
90 minutes
Cook Time:
20 minutes
Total Time:
110 minutes
Elevate your barbecue with a zesty Italian marinade featuring lemon, garlic, and anchovies for extra flavor. Pair it with a delicious charred potato and cauliflower salad.
Ingredients:
  • 4 (about 700g) beef sirloin steaks
  • 18.20 gm extra virgin olive oil
  • 1 cup firmly packed combined fresh continental parsley and basil leaves
  • 62.50 ml chopped fresh chives
  • 5 anchovies, drained
  • 40.00 ml drained baby capers
  • 1 large garlic clove, finely chopped
  • 1 lemon, rind finely grated, halved
  • 72.80 gm extra virgin olive oil
  • 650g baby potatoes, halved
  • 1/2 head (about 500g) cauliflower, cut into florets
  • 1/2 lemon, juiced
  • 5.90 gm gluten-free Dijon mustard
  • 1/2 cup combined fresh continental parsley and basil leaves
Instructions:
  • For the marinade, blend herbs, chives, anchovies, capers, garlic, and lemon rind in a food processor until finely chopped. In a separate jug, mix juice from half a lemon with oil and 1 tablespoon of water. While the processor is running, slowly pour the lemon mixture until smooth. Set aside 2 tablespoons for the salad.
  • Place the beef in a glass or ceramic dish. Pour the marinade over the beef, ensuring it is fully coated. Let it sit at room temperature for 1 hour to marinate.
  • Place the potato in a saucepan, cover with water, season with salt, and bring to a boil over high heat. Cook for 7 minutes until almost tender. Then add the cauliflower and cook for an additional 2 minutes. Drain, rinse under cold water, pat dry, and transfer to a large bowl.
  • Preheat a barbecue grill to medium-high. In a large bowl, mix together juice, mustard, 1 tablespoon of oil, and reserved marinade. Drizzle the potato mixture with the remaining 1 tablespoon of oil, season, and grill for 6 minutes, turning halfway, until charred and tender. Let it cool for 5 minutes, then add to the bowl and toss to combine.
  • After removing the beef from the excess marinade, lightly drizzle it with 1 tablespoon of oil. Grill the beef, turning occasionally, for 4-5 minutes for medium doneness or until it reaches your preferred level of doneness. Place the grilled beef on a plate and let it rest for 3 minutes. Finally, cut the beef into thick slices. Enjoy!
  • Divide the beef and salad among plates. Sprinkle on the mixed herbs. Cut the remaining lemon into wedges and serve with the beef and salad.

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