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Steak with creamed semolina and sprout gremolata
Steak with creamed semolina and sprout gremolata
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Enhance gremolata with bold Dijon mustard for a perfect pairing with steak.
Ingredients:
  • 8 (about 200g) brussels sprouts, thinly sliced
  • 20.00 ml baby capers
  • 15.90 gm lemon juice
  • 1/2 tsp lemon rind, finely grated
  • 17.70 gm Dijon mustard
  • 1 small garlic clove, crushed
  • 45.50 gm extra virgin olive oil
  • 600g beef porterhouse steak, trimmed
  • 500ml (2 cups) reduced-fat milk
  • 375ml (1 1/2 cups) water
  • 120g semolina
  • 20g butter, chopped
  • 30g (1/3 cup) pecorino, finely grated, plus extra to serve
  • Brussels sprouts leaves, to serve (optional)
Instructions:
  • In a bowl, mix together Brussels sprouts, capers, lemon juice, lemon zest, mustard, garlic, and 2 tablespoons of oil. Season with salt and pepper, then let the flavors meld together.
  • Preheat a non-stick frying pan over medium-high heat. Drizzle the steak with the remaining oil, season it, and cook for 5-6 minutes for medium doneness or to your preference. Transfer the steak to a plate, let it rest for 5 minutes, then thinly slice it.
  • In a saucepan over medium heat, simmer the milk and water. Lower the heat to medium-low and gradually whisk in the semolina. Cook, whisking constantly, for about 4 minutes until thickened. Stir in the butter and pecorino cheese. Season to taste and remove from heat.
  • Spread the semolina over a serving platter, then place the steak on top. Add the sprout gremolata on top and serve with extra pecorino and brussels sprout leaves, if desired.

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