Grilled Angus beef with beetroot and blood orange salad

Recipes / Fish

Stretch your chef muscles with this gourmet dinner idea.

Recipe «Grilled Angus beef with beetroot and blood orange salad» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 2 bunches baby red beetroot, trimmed, 2 bunches baby golden beetroot, trimmed, 1 bunch baby leeks, trimmed, rinsed, 125g soft butter, 1 tbsp aged white wine vinegar , 2 anchovy fillets, finely chopped, 1/2 small clove garlic, crushed, 2 tbsp chopped French tarragon leaves, plus extra sprigs , 6 x 400g Angus beef sirloin steaks, 2 tbsp extra virgin olive oil, plus extra, to cook, 3 blood oranges, peeled, cut into rounds, 2 tsp sherry vinegar.

Ingredients:

  • 2 bunches baby red beetroot, trimmed 
  • 2 bunches baby golden beetroot, trimmed 
  • 1 bunch baby leeks, trimmed, rinsed 
  • 125g soft butter 
  • 1 tbsp aged white wine vinegar 
  • 2 anchovy fillets, finely chopped 
  • 1/2 small clove garlic, crushed 
  • 2 tbsp chopped French tarragon leaves, plus extra sprigs 
  • 6 x 400g Angus beef sirloin steaks 
  • 2 tbsp extra virgin olive oil, plus extra, to cook 
  • 3 blood oranges, peeled, cut into rounds 
  • 2 tsp sherry vinegar 

Instructions

  1. Cook red and golden beetroot separately in a saucepan of simmering water for 25 minutes or until tender (the time will depend on the size). Drain, cool, then peel and halve. Cook leeks in a saucepan of simmering water for 5 minutes or until tender. Drain and cool.
  2. Combine butter, white wine vinegar, anchovies, garlic and chopped tarragon in a bowl and season generously with freshly ground black pepper.
  3. Preheat oven to 190°C.
  4. Brush steaks with a little oil. Season. Heat a chargrill pan over high heat until hot, then cook steaks for 2 minutes each side. Transfer to roasting pan and cook for a further 2–3 minutes. Remove and rest for 10 minutes.
  5. To serve, combine beetroot, leeks, blood orange, tarragon sprigs, vinegar and oil in a bowl, season and toss gently to combine. Divide among plates and place a steak to the side topped with a spoonful of anchovy butter.