Beef sirloin with wilted radicchio

AT A GLANCE

  • Serves 4 people

  • 2 tbsp olive oil
  • 2 anchovy fillets, finely sliced
  • 1 small garlic clove, finely chopped
  • Finely grated rind of 1 lemon and juice of ½
  • 4 beef sirloin steaks (about 200gm each)
  •  
  • Wilted radicchio
  • 1 radicchio, tough outer leaves discarded
  • 50 ml olive oil
  • 2 anchovy fillets, finely chopped
  • 1 small garlic clove, finely chopped
  • ¼ cup (loosely packed) flat-leaf parsley
  • 2 tbsp oregano leaves
  • 1 tbsp red wine vinegar
  • Juice of 1 lemon, or to taste
01   Preheat a char-grill pan over medium-high heat. Combine oil, anchovy, garlic, lemon rind and juice in a small bowl, season to taste then rub into steaks. Char-grill, turning occasionally, until cooked to your liking (5-6 minutes for medium-rare), set aside to rest for 5 minutes.
02   For wilted radicchio, coarsely tear large radicchio leaves and cut hearts into wedges. Heat oil in a large frying pan over medium heat, add anchovy and garlic, cook until fragrant (1 minute), add radicchio wedges, toss occasionally to wilt (2-3 minutes), then transfer to a large bowl. Add radicchio leaves, herbs, vinegar and lemon juice, season to taste, toss to combine and serve with steaks.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES

Photography:

ANDY LEWIS

Styling:

EMMA KNOWLES

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