9/07/2011

Grilled Angus beef with beetroot and blood orange salad recipe


The Grilled Recipes kitchen invites you to try Grilled Angus beef with beetroot and blood orange salad Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Angus beef with beetroot and blood orange salad.

Ingredients (serves 6)

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

Method

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.

Combine butter, white wine vinegar, anchovies, garlic and chopped tarragon in a bowl and season generously with freshly ground black pepper.

Preheat oven to 190°C.

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.

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.

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Source
Vogue Entertaining + Travel - December/January 2008, Page 95
Recipe by Sophia Young

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