Ribbon steak with chicory and anchovy dressing
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen
Give your steak dinner a touch of sophistication with a crisp chicory salad and simple anchovy dressing.
Method
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For the anchovy dressing, place the egg yolk, mustard, vinegar, anchovies and garlic in a bowl or food processor. Add a few dashes of Tabasco and a good pinch of salt and pepper. Blend to combine.
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With the motor still running slowly drizzle in the anchovy oil then the sunflower oil and lastly 2 teaspoons of water and the lemon juice.
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Cut the chicory lengthways and using the tip of your knife remove the core. Slice it at an angle into bite sized pieces. Place in a mixing bowl with the shallot and rocket.
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Cover the steak ribbons in olive oil and season. Cook the steak on a hot griddle pan for about 1 minute each side, depending on how you like your steak cooked.
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Add red wine vinegar to the pan. Let it sizzle for a few seconds then remove the meat and set aside.
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Dress the chicory salad with the dressing and toss it well then top with the warm meat.
Ingredients
For the anchovy dressing
- 1 small free-range egg yolk
- 2 tsp Dijon mustard
- 1 generous tbsp red wine vinegar
- 30g/1oz brown anchovies tinned in oil, drained (reserve the oil)
- ½ garlic clove, finely chopped
- Tabasco sauce, to taste
- 150ml/5fl oz sunflower oil
- 2 tsp lemon juice
- flaky sea salt and black pepper
For the ribbon steak and chicory
- 1 head of chicory
- 1 shallot, thinly sliced
- 70g/2½oz rocket, washed
- 250g/9oz sirloin steak, fat trimmed off, thinly sliced into ribbons
- extra virgin olive oil
- 4 tsp red wine vinegar
- 6 tbsp of anchovy dressing
- fine salt and pepper
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