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Marinated steak with agrodolce onions and carrot ribbons on griddled pink chicory
Serves 4 Starters and mains
Ingredients
- 1tbsp extra virgin olive oil
- 1tsp ground white pepper
- 2 x 250g fillet steak pieces
- or 1 large thick rib eye steak
- 5tsp balsamic glaze
- 1tsp sea salt flakes
For the Agrodolce
- 3 bunches jumbo salad onions, trimmed
- 2 medium carrots, peeled
- 5tbsp caster sugar
- 4tbsp dark balsamic vinegar
- 3tbsp extra virgin olive oil
- 200g Thai or tiny shallots, peeled and broken into lobes
- 3tbsp pine nuts, toasted
For the Pink Chicory
- 4 long pink chicory or 2 Treviso radicchio, cut in half lengthways
- radicchio, cut in half lengthways
- 1tsp sea salt flakes
- 11/2tbsp balsamic glaze
- 4tbsp Italian hard cheese, grated
- 1/2tsp ground white pepper
To Garnish
- micro amaranth leaves
- or other micro herbs
Method
For the steaks, rub the oil and pepper into the meat and leave for 2 hours or overnight in the fridge. At least 1 hour before cooking, remove the steaks from the fridge, rub in the glaze, sprinkle over the salt and set aside at room temperature.
To prepare the agrodolce onions and carrot, cut off the bulb part of the spring onions,leaving on a stem of 2cm. Cut the rest into equal-sized pieces. Using a vegetable peeler, shave the carrot into ribbons, then transfer to a bowl of cold water.
Put the sugar in a small pan over a low heat with 2tbsp just boiled water and heat gently to a clear syrup. Increase the heat and watch for the sugar to caramelise. Gently swirl the pan and when evenly golden take off
the heat and add the balsamic and 2tbsp water, taking care as it will splatter, then set aside.
Heat the 3tbsp oil in a wok,add the shallots and the bulb part of the spring onions and fry for around 3 minutes until evenly golden and almost cooked. Add the spring onion stems and cook for 1 minute more, then add the agrodolce mixture and 2tbsp of water, cover and continue to cook on a lowish heat for around 4 minutes until the liquid has thickened a little and the onions are cooked through. Fold in the carrot ribbons and cook for around 1 minute. Add the pine nuts and remove from the heat.
Heat a griddle pan or barbecue and sear the steaks for around 2 minutes on each side or until cooked to your liking, then leave in a warm place to rest for 10-15 minutes.
Meanwhile, sit the chicory or radicchio on a tray. Brush half the oil over all the cut sides and scatter the salt over evenly.
Heat a clean griddle pan or cleaned barbecue grill or preheat the oven grill to high with the shelf in the middle of
the oven. Cook the chicory, cut-side down, for 3 minutes, pressing firmly to get a good sears. Turn them over and cook for a further 2 minutes.
Transfer back to the tray and spoon the remaining oil and a little balsamic glaze over each piece. When the meat has rested, add a scattering of cheese and pepper to the chicory and slice up the steak. Serve with the onions and carrots and juices, with the micro amaranth or herbs scattered over.
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