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Sourdough with anchoïade, rare griddled beef, escalivada and chive sour cream
Serves 4 Starters and mains
Ingredients
- 2 x 225g sirloin steaks
- 2tbsp olive oil
- 120g sour cream
- juice ½ lemon
- 1tbsp chopped chives
- 4 slices of rye or spelt sourdough bread
For the escalivada
- 2 red and 2 yellow peppers, cut into 1cm-wide strips
- 2 long, thin aubergines, sliced into long strips
- 1 large onion, cut into wedges
- 1 garlic bulb, separated into cloves
- 2tbsp extra virgin olive oil
For the anchoïade
- 50g anchovies
- 1 garlic clove, crushed
- 3tbsp extra virgin olive oil
- 2tsp red wine vinegar
Method
Preheat the oven to 200°C/390°F/ Gas 6. For the escalivada, place the peppers, aubergine, onion and garlic in a roasting tin, toss with the olive oil and roast for about 20 minutes, or until the vegetables are cooked and slightly charred.
Brush the beef with olive oil and season with salt and ground black pepper. Heat a griddle pan until hot and cook the steaks for three minutes. Turn the steaks over and cook for a further two minutes. Remove from the pan, cover with foil and leave to rest.
To make the anchoïade, pound the anchovies and garlic together with a pestle and mortar, then stir in the oil and red wine vinegar.
Stir the sour cream, lemon juice and chives together in a small bowl.
When ready to serve, carve the beef into thin slices. Spread a layer of anchoïade over each slice of bread and top with the escalivada. Arrange the slices of beef on top, drizzle with the dressing and serve immediately.
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