Grilled Angus beef with beetroot and blood orange salad

title="Grilled Angus beef with beetroot and blood orange salad"
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(2) Rate it

• 
  6 Servings


• Capable cooks

Stretch your chef muscles with this gourmet dinner idea.

Featured in
Beef recipes, Beef, lamb & veal recipes

Ingredients

• 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

• 
  
  
  Step 1
  
  
  
  
  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.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Combine butter, white wine vinegar, anchovies, garlic and chopped tarragon in a bowl and season generously with freshly ground black pepper.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Preheat oven to 190°C.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  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.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  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.
  
  
  

• High protein


• Low carb


• Lower gi

Nutrition

• 3609 kj

  Energy




• 43g

  Fat Total




• 20g

  Saturated Fat




• 7g

  Fibre




• 98g

  Protein




• 281mg

  Cholesterol




• 480.37mg

  Sodium




• 17g

  Carbs (sugar)




• 17g

  Carbs (total)

All nutrition values are per serve

• Author: Sophia Young


• Image credit: Petrina Tinslay


• Publication: Vogue Entertaining + Travel

Source: taste.com.au