Striploin steak with caesar-dressed tenderstem broccoli
This USA Beef striploin steak is cooked hot and fast in a very hot pan to ensure the outside is caramelised and the centre stays pink. It’s served with tenderstem broccoli, which is tossed with a Caesar-inspired dressing, made with plenty of Parmesan stirred through a creamy base.
Ingredients
Metric
Imperial
Steak
- 2 beef striploin
- 1 dash of vegetable oil, for cooking
- flaky sea salt
Caesar-dressed Tenderstem Broccoli
- 2 anchovy fillets
- 2 tbsp of natural yoghurt
- 1 dash of lemon juice
- 1 tbsp of mayonnaise
- 30g of Parmesan, grated
- 1 tbsp of Carapelli Extra Virgin Olive Oil
- 500g of tenderstem broccoli
Method
Remove the steaks from the fridge half an hour before cooking, to allow them to come to room temperature
- 2 beef striploin
Preheat a griddle pan over high heat for at least 10 minutes
Pat the steaks dry then rub lightly with oil and season heavily with flaky sea salt
- 1 dash of vegetable oil, for cooking
- flaky sea salt
Place the steaks into the hot pan and cook for 1 minute, then flip and cook for 1 minute more. Continue to cook, flipping occasionally, until an instant-read thermometer registers 51°C for medium–rare meat (or until it’s cooked to your liking)
Remove from the pan and set aside to rest while you cook the broccoli
Make the Caesar-inspired dressing by mashing the anchovy to paste and combining with the yoghurt, lemon juice, mayonnaise, Parmesan and olive oil
- 2 anchovy fillets
- 2 tbsp of natural yoghurt
- 1 dash of lemon juice
- 1 tbsp of mayonnaise
- 30g of Parmesan, grated
- 1 tbsp of Carapelli Extra Virgin Olive Oil
Cook the broccoli in a pan of boiling salted water for 3 minutes, then drain
- 500g of tenderstem broccoli
Toss the broccoli with the Caesar dressing to serve with the steak, sliced into thick pieces
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