Sicilian-style steak with grilled artichokes and lemon mayonnaise


You'll need

100 ml olive oil 75 gm (1½ cups) breadcrumbs, coarsely torn from day-old Italian-style bread 2 cloves of garlic, thinly sliced widthways 3 anchovy fillets, finely chopped 2 tbsp capers 1 egg tomato, seeded and finely chopped 4 globe artichokes 4 250 gm sirloin steaks (about 5cm thick), trimmed and at room temperature 2 tbsp coarsely chopped flat-leaf parsley   Lemon mayonniase 2 egg yolks 1 tsp Dijon mustard 200 ml light olive oil 1 lemon, juiced (plus extra, for acidulated water)

Method

  • 01
  • For lemon mayonnaise, whisk egg yolks and mustard until well combined, then gradually add oil, drop by drop at first, until emulsified, then in a thin stream until thick. Whisk in lemon juice, then season to taste. Cover closely with plastic wrap and refrigerate until needed. Makes about 1 cup.
  • 02
  • Heat olive oil in a small frying pan, add breadcrumbs and stir over medium heat for 2 minutes or until golden. Drain through a sieve placed over a bowl and reserve oil, then drain crumbs on absorbent paper.
  • 03
  • Return 2½ tbsp reserved oil to pan, add garlic and anchovies and cook until fragrant, add capers and tomato, combine well, then remove from heat.
  • 04
  • Trim artichoke stems to 4cm, then snap off tough outer leaves until you reach tender pale leaves. Peel stems with a vegetable peeler, then cut artichokes in half. Using a small spoon, remove choke, then place in acidulated water. Drain artichokes, pat dry, then brush with a little remaining reserved oil and season to taste. Char-grill artichokes, cut-side down first, for 2 minutes on each side, then transfer to an oven tray and roast at 190C for 10 minutes or until tender.
  • 05
  • Meanwhile, brush steaks with reserved oil and char-grill for 3 minutes on each side for medium rare or until cooked to your liking, then leave in a warm place for 5 minutes.
  • 06
  • Cut steaks on the diagonal into 1cm-thick slices and divide among plates. Stir parsley and breadcrumbs into tomato mixture and spoon over steaks. Serve with grilled artichoke to the side and lemon mayonnaise passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Full-flavoured, oak-matured Clare or Barossa Valley semillon.

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