Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Steak with kale and quick-pickled beetroot


You'll need

1 tbsp olive oil 4 sirloin steaks (New York cut; about 200gm each), at room temperature 2 golden shallots, thinly sliced 150 gm curly kale (about ½ bunch), tough stalks trimmed and discarded, leaves coarsely torn 100 ml veal stock   Quick-pickled beetroot 60 ml (¼ cup) red wine vinegar 50 ml red wine 40 gm caster sugar 1 golden shallot, thinly sliced 2 thyme sprigs, plus extra leaves to serve 2 beetroot (about 150gm each), thinly shaved on a mandolin, small leaves reserved 1 tbsp extra virgin olive oil

Method

  • 01
  • For quick-pickled beetroot, stir vinegar, wine, sugar, shallot, thyme and 50ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil, season to taste, add half the beetroot, remove from heat and set aside while you cook the steaks. Just before serving, drain beetroot from pickling liquid, add remaining beetroot and toss with olive oil.
  • 02
  • Preheat oven to 220C. Heat oil in a large frying pan over medium-high heat, add steaks and cook, turning once and seasoning each side, until well browned (2-3 minutes). Transfer to a baking tray and roast until cooked to your liking (4-5 minutes for medium-rare). Set aside to rest.
  • 03
  • Return pan to heat, add shallot and sauté until tender and browned (2-3 minutes). Add kale and reserved beetroot leaves, toss to wilt (2-3 minutes), then add veal stock and toss just to combine, then season to taste. Serve steak hot, topped with wilted kale mixture and quick-pickled beetroot.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Aug 2014

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

Prawns with black beans, chorizo and chipotle

Fast summer recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes

recipes

Sparkling cherry crush

Fast summer dinners

recipes

Bullshot

Six fast noodle recipes

recipes

Tequila and sangrita

Spirulina Rush

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×