- 100 ml olive oil
- 75 gm breadcrumbs, coarsely torn from day-old Italian-style bread (1½ cups)
- 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
- 2 egg yolks
- 1 tsp Dijon mustard
- 200 ml light olive oil
- 1 lemon, juiced (plus extra, for acidulated water)
- 1For 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.
- 2Heat 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.
- 3Return 2½ tbsp reserved oil to pan, add garlic and anchovies and cook until fragrant, add capers and tomato, combine well, then remove from heat.
- 4Trim 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.
- 5Meanwhile, 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.
- 6Cut 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.
Drink Suggestion: Full-flavoured, oak-matured Clare or Barossa Valley semillon.
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