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Beef with Fritto Misto and Chilli Sauce
Thin strips of steak served in a spicy dressing alongside crisp, deep-fried vegetables.
High Protein
Spicy
Steak
Fried Vegetables
Estimated Nutrition
Calories
1090.3
kcal / serving
2180.5 kcal total
Carbs
124.4
g
per serving
248.8 g total
Fat
62.3
g
per serving
124.6 g total
Protein
56.2
g
per serving
112.4 g total
Cook Time
15
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
tsp
Red Wine Vinegar
Dairy
1
1
Egg White
Free-range
GrainsCereals
300
g
Plain Flour
Liquids
1000
ml
Water
Warm
Meat
350
g
Sirloin Steaks
2 steaks weighing roughly 175g each
NutsSeeds
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
1
tbsp
Rosemary
Fresh, chopped
1
tbsp
Flat leaf Parsley
Fresh, chopped
1
clove
Garlic
Crushed with a little sea salt
4
1
Sage Leaves
Fresh
OilsFats
3
tbsp
Olive Oil
For the beef and sauce
1
1
Vegetable Oil
For deep frying
4
tbsp
Olive Oil
For the fritto misto batter
Vegetables
2
1
Red Chilli
Finely chopped
2
1
Violet Artichokes
Tough outer leaves and choke removed
2
1
Jerusalem Artichokes
Peeled and sliced
1
1
Radicchio
Small head, outer leaves removed, quartered
Method
1
Heat a griddle pan until very hot.
2
Season the steaks with salt, pepper, and chopped rosemary.
3
Brush steaks with 2 tablespoons of olive oil and fry for 2-3 minutes per side.
4
Rest the meat for 10 minutes.
5
Whisk chilli, parsley, garlic, vinegar, and 1 tablespoon of olive oil in a bowl.
6
Slice the steaks and coat with the chilli sauce.
7
Heat oil in a deep-fat fryer to 180°C.
8
Mix flour with 4 tablespoons of olive oil and slowly whisk in warm water to form a runny batter.
9
Whisk the egg white to soft peaks and fold into the batter.
10
Coat the prepared vegetables and sage in the batter.
11
Fry vegetables for 2-3 minutes until crisp and drain on kitchen paper.
12
Serve the sliced beef with the fritto misto on the side.