Ribbon Steak with Chicory and Anchovy Dressing

Sophisticated pan-seared steak ribbons served over a crisp chicory and rocket salad with a tangy, homemade anchovy dressing.

Quick High Protein Gluten Free Steak Salad

Estimated Nutrition

Calories

912.1

kcal / serving

1824.2 kcal total

Carbs

4.3g

per serving

8.5 g total

Fat

86.2g

per serving

172.4 g total

Protein

31.1g

per serving

62.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dijon Mustard

approximately 2 tsp

Red Wine Vinegar

one generous tbsp for dressing

dash

Tabasco Sauce

to taste

Red Wine Vinegar

approx 4 tsp for the pan

Dairy

piece

Egg Yolk

small, free-range

Fruits

Lemon Juice

approximately 2 tsp

Meat

250

Sirloin Steak

fat trimmed off, sliced into ribbons

NutsSeeds

0.5

clove

Garlic

finely chopped

pinch

Sea Salt

flaky

pinch

Black Pepper

OilsFats

150

Sunflower Oil

tbsp

Olive Oil

extra virgin

Seafood

Brown Anchovies

tinned in oil, drained, reserve oil

Vegetables

head

Chicory

piece

Shallot

thinly sliced

Rocket

washed

Method

Combine egg yolk, mustard, 15ml vinegar, anchovies, garlic, Tabasco, salt, and pepper in a food processor.

Slowly drizzle in the reserved anchovy oil, followed by sunflower oil, 10ml water, and lemon juice while blending.

Core the chicory and slice diagonally into bite-sized pieces.

Mix the chicory, sliced shallot, and rocket in a bowl.

Coat steak ribbons in olive oil and season with salt and pepper.

Cook steak on a hot griddle pan for 1 minute per side.

Deglaze the pan with 20ml red wine vinegar and remove from heat.

Toss the salad with 6 tbsp of the dressing and top with the warm steak.