Brussel Sprouts with Seared Beef
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Brussel Sprouts with Seared Beef
Recipe Sarah Todd
Ingredients
oil, for frying
400 g brussels sprouts, dried, halved, and trimmed
flaky sea salt
250 g sirloin steak
cider vinaigrette
1/4 cup Squeaky Gate extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp curry powder
1 medium shallot, fine brunoise
1 tbsp fresh thyme leaves, finely chopped
1 tsp orange zest
salt and black pepper
1/4 cup raw hazelnuts, toasted
½ tsp chilli flakes, crushed
Method
Crumble the bacon into fine crumbs using your fingers or pulse in a food processor. Toss with a pinch of red chilli flakes.
Meanwhile, fry the sprouts. In a fry pan, heat 2cm of oil over medium-high. When the oil shimmers, carefully add 1/3 of the brussels sprouts. Cook, turning occasionally, until crisp and golden brown, 2 to 3 minutes. Transfer to a paper towel-lined plate. Sprinkle with sea salt. Repeat with the remaining sprouts.
To make the vinaigrette, combine all ingredients in a glass jar and whisk or shake to combine. Season to taste with salt and pepper.
Season steak and sear in a piping hot grill, allow to rest and thinly slice to serve.
To serve, arrange the sprouts on a serving plate and lightly toss with the vinaigrette. Top with steak, pomegranate and dollop of yoghurt
