Seared scotch fillet with ricotta, white anchovies and a parsley, radish and shallot salad
This really is one of my favourite ways of eating steak. The charry steak is offset by the richness of the ricotta, the vinegared anchovies and the peppery radish. Make sure to get your griddle pan really hot to get some good colour on the steaks, and if your smoke detector is as sensitive as mine, the barbecue is probably a better bet.
Seared scotch fillet with ricotta, white anchovies and a parsely, radish and shallot salad. Photo: Marina Oliphant
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2 x 200g pieces of scotch fillet at room temperature
Freshly ground black pepper
Olive oil for dressing the steak
1 large shallot, sliced finely
2 pinches of castor or brown sugar
2 pinches of cumin powder
1 tbsp sherry vinegar
1/4 bunch of continental parsley, picked
6 small radishes, finely sliced
50ml peppery virgin olive oil
6 white anchovies (white anchovies or Boquerones are anchovies that have been preserved in vinegar rather than the more familiar salt cure).
100g fresh ricotta
1. Preheat a griddle plate to smoking hot.
2. Season the steak with salt and pepper and rub with a little oil.
3. In a bowl add the shallot, sugar, cumin and a pinch of salt, mix with your fingers. Allow the shallot to soften for 2 minutes then add the vinegar, parsley, radish and 50ml of oil and toss through.
4. Sear the steak for 2 1/2 minutes on each side to cook medium-rare to medium. Rest for a few minutes.
5. To plate, lay the anchovies over each steak, crumble ricotta on top and serve the parsley salad on the side.
Drink: Mencia - a fragrant, earthy and rose-petal-tinged red from northern Spain.