‘Minute’ Steak Salad with Pickled Cherries, Roast Beetroot and Mushroom Pâté
Beautiful Steak Salad with Uniquely Intricate Flavours
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Serves
1 hr
Prep Time
1 hr
Cook Time
Recipe author
Peter Gordon – Recipes from Homeland Community Days
This elegant feast with a core of classic kiwi flavours with interesting twists is sure to satisfy with every bite. Every part of this bounteous meal is packed with subtle brilliance. This is designed to be a multi-course extravaganza - your guests will be in taste heaven.
For 4 main courses – serve with boiled buttered potatoes, steamed kūmara or roast root vegetables.
This recipe was formulated by Peter Gordon for Homeland's Community Days event for Perfectly Imperfect - a social enterprise that is purpose driven to save "ugly" food from going to waste; their goal is save the 122,000 tonnes of food deemed too visually imperfect for customers that is going to waste by providing a new purpose for this produce.
This elegant feast with a core of classic kiwi flavours with interesting twists is sure to satisfy with every bite. Every part of this bounteous meal is packed with subtle brilliance. This is designed to be a multi-course extravaganza - your guests will be in taste heaven. For 4 main courses – serve with boiled buttered potatoes, steamed kūmara or roast root vegetables. This recipe was formulated by Peter Gordon for Homeland's Community Days event for Perfectly Imperfect - a social enterprise that is purpose driven to save "ugly" food from going to waste; their goal is save the 122,000 tonnes of food deemed too visually imperfect for customers that is going to waste by providing a new purpose for this produce.
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Ingredients
Steaks
4 x 200g Quality Mark sirloin steaks
i
2 Tbsp olive oil
1 head of lettuce
use 1 butter lettuce, or 2 baby gem lettuces - or a salad mix of your choice
3-4 beetroot
i
cut into wedges
12 pickled cherry
200g mushroom pâté
i
2 Tbsp toasted nuts
or seeds - we used pumpkin seeds
1 juicy lemon
Roast Beetroot
4-6 beetroot
i
4 garlic cloves
squashed
1/3 cup mixed herbs
(thyme, rosemary, sage, oregano etc.)
2 Tbsp olive oil
Cherry 'fridge -pickles'
1kg cherry
stems removed, washed, prick each one twice
450ml vinegar
(white wine, red wine, cider or plain white vinegar)
800ml water
1 cup sugar
2 Tbsp coriander seeds
1 Tbsp fennel seeds
1/3 cup fresh thyme
8 garlic cloves
sliced
1 Tbsp Aleppo chilli flakes
1 Tbsp flaky salt
Mushroom Pâté
500g onions
peeled and sliced
10 garlic cloves
sliced
2 Tbsp flaky salt
i
500g butter
1kg Portobello mushroom
i
sliced
1/2 tsp grated nutmeg
2 tsp smoked paprika
i
1 tsp ground black pepper
3 Tbsp lemon juice
3 Tbsp black truffle oil
i
Sweet Roast Vanilla Cherries
1kg cherry
i
remove stems and wash
1 cup sugar
1/2 cup water
1/2 a vanilla pods
split open
1 orange
peel and juice
1 bay leaf
1 cinnamon quill
snapped
6 cardamom pods
bashed
1 thumb of fresh ginger
thinly sliced
Spiced Carrot & Beetroot Chutney
1kg carrot
skins scrubbed, coarsely grated
300g beetroot
peeled, coarsely grated
2 Granny Smith green apples
grated
2 onions
peeled and thinly sliced
200g fresh ginger
i
grated
2-3 chillies
i
chopped
10 garlic cloves
sliced
1 Tbsp black or yellow mustard seeds
1 Tbsp cumin seeds
1 Tbsp coriander seeds
1 Tbsp fennel seeds
1 Tbsp oil
700ml white vinegar
600g sugar
1 & 1/2 Tbsp flaky salt
Method
Steaks
Roast Beetroot
Cherry 'fridge-pickles'
Mushroom Pâté
Sweet Roast Vanilla Cherries
Spiced Carrot & Beetroot Chutney
1
Bring the steak to room temperature, brush on 1 Tbsp oil to coat both sides and season generously on both sides with salt – I don’t add pepper as it can sometimes burn a little.
2
Place a fry-pan over high heat and when it’s hot, place the steak in. Don’t overcrowd the pan so you might want to cook the steak in two batches. Cook for 1 ½ minutes until the meat has caramelised, don’t touch it while it’s cooking and don’t be tempted to keep looking.
3
Turn it over and cook until it’s the doneness you prefer – a 1cm steak will need just one more minute.
Start Timer
4
Remove the steak from the pan and rest on a clean platter 3 – 4 minutes.
Start Timer
5
Lay the salad leaves on your plates.
6
Once the steak has rested slice it thinly around ½ cm thick and scatter it across the salad leaves along with any juices from the steak.
7
Tuck in the beetroot wedges and cherries, dollop on a spoonful of pâté and scatter on the pumpkin seeds.
8
Squeeze the lemon juice on top and drizzle with the remaining 1 Tbsp olive oil, season with salt and pepper.
