Name: Char-grilled sirloin steaks with anchovy butter and swede purée
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2
Ingredients: 2 sirloin steaks (250gm each), at room temperature; 2 tsp olive oil; Char-grilled broccolini and watercress, to serve; Swede purée; 500 gm swede, peeled, cut into 2cm pieces; 80 ml (⅓ cup) pouring cream; 30 gm unsalted butter, chopped; Anchovy butter; 80 gm unsalted butter, chopped; 6 anchovies, mashed with back of knife (we used Ortiz); 1 garlic clove, crushed; 2 tbsp finely chopped parsley; Finely grated zest of ½ lemon

This is a dish that celebrates bold and balanced flavours: the sweetness of swede, the smoky char of beef and the briny punch of anchovy. Ideal for a two-person dinner with a glass of something red.

Ingredients

2 sirloin steaks (250gm each), at room temperature

2 tsp olive oil

Char-grilled broccolini and watercress, to serve

Swede purée

500 gm swede, peeled, cut into 2cm pieces

80 ml (⅓ cup) pouring cream

30 gm unsalted butter, chopped

Anchovy butter

80 gm unsalted butter, chopped

6 anchovies, mashed with back of knife (we used Ortiz)

1 garlic clove, crushed

2 tbsp finely chopped parsley

Finely grated zest of ½ lemon

Method

For swede purée, boil swede in a saucepan of salted water until tender (5-7 minutes). Drain, return to pan with cream and butter and blend with a hand-held blender until smooth. Season to taste and keep warm.

Heat a char-grill pan to high. Drizzle steaks with oil and season. Char-grill steaks, turning occasionally, until charred and cooked to your liking (5-6 minutes for medium-rare). Transfer to a plate, cover loosely with aluminium foil and set aside to rest (5 minutes).

Meanwhile, for anchovy butter, melt butter in a small saucepan over medium-high heat; add anchovies and garlic, and cook, stirring, until fragrant (2-3 minutes). Remove from heat, stir in parsley and lemon zest.

Divide swede purée, steaks and broccolini among serving plates. Spoon over anchovy butter, any resting juices and scatter with watercress to serve.

Note

We’ve served this steak with a side of creamy swede mash to soak up the mingling sauces. Alternatively, try roast parsnips or potatoes instead.

Rebecca Lyall

With over 30 years of experience in publishing, Rebecca Lyall began her career as a freelancer, writing recipes and shooting for magazines and book publishers. Rebecca spent nine years in full-time role at Are Media, Senior Photo Chef contributing to The Australian Women’s Weekly cookbooks, Better Homes and Gardens, Gourmet Traveller, Woman’s Day, and New Idea. Now happily freelancing, she enjoys collaborating with her favourite books and magazines at a more balanced pace, allowing her to blend professional creativity with family life.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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