serves
3
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
3
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1 kg T- bone steak, at room temperature
- 6 large sprigs rosemary
- Sea salt flakes and freshly ground black pepper, to taste
- 100 ml extra virgin olive oil
- 600 g Brussels sprouts, trimmed and halved
- 30 g slivered almonds, toasted
- 8 Gordal green olives, pitted and chopped (see Note)
- 4 anchovy fillets, chopped
- 1 lemon, zested, segmented and juiced
- ¼ cup roughly chopped flat leaf parsley leaves
Instructions
- Pre-heat a chargrill or barbeque to high and the oven to 200˚C.
- Place the steak on the preheated grill and cook on each side for 5 - 6 minutes or until a nice crust has formed. Using a pair of tongs, hold the steak on the grill to sear each side. Place the rosemary on a baking tray and place the seared steak on top. Season generously with sea salt, then transfer to the oven and roast for 5 minutes on each side. Remove from the oven, cover loosely with foil and set aside to rest in a warm place for 10 minutes.
- Meanwhile, place the sprouts in a bowl with 2 tablespoons of olive oil and a good pinch of salt. Toss to coat well, then chargrill the sprouts for 2 - 3 minutes or until nicely coloured, but still green and crisp in the middle. Transfer to a large bowl, add the almonds, olives, anchovies, lemon zest, segments and juice, parsley and the remaining 60 ml (¼ cup) olive oil. Stir to combine, season and place on a large serving plate.
- Slice the steak against the grain and serve on top of the Brussels sprouts.
Note
Gordal olives, sometimes called Queen olives, are a largish, fleshy olives associated with the Seville region of Spain. They are often sold in jars, in brine.
Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.
Join Guillaume Brahimi for Plat du Tour, each night during the live stage of the Tour de France exclusive broadcast on SBS from June 29. Episodes will also be available .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
