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Sirloin strip steak ​​with a crust of sun-dried tomatoes, walnut crumble and broccoli malfatti

Preparation
2 hours
Cooking
25 min
Total
2 hours, 25 min
Perfect foodpairing for
Parcel Licán - Malbec 2018
Serves 2

Ingredients

sirloin strip steak
2.2 lb.
salt
black pepper
sun-dried tomatoes
3.5 oz.
pepato cheese
1.7 oz.
chives
0.7 oz.
Crumble
panko
1.7 oz.
Parmesan cheese
1.7 oz.
walnuts
0.8 oz.
butter
1 oz.
orange zest
1 unit
Malfatti
flour
1/2 cup
broccoli puree
5 oz.
ricotta
10 oz.
Parmesan cheese
1.7 oz.
egg
1
salt
black pepper
baking soda (optional)
1 pinch
cream
7 fl. oz.
blue cheese
1.7 oz.
  • Hydrate the tomatoes in hot water. Process them with the cheese, chives, salt and pepper until you have a paste. Set aside.
  • CRUMBLE

    On a baking tray, place the panko, grated cheese (coarse), chopped walnuts, orange zest and butter. Place in the oven to gratinate, stirring from time to time to prevent burning. Once golden, remove from the oven and set aside.
  • MALFATTI

    Cook the broccoli in plenty of boiling water with a pinch of bicarbonate (to keep it green) for 4 minutes. Remove from the water and puree it (careful that it is not too liquid).
    Mix the cold broccoli puree with the ricotta, cheese, salt, pepper, egg and flour. Knead into a malleable mass.
    If necessary, flour with fine semolina so they don’t stick.
    Cook them in abundant boiling water with salt until they float.
    Sauté them in a pan with olive oil, add a little cream and blue cheese.
  • Season the sirloin strip steak with salt and pepper, sear it on the grill on both sides. On one side , place the tomato paste and finish cooking to the desired point.
  • Accompany with the broccoli malfattis and decorate with the crumble to give it crispness.

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