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Sirloin strip steak with a crust of sun-dried tomatoes, walnut crumble and broccoli malfatti
Total2 hours, 25 min
Perfect foodpairing forParcel Licán - Malbec 2018
sirloin strip steak
baking soda (optional)
7 fl. oz.
- Hydrate the tomatoes in hot water. Process them with the cheese, chives, salt and pepper until you have a paste. Set aside.
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.
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.