Warm Galican Steak Salad with Anchovy and Caper Vinaigrette

30 mins

2 people

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

I love a good steak salad, especially if the meat has been barbecued. The charred flavour of the steak works incredibly well with my anchovy and caper vinaigrette. I always use Cantabrico anchovies; they are regarded as the best anchovies in Spain. The size of each anchovy fillet is twice the size of a conventional supermarket anchovy. They are hand filleted outside a small fishing village called Castro Urdiales. Their texture is soft and very creamy with hardly any pin bones on them. They are also not too salty, so they are a great ingredient to use in pasta sauces, dressings or as a seasoning ingredient on barbecued steaks or roasted lamb. In this recipe, I use sirloin steak from 8 year old cattle from my butchers located in Lugo (Galicia). Galician beef tends to have more fat than standard British beef, so the flavour of the steak when cooked on a barbecue tends to be meatier. If you can’t get hold of Galician sirloin, a well hung sirloin steak will do the trick.

Ingredients
Method

For the salad:
2 Galician sirloin steaks, weighing 8oz each
2 fresh free-range organic eggs
6 baby leeks, washed, trimmed and cut into small pieces
2 small red onions, peeled and cut into quarters
Mixed salad leaves
1 tablespoon of flat-leaf parsley, finely chopped
Light olive oil for cooking
Sea salt and freshly cracked black peppercorns
For the anchovy and caper vinaigrette:
3 tablespoons of cider vinegar
1 tablespoon of Dijon mustard
200ml olive oil
2 tablespoons of finely chopped shallots
2 tablespoons of baby capers
2 tablespoons of roughly chopped Spanish anchovies
Pinch of caster sugar
Salt and pepper to taste

Start by taking out the sirloin steaks out of the fridge and allow them to come up to room temperature. Salt both sides of the steaks 30 minutes before cooking and brush with olive oil once you ready to cook them.
To make the anchovy and caper vinaigrette, use a bowl to whisk together the cider vinegar and mustard. Start adding the olive oil in a slow stream while you whisk vigorously until all the oil has been absorbed. Check the consistency of the vinaigrette; if it’s too thick add a drop of water. Add the shallots, capers and anchovies, mix well. Season with salt and pepper, a pinch of sugar and set aside.
Pre-heat your barbecue or grill.
Blanch the leeks in boiling salted water for about 4 minutes. Refresh in plenty of cold water and pat dry. In a large grill tray, place the leeks and onions brush with oil, season with salt and pepper and set aside.
To soft boil the eggs, bring a medium-sized sauce pan of salted water to the boil. Add the eggs and cook for 5 minutes. Drain and cool down under cold running water, peel both eggs and set aside.
Place the leeks and onions under a hot grill and cook until golden brown on both sides, about 5 minutes each side.
Cook the steaks on the barbecue, or a griddle pan or under the grill until well charred on both sides. It takes about 3 minutes each side for a rare steak, 5 minutes for a medium steak or 10 minutes for a well done steak. Allow the steaks to rest on a warm plate covered with foil.
To plate the salad, arrange your salad leaves in the middle of a bowl or plate, scatter some of the roasted leeks and onions, slice the steaks into strips and arrange on the salad. Cut the soft boil eggs in half and place on the middle of the salad, spoon the anchovy and caper vinaigrette and finish with a sprinkle of freshly chopped parsley. Serve with crusty bread and a glass of chilled mencia wine.

Ingredients

For the salad:
2 Galician sirloin steaks, weighing 8oz each
2 fresh free-range organic eggs
6 baby leeks, washed, trimmed and cut into small pieces
2 small red onions, peeled and cut into quarters
Mixed salad leaves
1 tablespoon of flat-leaf parsley, finely chopped
Light olive oil for cooking
Sea salt and freshly cracked black peppercorns
For the anchovy and caper vinaigrette:
3 tablespoons of cider vinegar
1 tablespoon of Dijon mustard
200ml olive oil
2 tablespoons of finely chopped shallots
2 tablespoons of baby capers
2 tablespoons of roughly chopped Spanish anchovies
Pinch of caster sugar
Salt and pepper to taste

Method

Start by taking out the sirloin steaks out of the fridge and allow them to come up to room temperature. Salt both sides of the steaks 30 minutes before cooking and brush with olive oil once you ready to cook them.
To make the anchovy and caper vinaigrette, use a bowl to whisk together the cider vinegar and mustard. Start adding the olive oil in a slow stream while you whisk vigorously until all the oil has been absorbed. Check the consistency of the vinaigrette; if it’s too thick add a drop of water. Add the shallots, capers and anchovies, mix well. Season with salt and pepper, a pinch of sugar and set aside.
Pre-heat your barbecue or grill.
Blanch the leeks in boiling salted water for about 4 minutes. Refresh in plenty of cold water and pat dry. In a large grill tray, place the leeks and onions brush with oil, season with salt and pepper and set aside.
To soft boil the eggs, bring a medium-sized sauce pan of salted water to the boil. Add the eggs and cook for 5 minutes. Drain and cool down under cold running water, peel both eggs and set aside.
Place the leeks and onions under a hot grill and cook until golden brown on both sides, about 5 minutes each side.
Cook the steaks on the barbecue, or a griddle pan or under the grill until well charred on both sides. It takes about 3 minutes each side for a rare steak, 5 minutes for a medium steak or 10 minutes for a well done steak. Allow the steaks to rest on a warm plate covered with foil.
To plate the salad, arrange your salad leaves in the middle of a bowl or plate, scatter some of the roasted leeks and onions, slice the steaks into strips and arrange on the salad. Cut the soft boil eggs in half and place on the middle of the salad, spoon the anchovy and caper vinaigrette and finish with a sprinkle of freshly chopped parsley. Serve with crusty bread and a glass of chilled mencia wine.

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Galician Beef Sirloin Joint

£35.00

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco