Steak, radicchio salad & anchovy dressing
Consider this my nomination for your last-minute v day plans, or honestly, your last-minute any day plans. There’s radicchio, beef fat sourdough croutons, a super punchy anchovy dressing and a hefty shower of parmesan - big juicy steak optional but highly encouraged.
Preheat the oven to 180C. Slice the red onion into rounds about the thickness of a pound coin. Lay on a parchment lined baking tray, drizzle with olive oil and honey and scatter with salt and fresh thyme leaves. Roast for 25-35 minutes or until jammy and slightly golden around the edges.
Set a large frying pan over a medium heat. Pat your steak dry with a paper towel, drizzle with oil and season well with salt. Cook the steak for 2 minutes each side or to your desired doneness, adding a knob of butter, some thyme and garlic for the last few minutes to spoon over. Set aside to rest while you make the dressing.
Add the dressing ingredients to a blender add blitz until smooth.
Cube the bread and add to a baking tray. Coat in olive oil and the juices from the steak pan and bake in the oven for 10 minutes until golden and crisp.
Thinly slice the radicchio and add to a large salad bowl. Tip in the jammy onions, sourdough croutons and pour in the dressing. Give the salad a good toss and slice the steak.
Serve the steak with the salad on the side, topping with a generous amount of parmesan (you probably deserve it).
Serves 2:
1 red onion
1 tbsp honey
2 sprigs thyme
1/3 loaf sourdough, cubed
1 large sirloin, or 2 if you’re hungry
1 small head radicchio
Parmesan
Dressing:
4 anchovies
1 tbsp mustard
1 tsp honey
1/2 lemon
3 tbsp extra virgin olive oil
salt and black pepper