Save to your scrapbook
Black garlic steak with Jerusalem artichoke purée
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Try a different spin on a classic steak dinner with sweet and mellow black garlic and a nutty root veg purée.
½ Essential lemon, juice
500g pack Jerusalem artichokes
1-2 tbsp Essential semi-skimmed milk
2 bavette steaks
1 tbsp olive oil
3 Cooks’ Ingredients black garlic cloves, mashed
200g pack Tenderstem broccoli
1 red onion
1. Fill a medium saucepan with water and add the lemon juice. Peel the artichokes and cut into 1cm pieces, putting them in the water as you do so. Cover, bring to the boil and simmer for 35-40 minutes, until the artichokes are tender. Drain and leave to steam dry for a couple of minutes, then return to the pan with the milk. Blend with a stick blender (or jug blender) until smooth; season.
2. While the artichokes are cooking, brush the steaks with ½ tbsp oil and the mashed black garlic; season. When the artichokes have 15 minutes cooking time remaining, heat a griddle pan until very hot and cook the steaks for 4-7 minutes, turning halfway, until done to your liking. Transfer to a board to rest. Halve any thick broccoli stems, cut the onion into slim wedges and toss both in the remaining ½ tbsp oil. Griddle for 3-4 minutes on each side until nicely charred and tender. Slice the steak and serve with the purée and vegetables.
Typical values per serving:
Gluten free, high in vitamin B12 (2.1µg)
This recipe was first published in January 2021.