Surf and Turf - Recipe by Chef Aum
Angus beef sirloin and octopus confit, with basil and roasted chilli sauce.
3 sirloin steaks, at room temperature
60 g baby capers, drained of their vinegar
2 anchovy fillets, cut finely
1 garlic clove, peeled and crushed
½ cup balsamic vinegar
1 tablespoon extra virgin olive oil
Place a frying pan large enough to hold the 3 steaks comfortably onto the stovetop over a high heat.
Whilst the pan heats up, season steaks with salt and pepper and rub with olive oil.
When the pan is smoking, add steaks to the pan. Cook for 30 seconds and turn. Cook for another 30 seconds. Continue rotating sides, 30 seconds at a time, until the meat is cooked rare. Remove steaks from heat. Rest, on a plate and covered with aluminium foil for 5 minutes.
Remove the foil and pour any juices back into the frying pan. Cover steaks again.
Return the pan to a medium heat and add garlic and anchovies to the steak juices, stirring with a wooden spoon. Cook for long enough to break down the anchovies into a paste. Add the capers, balsamic vinegar and, if needed, a small amount of olive oil, stirring constantly. Cook for 1 minute; remove from heat. You should have a lovely rich, glistening sauce.
Transfer the steaks to a cutting board. With a sharp knife, cut the steaks into very thin strips. Place a bed of rocket onto a serving platter; then place the steak strips in the centre of the rocket. Drizzle the balsamic sauce over the steak.