Beef Steak with Pickled Fennel
….I tried making a steak with a slightly different combination of ingredients. Steak is something that anyone can achieve their desired flavor with if they buy good-quality meat, so there’s no need for a special recipe. But today, I made my own steak with some different ingredients. I created a recipe with the steak I had during my travels, which was accompanied by pickled fennel. I usually go for ribeye steak, but today I bought a dry-aged sirloin. The star of today’s dish is the pickled fennel I made a few days ago. They’ve aged well, and the sharpness has mellowed, leaving a subtle pickled aroma and a crunchy texture that’s satisfying to eat.
Another thing I did was thaw some pistachio basil pesto sauce that I had made in the summer and used it as a sauce for the steak. The rich pesto sauce and the well-cooked steak complemented each other, adding a sophisticated new flavor. It’s absolutely delightful! Today, both the meat and the perfectly medium-well dish are so satisfying that I even took a picture to remember it. Recipes left behind after travels will become another cherished memory. As always, I’m grateful for the many things I bring back from my trips.
Servings: 2–3
Time: 30 minutes
Ingredients:
- 600 g beef sirloin, divided into three pieces
- 10–20 cherry tomatoes
- Pistachio basil pasto to taste
- pickled fennel to taste
- sea salt to taste
- black pepper to taste
- olive oil to taste
- 1 tbsp avocado oil
- some basil leaves for garnish
Cooking Instructions:
- Sprinkle some sea salt, black pepper, and olive oil on the beef sirloin. Set aside for 10 minutes.
2. Heat a cast iron pan over medium-high heat and add the avocado oil. Grill the marinated beef for 1–2 minutes on each side until medium-well.
3. Add the cherry tomatoes to the pan and stir for 1 minute.
4. Remove the beef and tomatoes onto a tray, and cover them with aluminum foil for resting.
5. After 5 minutes, spoon pistachio basil pesto onto a serving plate.
6. Place a piece of grilled meat on top of the pesto.
7. Place the cooked tomatoes on the meat.
8. Place some pickled fennel on the side.
9. Garnish with some basil leaves and serve.
You can also view this recipe on Instagram.
