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Winter Strength

Dry-Aged Sirloin, Charred PSB & Radicchio Salad

Mineral-rich dry-aged beef paired with bitter charred radicchio and purple sprouting broccoli, finished with gorgonzola, pear and toasted walnuts.

Prep 10m
Cook 20m
Serves 2
Rachel's 7/10
£12.50 /portion
gluten-free high-protein iron-rich winter strength
High Protein (>50g) Iron-Rich
760 kcal
Protein 62g
Fat 48g
Sat 18g Omega-3 0.8g
Carbs 28g
Fibre 11g Sugar 12g
Fibre 11g
Sugar 12g
Sodium 650mg
Vitamin A 45%
Vitamin C 80%
Vitamin D 5%
Vitamin K 180%
Vitamin B6 55%
Vitamin B12 200%
Folate 35%
Iron 45%
Calcium 15%
Magnesium 25%
Potassium 30%
Zinc 65%
Selenium 55%
Servings
2

Ingredients

Protein

  • 500g Dry-Aged Sirloin Steaks — thick cut, room temp
  • 50g Gorgonzola Piccante

Fresh

  • 2 Radicchio — Tardivo or Castelfranco
  • 200g Purple Sprouting Broccoli
  • 1 Pear — firm, thinly sliced
  • 1 Garlic — smashed

Pantry

  • 50g Walnuts — toasted
  • 30ml Aged Balsamic Vinegar
  • 7g Honey
  • 15ml High Smoke-Point Oil
  • 15g Butter

Method

01

Toss PSB in a little oil. Slice radicchio into wedges through the root. Whisk balsamic vinegar and honey together for the dressing. Remove steaks from the fridge 20 minutes before cooking.

Room-temperature steak sears more evenly and rests faster.
02

Season steaks heavily with salt and pepper. Sear in a screaming-hot pan with high smoke-point oil for 2 minutes per side. Render the fat cap by pressing it against the pan for 1 minute. Add butter and smashed garlic, baste for 30 seconds. Remove and rest for 10 minutes.

Resting is not optional. Cutting early loses around 20% of the moisture and protein quality.
03

While steak rests, wipe the pan but leave a little beef fat. Char the PSB and radicchio wedges cut-side down on high heat for 3 minutes until blackened in spots but still crisp. Toast walnuts briefly in the residual beef fat.

The beef fat adds incredible depth to the walnuts — don't skip this.
04

Slice steaks against the grain. Arrange alongside warm radicchio and PSB. Scatter thin pear slices, toasted walnuts and crumbled gorgonzola over the vegetables. Drizzle pan juices over the meat and finish with the balsamic-honey dressing.

Modern European · dinner