Tasty Bastard Salad

In ancient Rome they allready found out how inspiring it can be to drink a couple glasses of wine. When meeting the Taste Athlete you'll soon find out why! The delicious natural wine he brings with him inspired me to make this tasty bastard salad to serve with the mayo seared Black Angus beef. Served with the Vino Sexto Elemento.

Course Beef, Main Course, Side Dish

Cuisine European, Mediterranean, Southern

Keyword Beef, black angus, citrus, couscous salade, flavors, fregola, fresh meal, mayo sear, round steak, sexto elemento, tostada, vino, winepairing

Prep Time 5

Cook Time 10

For the Round Steak 1 30

Total Time 1 45

Servings 4 people

Equipment

Cast iron skillet

Ingredients

250 gr. Fregola Sarda Tostada (Roasted Fregola)
beef broth
2 Tbsp Olive oil
1 tsp white mustard seeds
1 tsp turmeric powder
1 tsp curry powder
4 kaffir lime leaves
1 small fennel thinly sliced
1 Tbsp cider vinegar
1 handful lemon verbena
200 gr. Tomberry Tomatoes (or cherry tomatoes
1 handful hazelnuts hazelnoten
1 handful radish sprouts
1 Tbsp lemon cress leaves
1 handful pea sprouts
1 lime juice and zeste
Salt and pepper at taste

For the Round steak

1 kg round steak Black Angus beef
2 Tbsp. Mayonaise
Rosemary at taste
Salt and pepper at taste

Instructions

Cook the Fregola tostada following the instructions on the package in the beef broth. Set aside to cool down in cold water.
Thinly slice the fennel and marinate slightly in cider vinegar.
Pour some olive oil to a cast iron skillet or wok pan. Add the turmeric powder, kaffir lime leaves, mustard seeds and curry powder. Cook for a couple of minutes to release their flavour but make sure they don't burn.
Toast the Fregola in this spiced oil and mix thoroughly.Remove from the fire and add some chopped lemon verbena while the fregola salad is hot. Add the zeste of 1 lime with salt, pepper and lime juice at taste. Taste frequently.
Crumble and toast the hazelnuts. Add them with the pickled fennel and tomatoes to the Fregola salad. Mix the Tasty bastard salad until all ingredients are blended well.
Finish the Salad with the sprouts and cresses. These look awesome and are little taste bombs!

Voor het kogelbiefstuk

Salt the beef with coarse salt at taste.
Prepare your BBQ for an indirect session at low temperature (75-110°C) and smoke the Black Angus Round Steak until you reach an internal temperature of 48°C.
Raise the temperature to high heat ( 250°C ) and put a skillet on the grid until it's blazing hot.
Rub a thin layer of mayonaise on one side of the round beef and add some rosemary to the skillet. Sear the steak on the mayo side to get a nice crust. Repeat this stip with the other side.