Ingredients
2 x 200g pieces of scotch fillet at room temperature
Flaked salt
Freshly ground black pepper
Olive oil for dressing the steak
1 large shallot, sliced finely
2 pinches of castor or brown sugar
2 pinches of cumin powder
1 tbsp sherry vinegar
1/4 bunch of continental parsley, picked
6 small radishes, finely sliced
50ml peppery virgin olive oil
6 white anchovies (white anchovies or Boquerones are anchovies that have been preserved in vinegar rather than the more familiar salt cure).
100g fresh ricotta
Method
1. Preheat a griddle plate to smoking hot.
2. Season the steak with salt and pepper and rub with a little oil.
3. In a bowl add the shallot, sugar, cumin and a pinch of salt, mix with your fingers. Allow the shallot to soften for 2 minutes then add the vinegar, parsley, radish and 50ml of oil and toss through.
4. Sear the steak for 2 1/2 minutes on each side to cook medium-rare to medium. Rest for a few minutes.
5. To plate, lay the anchovies over each steak, crumble ricotta on top and serve the parsley salad on the side.
Drink: Mencia - a fragrant, earthy and rose-petal-tinged red from northern Spain.
