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Rare grilled steak with globe artichoke

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the grilled steak

  • 250g/9oz sirloin steak
  • 2 tbsp olive oil
  • 25g/1oz unsalted butter
  • 2 thyme sprigs
  • 1 garlic clove, crushed
  • salt and freshly ground black pepper

For the dressed artichoke

  • 100ml/3½fl oz olive oil
  • 30ml/1fl oz moscatel vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, finely chopped
  • 1 shallot, finely chopped
  • salt and freshly ground black pepper
  • 1 lemon, juice only
  • 1 bay leaf
  • 1 globe artichoke

For the salad

  • 1 butterhead lettuce, leaves seperated
  • 2 tomatoes on the vine, chopped
  • ¼ cucumber, chopped

Method

  1. To make the steak, season the steak all over with salt and pepper and brush with the oil. Heat a griddle pan over high heat and grill for 3 minutes or so on each side. Remove from the heat and add the butter, thyme and garlic. Leave the steak to rest.

  2. To make the dressing, mix the olive oil, muscatel vinegar, Dijon mustard, garlic and shallot together in a bowl. Season with salt and pepper.

  3. To make the artichoke, bring a saucepan of water to boil with the the lemon juice, bay leaf and pinch of salt. Add the globe artichoke and boil for around 15–20 minutes until soft at the base.

  4. Remove and leave to cool. Cut off the stem, pull out some of the leaves and place on a serving plate, dress with the vinaigrette.

  5. Serve the steak and dressed artichoke leaves alongside the butterhead lettuce, tomatoes and cucumber.

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