KACHEN #28 (Autumn 2021) English Edition

SEASONAL VEGETABLE
ROASTED CHICORY
WITH SIRLOIN STEAK
Serves 4
25 minutes
22 minutes
› 4 chicories
› 2 carrots
› 150 g green asparagus, tips
› 100 g sugar snap peas
› Salt
› 1 leek leaf
› 4 tbsp butter
› Pepper, freshly ground
› ½ tbsp parsley, chopped
› 600 g sirloin steak
› 1 tbsp vegetable oil
› Purslane, to garnish
1 Rinse and clean the chicory and cut each into
5 – 6 slices. Do not remove the stalk.
2 Wash and peel the carrots and cut them into thin
slices. Blanch in boiling salted water with the asparagus
tips and sugar snap peas for 1 – 2 minutes. Drain, rinse
with cold water and leave to drain.
3 Wash the leek leaf, cut lengthwise into four strips
(approx. 1 x 40 cm each) and also blanch briefly.
4 Heat ½ tablespoon butter in a frying pan and brown
the slices of leek in batches for 1 – 2 minutes on
each side. Season lightly with salt.
5 In another pan, toss the vegetables in the remaining
butter until hot and season with salt and pepper.
Stir in the parsley and keep warm briefly.
6 Rinse the meat, pat it dry, cut it into strips, season with
salt and pepper and sear it in the oil for 3 – 4 minutes.
Leave to rest briefly.
7 To serve, place the chicory slices on plates on edge in
serving rings (approx. 12 cm Ø). Arrange the vegetables
with the meat in the centre and tie each with a leek strip.
8 Garnish with purslane if desired and serve drizzled
with the gravy.
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KACHEN No.28 | AUTUMN 21