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GRILLED NY STRIPLOIN STEAK WITH BROAD BEAN FRICASSEE

Serves
4
Prep
10mins
Cook
18mins
DIFFICULTY
easy
Ingredients
  • 4 x 220g NY Striploin steaks
  • 1 tsp toasted fennel seeds, cracked
  • sea salt flakes and freshly-ground black pepper
  • 1/4 cup extra virgin olive oil
  • 1 brown onion, finely diced
  • ½ cup fennel, finely diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 tsp plain flour
  • 1½ cups chicken stock
  • 1 cup broad beans, shelled
  • 2 sprigs rosemary leaves
  • ½ cup walnuts, chopped
Method
  • Season the steak with fennel seeds, salt and pepper, and ½ the oil. Cook over a hot barbecue grill or ribbed griddle for 7 minutes, turning often until medium-rare. Set aside to rest.
  • Put the onion, fennel, garlic and bay leaves in a saucepan with the remaining oil, sauté over moderate heat for 5 minutes or until softened. Sprinkle in the flour, then add chicken stock and simmer until sauce thickens. Add broad beans and rosemary, cook for 2 more minutes.
  • Toast the walnuts lightly and fold into the sauce, serve the steak on top of the fricassee.
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