GRILLED NY STRIPLOIN STEAK WITH BROAD BEAN FRICASSEE
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
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.