In this three part series, we share recipes from Tanya Bartolini’s new book, Blending The Cultures. Get your tastebuds around the second…
Steak with balsamic sauce and rocket
(serves 4)
My cousin and wonderful cook Bruna served this for lunch on one of our trips to Italy. My husband Tony absolutely loves this dish. A meat lover, he really appreciates the intense flavour.
Ingredients
3 sirloin steaks, at room temperature
60 g baby capers, drained of their vinegar
2 anchovy fillets, cut finely
1 garlic clove, peeled and crushed
½ cup balsamic vinegar
1 tablespoon extra virgin olive oil
Let’s start cooking
Place a frying pan large enough to hold the 3 steaks comfortably onto the stovetop over a high heat.
Whilst the pan heats up, season steaks with salt and pepper and rub with olive oil.
When the pan is smoking, add steaks to the pan. Cook for 30 seconds and turn. Cook for another 30 seconds. Continue rotating sides, 30 seconds at a time, until the meat is cooked rare. Remove steaks from heat. Rest, on a plate and covered with aluminium foil for 5 minutes.
Remove the foil and pour any juices back into the frying pan. Cover steaks again.
Return the pan to a medium heat and add garlic and anchovies to the steak juices, stirring with a wooden spoon. Cook for long enough to break down the anchovies into a paste. Add the capers, balsamic vinegar and, if needed, a small amount of olive oil, stirring constantly. Cook for 1 minute; remove from heat. You should have a lovely rich, glistening sauce.
Transfer the steaks to a cutting board. With a sharp knife, cut the steaks into very thin strips. Place a bed of rocket onto a serving platter; then place the steak strips in the centre of the rocket. Drizzle the balsamic sauce over the steak.
Eat immediately.
Although Tanya Bartolini spent fourteen years in accounting and finance, true satisfaction was always found in the kitchen. It wasn’t until the birth of her first son in 2012 that she realised what had seemed important before was no longer a priority and with that, Tanya decided to embrace her passion for food and family. In doing this, she has explored her family’s rich Italian history and written a book that shares her family’s precious recipes. Through her book, Blending The Cultures, featuring hearty recipes that blend the Italian and Australian way of living and eating, she hopes to encourage others to create memorable moments for themselves by cooking and sharing meals together. Tanya has also established a website – The Everyday Cook Network – as a forum for everyday cooks just like herself to share wholesome, simple and healthy cooking.
