Gastronomixs

Classic grilled striploin steak Italia

Grilled striploin steak will always be a best-seller. However, you and your guests may be getting a little bored of the standard garnishes. The grilled striploin steak component provides suggestions for accompanying ingredients and we have chosen to use a number of them in this dish. We opted for popular Italian flavours such as those found in the gnocchi with Parmesan cheese, and aubergine with oregano components. Instead of using the customary red wine sauce, we chose a semi-liquid gel from the component chart for onion that perfectly complements the umami flavour of the beef steak. The deep-fried carrot adds a touch of crunch and hint of sweetness.

Classic grilled striploin steak Italia

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Ingredients

4

 

aubergines

3

 cloves

garlic

1

dl

olive oil

3

tbsp

fresh oregano

1

tbsp

coriander seed

 

 

sea salt and black pepper

6

 

white onions

150

g

boiled celeriac cubes

3

cloves

black garlic

1

 

large carrot

 

 

peanut oil and salt

10

 

striploin steaks

 

 

olijfolie

1800

g

mashed potato (made with floury potatoes)

400

g

flour

4

 

eggs

200

g

parmesan cheese, grated

2

cloves

garlic

1

tbsp

ground cumin

 

 

salt and pepper

Preparation method: classic grilled striploin steak
  • Allow the steak to reach room temperature.
  • Rub with olive oil and grill on a water grill or barbecue or in a hot grill pan.
  • Cook the meat to perfection in the oven.
Preparation method: potato gnocchi with parmesan
  • Mix the dry mashed potato with the eggs, parmesan, chopped garlic and cumin.
  • Add the flour last and then season with salt and pepper.
  • Fill Flexipan trays (half spheres) with the mixture and freeze, or shape into long rolls and cut into equal pieces.
  • Cook them by steaming for approx. 8 minutes or boil them in water with a little salt.
Preparation method: oven-baked aubergine with oregano
  • Cut the aubergines in slices approx. 2 cm thick.
  • Sprinkle with salt and cover with cling film.
  • Place a light weight on top and leave to marinate for about an hour.
  • In the meantime, finely chop the oregano and garlic, finely grind the coriander seeds and mix them all together with the olive oil to create a herb oil.
  • Pat the aubergine slices dry and brush them with a generous amount of the oil.
  • Bake them in an oven at 200°C for 15 to 20 minutes until golden brown.
Preparation method: black garlic and onion purée
  • Slice the white onions into fine rings and boil in water with a little salt until just about done.
  • Strain and fry in olive oil with a small amount of freshly grated nutmeg until it browns slightly, add the celeriac and garlic at the last minute, and then finely blend.
Preparation method: deep-fried carrots
  • Pare the carrots and cut into thin slices of 2mm at most.
  • Next, cut them into very thin strips of about 6mm in length (julienne).
  • Rinse and dry the carrot and deep-fry at 140°C in unused peanut oil.
  • Allow to drain on paper towels and sprinkle immediately with salt.

Finishing & presentation

  • Arrange the various components on the plates.
  • Serve with a seasonal salad. 

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