Grilled Minute Steak
Grilled Minute Steak, Wild Garlic Oil, Baked Onions with Smashed Cannellini Beans
Wild Garlic Oil:
Handful wild garlic, washed and shredded
150ml olive oil or rapeseed oil
Bring a pot of salted water to the boil and add the wild garlic. Cook for a minute then drain and cool under cold water. Squeeze out any liquid and chop. Blend with the oil and season with salt to taste.
8-Minute Steaks:
Steaks approximately 100g each
4 large onions
1 x 400g can cannellini beans (or soak 150g overnight in cold water and cook until just done)
3 tablespoons cooking oil
Handful wild garlic, washed and shredded
75g grated fresh parmesan
Salt and pepper to taste
Peel and cut the onions in half through the middle. Place in a baking dish. Drizzle over 1 tablespoon of the oil, season with salt and add a few sprigs of fresh thyme. Pour 100ml of water into the bottom. Cover with parchment and bake in a 200oc oven until soft – about an hour.
Remove the middle from the onions and chop.
Heat a tablespoon of the oil in a large pan and when hot add the onions, Cook until golden and add the wild garlic, juice from the onions and cannellini beans. Smash with a potato masher and add the parmesan.
Brush the remaining oil over the steaks and season with salt.
Heat a frying pan until smoking hot and cook the steaks for less than a minute each side in batches. Place on a tray, season with pepper and spoon over some of the wild garlic oil. Rest.
Spoon the smashed beans into the onion shells, place a steak on top, spoon over more oil and serve.
