Have you met this week’s star ingredient: black garlic? There’s no trickery involved – the eye-catching colour is created by carefully ageing the garlic so it caramelises and creates a unique, sweet and mellow flavour. Paired with a perfectly cooked steak and a creamy baked gratin, this is a special occasion dinner at its best.
peeled & chopped pumpkin
grated Parmesan cheese(ContainsMilk)
Preheat the oven to 240°C/220°C fan-forced. Place the peeled & chopped pumpkin on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until just tender, 15 minutes.
While the pumpkin is roasting, thinly slice the sage leaves. Finely chop the garlic (or use a garlic press). Trim the ends of the broccolini and halve any thick stalks lengthways. Peel the black garlic. In a small bowl, mash the black garlic with a fork until smooth and stir in the mayonnaise. In a medium bowl, toss the panko breadcrumbs (see ingredients list) with a good drizzle of olive oil and a good pinch of salt and pepper.
Heat a medium frying pan over a medium heat and add the butter, sage and garlic. Cook until fragrant, 1 minute. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. Remove the pan from the heat and slowly whisk in the milk until smooth. Stir in the salt, grated Parmesan cheese and a pinch of pepper. Add the roasted pumpkin and gently stir to coat. Transfer to a small baking dish. Top with the panko breadcrumb mixture and bake until golden and bubbling, 10-15 minutes
While the gratin is baking, wash out the frying pan and return to a high heat. Drizzle the sirloin steaks with olive oil and season with salt and pepper on both sides. When the pan is hot, add the steaks and cook for 2 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate and set aside to rest.
While the steak is resting, return the pan to a medium-high heat with a drizzle of olive oil. Add the broccolini and cook, tossing, until just tender, 5-6 minutes. Season with a pinch of salt and pepper. TIP: Add a dash of water to help speed up the cooking process.
Thinly slice the steak. Divide the pumpkin and sage gratin, sirloin steaks and broccolini between plates. Pour any resting juices over the steaks and finish with the black garlic aioli.