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 for 15 minutes or until just tender.
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 for 1 minute or until fragrant. Add the plain flour and cook, stirring, for 2 minutes until a thick paste forms. 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 for 10-15 minutes or until golden and bubbling.
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. Once hot, add the steaks to the pan 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 along with a drizzle of olive oil. Add the broccolini and cook, tossing, for 5-6 minutes or until just tender. DTIP: Add a dash of water to help speed up the cooking process. Season with a pinch of salt and pepper.
Thinly slice the steak. Divide the pumpkin & sage gratin, sirloin steaks and broccolini between plates. Pour any resting juices over the steaks and finish with a dollop of black garlic aioli.