Tender strips of beef and crunchy broccoli come to life in this tasty Julie Le Clerc recipe. Served on a bed of luxurious, creamy white bean purée and drizzled with intense, sweet and salty caper and flame raisin dressing, this dish is sure to be a crowd pleaser.

Serves 8

750g thick sirloin, scotch or eye fillet steaks, at room temperate
Extra virgin olive oil (EVO)
Salt
and freshly ground black pepper
2 small heads broccoli, cut into florets, stems peeled and sliced
Caper and flame raisin dressing (recipe follows)
White bean purée (recipe follows)

Heat a large frying pan. Brush steaks with EVO and season well on both sides with salt and pepper. Work in batches, if necessary, so the pan is not overcrowded. Cook steaks over medium-high heat until well browned on both sides and cooked rare, or to your liking (timing will depend entirely on the thickness of the steaks). Remove steaks to a plate to rest, covered with a tent of foil, for 5-10 minutes before slicing across the grain.

Don’t clean the pan but simply add a little more EVO, the broccoli and ¼ cup of water. Toss and stir-fry over high heat for 3-4 minutes until tender. Season with salt and pepper and toss well to combine.

To serve, spread white bean purée over a serving platter. Arrange the broccoli and sliced beef on top. Drizzle all over with dressing.

Caper and flame raisin dressing:
1/3 cup Sabato tabletop flame raisins
2 Tbsp Capirete Pedro Ximenez sherry vinegar
2 Tbsp Pons capers in brine, drained
1 clove garlic, peeled
6 Ortiz anchovies
½ cup tightly packed parsley leaves
1/3 cup extra virgin olive oil (EVO)
Salt
and freshly ground black pepper

Place the raisins and vinegar in a small bowl and set aside for 20 minutes for raisins to plump. Place garlic, capers, anchovies and parsley in a mini food processor and pulse to a coarse paste, scraping down the sides of the bowl, as necessary. Add the soaked raisins and vinegar and process until blended but still slightly coarse textured. Transfer mixture to a bowl and whisk in the EVO. Taste and adjust with salt and pepper, as needed.

White bean purée: 
100ml extra virgin olive oil (EVO)
1 onion, diced
3 cloves garlic, chopped
200g El Navarrico large white beans, drained and rinsed
1 Tbsp chopped Sabato Julie Le Clerc preserved lemon rind
2 Tbsp Forum Chardonnay vinegar
Salt

Heat 2 Tbsp of the EVO in a pan set over medium heat. Add the onion and garlic and cook for 10 minutes, stirring regularly until onion is soft. Remove to one side.

Place the beans in the bowl of a food processor. Add the onion mixture, lemon and vinegar and pulse to combine. With the motor running, add the remaining EVO in a stream and continue to process until the mixture is smooth. Taste and adjust seasoning with a little salt, if necessary.

Recipe by Julie Le Clerc

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