Sardinian Seared Beef with White Beans, Wilted Chard and Grated Bottarga

Name: Sardinian Seared Beef with White Beans, Wilted Chard and Grated Bottarga
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 100 g cooked (~135g raw) lean beef sirloin or top round; 100 g cooked (~50g dry; 1/2 cup canned, drained) white beans (cannellini); 100 g (about 2 packed cups raw) rainbow chard, stems sliced thin, leaves chopped; 5 g (about 1 teaspoon) bottarga (cured tuna roe), grated (extension; flag if unavailable: substitute with 5g grated Pecorino if not dairy-free, or omit); 1 tbsp (14g) extra-virgin olive oil; 2 cloves (6g) garlic, thinly sliced; 1 (zest + 30ml juice) lemon; 10 g (small handful) flat-leaf parsley, chopped; 1/4 tsp sea salt; 1/8 tsp black pepper; 1 pinch crushed red pepper flakes

A rustic Sardinian plate of seared sirloin laid over creamy white beans and lemony wilted chard, finished with a snowfall of cured tuna bottarga. Beef, white beans and chard stack three forms of dietary iron in a single dinner.

Prep: 10 min
Cocción: 15 min
Total: 25 min
Porciones: 1

Ingredientes

100g cooked (~135g raw)lean beef sirloin or top round
100g cooked (~50g dry; 1/2 cup canned, drained)white beans (cannellini)
100g (about 2 packed cups raw)rainbow chard, stems sliced thin, leaves chopped
5g (about 1 teaspoon)bottarga (cured tuna roe), grated (extension; flag if unavailable: substitute with 5g grated Pecorino if not dairy-free, or omit)
1tbsp (14g)extra-virgin olive oil
2cloves (6g)garlic, thinly sliced
1(zest + 30ml juice)lemon
10g (small handful)flat-leaf parsley, chopped
1/4tspsea salt
1/8tspblack pepper
1pinchcrushed red pepper flakes

Preparación

01
Pat the beef dry. Season both sides with salt, black pepper and half the lemon zest.
02
Heat 1/2 tablespoon of the olive oil in a heavy skillet over medium-high heat until shimmering. Sear the beef 3 minutes per side for medium-rare (internal 54C / 130F). Transfer to a board to rest 5 minutes.
03
Lower the heat to medium. Add the remaining 1/2 tablespoon olive oil and the sliced garlic with the chili flakes. Cook 30 seconds.
04
Add the chard stems first, toss for 1 minute. Add the chard leaves and a splash of water, cook 2 minutes until wilted but still bright. Stir in the white beans, warm through 1 minute. Squeeze in half the lemon juice.
05
Slice the rested beef against the grain into 1cm strips. Spoon the warm beans and chard into a wide shallow bowl. Lay the beef over the top.
06
Grate the bottarga directly over the beef, finish with the remaining lemon zest and juice, and a shower of parsley.

Nutrición (por porción)

Calories: 580kcal
Protein: 42g
Carbs: 30g
Fat: 22g
Fiber: 8g
Selenium: 30mcg
Zinc: 6mg
Iron: 9mg
B12: 3.8mcg
Iodine: 30mcg
Sodium: 600mg