Venetian Seared Beef with Radicchio, Cannellini and Pumpkin-Seed Gremolata
A bright Venetian skillet of lean grass-fed beef seared with bitter radicchio di Treviso, then folded into warm cannellini beans and finished with a parsley-and-pumpkin-seed gremolata. Heme iron from the beef stacks with non-heme iron from the beans and seeds.
- Prep
- 8 min
- Cook
- 14 min
- Total
- 22 min
- Servings
- 1
Ingredients
- 80g (raw)lean grass-fed beef sirloin, sliced thin
- 90g (cooked)cannellini beans, drained
- 60gradicchio di Treviso, sliced into ribbons
- 12gpumpkin seeds, toasted
- 1tbsp (14g)extra virgin olive oil
- 2cloves (6g)garlic, sliced
- 1tbsp (4g)flat-leaf parsley, finely chopped
- 1tsp (5g)white wine vinegar
- 1/2tsplemon zest
- 1/4tsp (1.5g)sea salt
- 1/8tspblack pepper
Instructions
- 01
Toast the pumpkin seeds in a dry small skillet over medium heat for 2 minutes, shaking until they puff and smell nutty. Tip into a small bowl.
- 02
In the same skillet, warm the olive oil over medium-high. Add the garlic and cook 30 seconds until fragrant.
- 03
Add the sliced beef in a single layer, season with salt and pepper, and sear 90 seconds per side until just browned. Lift to a plate.
- 04
Add the radicchio ribbons to the pan and toss 1 minute until they wilt and turn glossy.
- 05
Stir in the cannellini beans and 2 tablespoons of water. Warm through for 2 minutes, scraping up any pan browning.
- 06
Return the beef and any resting juices to the skillet. Toss with the white wine vinegar and remove from heat.
- 07
Make the gremolata: chop the toasted pumpkin seeds, parsley and lemon zest together until they form a coarse green crumble. Scatter over the skillet and serve.
Nutrition (per serving)
- Calories
- 498kcal
- Protein
- 29g
- Carbs
- 36g
- Fat
- 24g
- Fiber
- 9g
- Selenium
- 22mcg
- Zinc
- 5.6mg
- Iron
- 7mg
- B12
- 2.1mcg
- Iodine
- 6mcg
- Sodium
- 560mg