Black garlic steak with Jerusalem artichoke purée
Prep
15 mins
Cook
30 mins
Servings
2
Difficulty
Medium
You know how black garlic has this amazing umami depth that makes everything taste restaurant quality? Well, I've built this entire dish around it. The earthy, sweet black garlic pairs beautifully with a perfectly seared steak, while the Jerusalem artichoke purée underneath adds this creamy, nutty base that's naturally lower in calories than potato. What I love most about this recipe is that it comes together in under an hour, which is perfect for weeknight dinners, and the Jerusalem artichokes are genuinely budget friendly. The tenderstem broccoli and bright lemon finish everything off with freshness and vitality.
Ella x
Ingredients
- 1½lemons(juiced)
- 2steak
- 500 gramsjerusalem artichokes
- 1 tbspsemi skimmed milk(extra tbsp if required)
- 1 tbspolive oil
- 3 clove/scooks' ingredients black garlic(mashed)
- 200 gramstenderstem broccoli
- 1red onion
Detail level
Instructions
- 1
Fill a medium saucepan with water and add the lemon juice. Peel the artichokes and cut into 1cm pieces, putting them in the water as you go. Cover, bring to the boil and simmer for 35-40 minutes, or until the artichokes are tender. .
- 2
Drain and leave to steam dry for a few minutes. Return to the pan with the milk. Using a stick blender, or jug blender, whisk until smooth, then season.
- 3
While the artichokes are cooking, brush the steaks with ½ tbsp oil and the mashed black garlic, then season. When the artichokes have 15 minutes cooking time remaining, heat a griddle pan until very hot and cook the steaks for 4-7 minutes, turning halfway, ensuring the cut surfaces of the meat are thoroughly cooked.
- 4
Transfer to a board to rest. Halve any thick broccoli stems, cut the onion into slim wedges and toss both in the remaining ½ tbsp oil. Griddle for 3-4 minutes on each side, until nicely charred and tender. Slice the steak and serve with the purée and vegetables
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