Ben Cooper's October Sirloin Steak with a medley of chicory, kale & beetroot served with a balsamic and thyme glaze

What is in season in October?

Aubergine, Apples, Beetroot, Blackberries, Broccoli, Brussels Sprouts, Butternut Squash, Carrots, Cauliflower, Celeriac, Celery, Chestnuts, Chicory, Chillies, Courgette, Cucumber, Elderberries, Kale, Leeks, Lettuce, Marrow, Onions, Parsnips, Pears, Peas, Potatoes, Pumpkin, Radishes, Rocket, Runner Beans, Spinach, Spring Greens, Spring Onions, Summer Squash, Swede, Sweetcorn, Swiss Chard, Tomatoes, Turnips, Watercress, Wild Mushrooms, Winter Squash.

Sirloin Steak with a medley of chicory, kale & beetroot served with a balsamic and thyme glaze

Serves 2

Ingredients

• 2 x 200g sirloin steak, trimmed of all fat
• 4 tbsp of olive oil
• 1 red onion halved and cut into medium slices
• 1 red chicory - trim off the stalk and cut into quarters length ways
• 1 white chicory - trim off the stalk and cut into quarters length ways
• 150g cooked beetroot cut into wedges
• 100g kale - washed, tough veins discarded. Leaves roughly chopped
• 3 tbsp balsamic vinegar
• 1 tsp brown sugar
• 1 tsp thyme leaves chopped 
• 2 stalks of thyme

Pre-heat two large main course plates in the oven on a low heat ready for serving

Method:

1. For the balsamic glaze, use a small frying pan on a very high heat. Once the pan is very hot add the balsamic vinegar so it reduces and boils straight away. Immediately add the brown sugar and two stalks of thyme. Stir together until the brown sugar has dissolved. Put the pan to one side ready to serve later. 
2. 
   Heat a griddle pan on a high heat until it’s very hot. Rub the steaks with 2 tbsp of oil and season with salt and pepper. Sear on both sides for approximately 2-3 minutes (depending on the thickness) on each side for a medium cooked steak (or for a shorter or longer time depending on how you like your steak). Once the steak is cooked remove from the griddle pan and allow to rest under some foil so the juices can redistribute. Otherwise the juices will just flow away, leaving you with a brown, overcooked piece of meat.

3. In a separate large frying pan (if you are feeling confident you can start cooking the vegetable’s mid-way through cooking the steak) on a high heat add the remaining oil and fry the red onion for 2-3 minutes. Followed by the chicory and beetroot for 2 minutes. After 2 minutes turn the vegetables over so they have an even golden colour on both sides. Add the thyme and kale and after approximately 1-2 minutes turn the kale over. When the kale starts to wilt, season with salt and pepper and take off the heat.

4. Serve on a large plate. Place one red and one white chicory quarter in the centre of each plate followed by the kale and sliced onions on top. Again, place another red and white quarter of chicory on top of the kale. Place the beetroot evenly around the edge. Slice the steak evenly into 5 pieces at a 45 degree angle against the grain. (Cutting against the grain breaks up the muscle fibres making the steak much more tender). Carefully place the steak on top of the kale. Drizzle the balsamic glaze around the edge over the beetroot and over the steak.

5. Serve and enjoy!