Recipes Main Courses Beef and Veal Sliced Steak with Sauteed Artichokes

Sliced Steak with Sautéed Artichokes

Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 4

A simple grilled sirloin steak is sublime, but adding artichokes sautéed with garlic and rosemary puts an Italian spin on this summer favorite. Serve the steak with Chianti Classico, the dry Sangiovese-based red from Tuscany.

Ingredients:

For the artichokes:

  • Juice of 1 lemon
  • 1 lb. (500 g) fresh baby artichokes
  • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
  • 2 large garlic cloves, very thinly sliced
  • 1 small fresh rosemary sprig
  • 1 Tbs. minced fresh flat-leaf parsley
  • Fine sea salt and freshly ground pepper

  • 1 large boneless sirloin steak, about 1 1/2 lb. (750 g)
  • 2 Tbs. extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper
  • Juice of 1/2 lemon (optional)

Directions:

To prepare the artichokes, fill a bowl with cold water and add half of the lemon juice. Working with one artichoke at a time, trim the ends of the artichokes and remove the tough outer leaves. Slice the tips off the inner leaves and quarter the artichokes. Remove the fuzzy choke, if any, and drop the artichoke quarters in the lemon water.

In a large fry pan over medium-low heat, combine the olive oil, garlic and rosemary and sauté just until the garlic begins to soften, about 5 minutes. Drain the artichokes and add to the pan. Add the parsley, 1 tsp. salt and a grinding of pepper and cook, stirring occasionally, until the artichokes are tender, 7 to 8 minutes. Sprinkle in the remaining lemon juice and cook for 1 minute longer. Cover to keep warm and set aside.

Prepare a medium-hot fire for indirect grilling in a grill.

Rub the steak with the olive oil and sprinkle on both sides with salt and pepper. Put the steak on the grill directly over the heat and sear for 2 minutes. Turn and sear for 2 minutes on the second side. Move the steaks to indirect heat and grill for about 8 minutes for medium-rare, turning once or twice. Transfer to a cutting board, tent with aluminum foil and let rest for 5 minutes.

Carve the steak against the grain into slices 1/2 inch (12 mm) thick and transfer to a platter. Spoon the artichokes around the steak and drizzle the pan juices over all. Squeeze the lemon half over the steaks and serve. Serves 4.

Adapted from Williams-Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011)