Steak With Creamed Semolina And Sprout Gremolata

Dijon mustard adds depth to the gremolata and is a strong match with steak.

The ingredient of Steak With Creamed Semolina And Sprout Gremolata

• 8 about 200g brussels sprouts thinly sliced
• 1 tablespoon baby capers
• 3 teaspoons lemon juice
• 1 2 teaspoon lemon rind finely grated
• 3 teaspoons dijon mustard
• 1 small garlic clove crushed
• 2 1 2 tablespoons extra virgin olive oil
• 600g beef porterhouse steak trimmed
• 500ml 2 cups reduced fat milk
• 375ml 1 1 2 cups water
• 120g semolina
• 20g butter chopped
• 30g 1 3 cup pecorino finely grated plus extra to serve
• brussels sprouts leaves to serve optional

The Instruction of steak with creamed semolina and sprout gremolata

• for the gremolata combine the sprouts capers lemon juice rind mustard garlic and 2 tbs oil in a bowl season set aside to develop the flavours
• heat a non stick frying pan over medium high heat drizzle steak with remaining oil season cook turning for 5 6 minutes for medium or until cooked to your liking transfer to a plate set aside for 5 minutes to rest thinly slice
• meanwhile place the milk and water in a saucepan over medium heat bring to a simmer reduce heat to medium low slowly whisk in the semolina in a slow steady stream cook whisking constantly for 4 minutes or until thick whisk in the butter and pecorino remove from heat and season
• spoon the semolina over a serving platter top with the steak spoon over the sprout gremolata and serve sprinkled with the extra pecorino and brussels sprout leaves if using

Nutritions of Steak With Creamed Semolina And Sprout Gremolata

calories: 576 946 calories
calories: 28 grams fat
calories: 10 grams saturated fat
calories: 29 grams carbohydrates
calories: n a
calories: n a
calories: 50 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation