Seaweed Crusted Striploin Steak, Potato-Currant Gratin | Fast Ed

Ingredients

• ¼ cup currants
• 1 cup dry sherry
• 4 medium potatoes, finely sliced
• 150ml cream
• 2 Tbsp unsalted butter, melted
• 1 cup finely grated Parmesan
• ¼ bunch thyme, very finely sliced
• sea salt flakes and freshly-ground black pepper
• 5 x 220g grass-fed striploin steaks
• 2 Tbsp Worcestershire sauce
• 2 cups wakame salad
• ½ bunch parsley, very finely chopped
• 2 Tbsp extra virgin olive oil
• 1 head radicchio, quartered