Seaweed Crusted Striploin Steak, Potato-Currant Gratin
Preparation time: 30 minutes Cooking time: 30 minutes Serves: 4 1 Combine the currants and sherry in a small saucepan and set over a low heat, simmering
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Cooking tools:
- Dehydrator
- Grill
- Spice grinder
- Loaf pan
- Oven
- Stove
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Aluminum foil
- Tongs
- Refrigerator
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
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