Dalmatian steak

Dalmatian steak

Pržolica

By
From
Dalmatia
Serves
4

This is a traditional way to serve steak in Dalmatia. We aren’t big fans of chips and, for some reason, we love to eat silverbeet instead with most of our dishes – it’s definitely the most popular side dish. Could this be the reason why Dalmatians are some of the tallest people in Europe?

Ingredients

Quantity Ingredient
4 beef steaks, T-bone or porterhouse
3 waxy potatoes, peeled and sliced, such as desiree, sebago or nicola
3 garlic cloves, finely chopped
100ml extra virgin olive oil
1 brown onion, sliced
500 grams silverbeet, cut into strips
2 large tomatoes, cut into cubes
50ml white wine
sea salt
freshly ground black pepper

Method

  1. Preheat a barbecue grill plate or chargrill pan to high heat then grill the steaks to your liking. After barbecuing, season the steaks with salt and pepper. Rest the steaks in a warm place (on top of the barbecue or in a 150°C oven) for 5–10 minutes before serving.
  2. Cook the potatoes in boiling salted water for about 10 minutes. Remove the saucepan from the heat.
  3. In a large frying pan over medium heat, sauté the garlic in the olive oil for 2–3 seconds, making sure it doesn’t start to colour. Add the sliced onion and sauté for about 5 minutes. Add the silverbeet, tomatoes and white wine. Cook for about 10 minutes until everything has combined well and the wine has evaporated.
  4. Strain the cooked potatoes and add them to the pan, along with a little of the potato cooking water to add moisture. Cook for another 5 minutes. Serve the silverbeet and potato mixture with the grilled steak.
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