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