Steak & Onion Soubise

🧂 Ingredients

• 4 x 300g striploins

  ribeye, fillet, sirloin also work
• 2 bunches broccolini
• 3 tbsp olive oil
• salt
• 400 g brown onions

  2 medium sized
• 2 cloves garlic
• 20 g flour
• 70 g butter

  20g for roux & 50g onions
• 1 bay leaf
• 1 pinch nutmeg
• 500 g milk
• 1 clove
• salt

Instructions

• 1 Dice the onion & garlic
• 2 Fry onion & garlic in 50g butter and pinch of salt until v soft – approx. 10-15
  minutes *see tips*
• 3 Puree onion mix and set aside
• 4 Warm milk in saucepan or microwave & set aside *see tips*
• 5 Melt butter in saucepan, add flour, stir to combine and cook for 1 minute
• 6 Gradually add in warm milk, whisking vigorously to avoid lumps *see tips*
• 7 Add bay leaf & clove and cook on low heat, stirring occasionally until thickened
  – approx. 5 minutes
• 8 Remove bay & clove when finished
• 9 Combine bechamel and pureed onions together and serve hot
• 10 If it’s still a little lumpy then blend bechamel & onions in food
  processor/stick blender
• 11 Remove steak from fridge 30 minutes prior to cooking, season with salt and a
  drizzle of olive oil
• 12 Heat BBQ to 200c and cook for 3-4 minutes per side or until internal temp reads
  52-55c for medium rare *see tips*
• 13 Rest steak for as long as it takes you to cook the broccolini (approx 5 minutes)
• 14 Season the broccolini with olive oil and a good amount of salt
• 15 Place on BBQ and cook for approx. 5 minutes, turning regularly so the florets
  char but don’t burn

Nutrition Info