Serves

4

Ingredients

2 packs Organic Chuck Steak (700g) • 2 endives • 2 sweet potatoes • 1 plantain • 4 large Paris mushrooms • Spring onions • 30ml olive oil • 1 sprig rosemary • 1 sprig thyme • 1 red chilli pepper • Flor de sal • Freshly ground pepper to taste

Method

Cut the endives in four and remove the inner stalk • Season with olive oil and milled pepper • Clean the sweet potatoes with the skin and cut into slices 5mm thick • Cut the mushrooms into slices and the banana into oblique slices after peeling • Open the spring onions down the middle and cook all these vegetable on a metal griddle with a drizzle of olive oil • Place the vegetables on a baking tray and finish cooking them in the oven (preheated to 150ºC) for 15 to 20 minutes • Season the beef with olive oil, milled pepper, chopped chilli pepper, rosemary leaves and thyme leaves • Cook on the same hot plate, greased with a little olive oil to cook the meat quickly over a hot flame, the thickness of which implies it needs no more than one minute on either side • Remove the vegetables from the oven, arrange on the plate and place the meat on top, sprinkling with flor de sal • Drizzle the juices from the pan over the vegetables • You can serve with a sauce of your choice, particularly fine sauces with an acidic flavour