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Roasted bife de tira

Roasted bife de tira with gratinated red chicory and caramelized onions.

Tip: this dish is delicious paired with a Negroamaro.

Ingredients

bife de tira

Red chicory
Smoked olive oil
Parmesan cheese
Chorizo cubes

2Olive oil
4Golden syrup
2Cabernet vinegar
20units.itemssmall (Meloes) onions

Preparation

  1. Let the meat come to room temperature.
  2. First roast it on the fat side on the barbecue or grill pan, then on both sides.
  3. Continue cooking in an oven at 160°C until it reaches a core temperature of 52°C.
  4. Let the meat rest before slicing.

  1. Remove the stem base from the red chicory.
  2. Cut the red chicory in half and brush both sides with smoked olive oil.
  3. Briefly grill them (on a grill pan or barbecue).
  4. Fry some chorizo cubes in a dry pan and let them drain in a sieve.
  5. Place the cubes on the cut side of the red chicory and grate Parmesan cheese over them.
  6. Gratinate in an oven at 180°C until ready to serve.

  1. Clean the onions.
  2. Mix the other ingredients and add them together with the onions to a vacuum bag.
  3. Cook sous-vide at 85°C for about 30 to 40 minutes, depending on the size of the onions.
  4. Remove the onions from the cooking liquid and reduce the liquid.
  5. Then reheat the onions in the reduced liquid before serving.