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Grilled Angus Beef with Beetroot and Blood Orange Salad

Prep Time:

Cook Time:


4 Servings


6 x 400g Mick's Meat Angus beef

2 bunches baby red beetroot, trimmed

2 bunches baby golden beetroot, trimmed

1 bunch baby leeks, trimmed, rinsed

125g soft butter

1 tbsp aged white wine vinegar

2 anchovy fillets, finely chopped

1/2 small clove garlic, crushed

2 tbsp chopped French tarragon leaves, plus extra sprigs

2 tbsp extra virgin olive oil, plus extra, to cook

3 blood oranges, peeled, cut into rounds

2 tsp sherry vinegar


Step 1 - Cook red and golden beetroot separately in a saucepan of simmering water for 25 minutes or until tender (the time will depend on the size). Drain, cool, then peel and halve. Cook leeks in a saucepan of simmering water for 5 minutes or until tender. Drain and cool.

Step 2 - Combine butter, white wine vinegar, anchovies, garlic and chopped tarragon in a bowl and season generously with freshly ground black pepper.

Step 3 - Preheat oven to 190°C.

Step 4 - Brush steaks with a little oil. Season. Heat a chargrill pan over high heat until hot, then cook steaks for 2 minutes each side. Transfer to roasting pan and cook for a further 2-3 minutes. Remove and rest for 10 minutes.

Step 5 - To serve, combine beetroot, leeks, blood orange, tarragon sprigs, vinegar and oil in a bowl, season and toss gently to combine. Divide among plates and place a steak to the side topped with a spoonful of anchovy butter.

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