Recipes and images extracted with permission from Gino’s Islands in the Sun, by Gino D’Acampo
Recipe published in Feast, Issue 1 – Janaury 2016
8 tablespoons extra virgin olive oil
280g chargrilled artichoke hearts in oil, drained and quartered
1 fresh, medium-hot red chilli, deseeded and finely chopped
100g crispy mixed salad leaves
80g walnut halves, roughly chopped
1. Preheat a large frying pan over a medium heat. Rub the beef all over with half the oil and season with salt.
2. When the pan is very hot, lay the beef in the pan and brown on all sides, including the ends. Remove the beef from the pan and leave to rest on a board. Cover with foil to keep warm.
3. Add the artichokes and chilli to the pan. Combine 60ml hot water and half the balsamic glaze and pour the mixture over the artichokes. Stir, bring to a simmer and set aside.
4. Carve the beef into slices about 5mm thick and arrange on a large serving platter. Spoon over the warm artichokes, chilli and liquid and arrange the salad leaves and walnuts on top. Drizzle over the remaining oil and balsamic glaze and sprinkle with a little salt.