AuthorBen WatsonCategoryBeef, Dinner, WinterSliced sirloin steak served on a bed of rocket with Parmesan shavings and jus - perfect for when you don't want to spend the whole evening in the kitchen.
Bring the steak to room temperature.
Bring a skillet or heavy-based pan to high heat and coat the steak with a drizzle of olive oil on each side.
Once the pan is smoking, lower it to a medium heat and griddle the steak for 2 minutes (for rare) or 3 minutes (for medium) on each side. Let it rest for 5-10 minutes.
Meanwhile, arrange the salad leaves on a platter and shave the Parmigiano Reggiano on top.
Optional – whizz up a fresh salsa verde in a blender or food processor by adding a handful of each, parsley, basil, mint, 2 cloves of garlic, 8 anchovy fillets and 8 tbsp of good olive oil.
Slice and serve the steak on the bed of leaves and drizzle with olive oil and a sprinkle of sea salt.
Ingredients
Directions
Bring the steak to room temperature.
Bring a skillet or heavy-based pan to high heat and coat the steak with a drizzle of olive oil on each side.
Once the pan is smoking, lower it to a medium heat and griddle the steak for 2 minutes (for rare) or 3 minutes (for medium) on each side. Let it rest for 5-10 minutes.
Meanwhile, arrange the salad leaves on a platter and shave the Parmigiano Reggiano on top.
Optional – whizz up a fresh salsa verde in a blender or food processor by adding a handful of each, parsley, basil, mint, 2 cloves of garlic, 8 anchovy fillets and 8 tbsp of good olive oil.
Slice and serve the steak on the bed of leaves and drizzle with olive oil and a sprinkle of sea salt.