If you are going to enjoy a good quality piece of meat, it is crucial to pay it proper respect by cooking, resting and serving it properly. For me this means keeping it as simple as possible.
Don’t get me wrong, there is a time for a good gravy or bernaise sauce, but a good steak really doesn’t need it. Make life simple for yourself and give the meat a chance to sing out with the addition of a few peppery rocket leaves and a few shavings of salty parmesan. It needs little more.
This recipe is inspired by the Italian tagliata. A dish of peppery leaves, hard cheese and roast beef, simply tossed with a good grassy extra virgin olive oil and lemon juice. I love the combination of the salty, sweet and peppery. My version uses steak instead, with a few additional adornments of chilli, for heat and balsamic glaze, for depth and sweetness.
One of the most important parts of cooking a steak is the resting time. A cooked steak should rest at room temperature for at least five minutes. It is during this time the fibres of the meat relax, which prevents the meat loosing its juices and results in wonderfully tender finish. In this time, I make a fresh, peppery rocket salad to serve with it.
Perfect Steak with Rocket and Parmesan Recipe
- 2 steaks, I recommend either sirloin, fillet or ribeye
- 1 tbs olive oil
- sea salt and freshly ground black pepper
- 1 red chilli, finely chopped
- zest 1/2 lemon
- balsamic glaze, to serve
- a couple of handfuls of fresh rocket leaves
- a handful cherry tomatoes, sliced
- chargrilled crusty bread, to serve
For the Steak
This is the method for cooking for a 2cm thick sirloin steak
Heat the pan over a high heat. Rub the steaks with the coconut oil and season on both side with sea salt and pepper. Add them to the pan. To know the pan is how enough, you should hear a good loud sizzle when they go in. Cooking time depends on how you like them.
Blue: Approximately 1 min each side
Rare: About 1½ mins each side
Medium rare: About 2 mins each side
Medium: About 2¼ mins each side
While the meat is resting, make the salad
Dress the rocket and tomatoes with a couple of tablespoons olive oil, salt and lemon and place on a serving platter.
Once the steak is nicely rested, you can slice it, place on top of the rocket and garnish with the chilli, parsley and balsamic glaze.
Serve alongside the toasted bread, I like spelt sourdough
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