Steak Recipe

Prepare and marinate steak

Pat the sirloin steak dry with paper towels. In a small bowl mix 2 tbs olive oil, minced garlic, soy sauce, 1 tsp cracked black pepper and 1/2 tsp sea salt. Rub the mixture all over the steak and let rest at room temperature for 15–20 minutes (or refrigerate covered for up to 2 hours).

Cook the steak

Heat a heavy skillet or cast-iron pan over high heat until smoking slightly. Add 1 tsp olive oil to the pan, then add the steak. Sear 2–3 minutes per side for medium-rare depending on thickness (internal temperature about 130–135°F / 54–57°C). During the last 1 minute of cooking, add 1 tbs butter and spoon melted butter over the steak to baste. Remove steak to a cutting board and rest for 6–8 minutes.

Slice

After resting, slice the steak thinly across the grain into bite-sized slices about 1/4-inch thick.

While the steak rests or earlier, place thinly sliced red onion in a heatproof bowl or jar. In a small saucepan combine 1/2 cup white wine vinegar, 1/4 cup water, 2 tbs sugar, 1/2 tsp salt and 1/2 tsp peppercorns. Bring to a simmer until sugar and salt dissolve, then pour hot brine over the onions. Press onions down, let cool to room temperature (about 15–20 minutes), then refrigerate or use immediately. The onions taste best after at least 15 minutes but can be left longer for stronger pickling.

In a bowl toss 4 cups rocket with 1 tbs lemon juice, 1 tbs extra virgin olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Toss just before serving to keep leaves fresh.

In a small bowl combine 1/2 cup mayonnaise, 2 tbs plain yogurt, 1 grated garlic clove, 2 tbs chopped parsley, 1 tbs chopped chives, 1/2 tsp lemon zest, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and adjust seasoning to taste. Chill for 10 minutes to allow flavors to meld.

Arrange a bed of dressed rocket on the serving plate. Fan the sliced sirloin over the rocket. Spoon some garlic & herb sauce alongside or drizzle lightly over the steak. Top with a generous handful of sweet & sour pickled onion. If using, sprinkle 2 tbs grated Parmesan over the dish and finish with a crack of black pepper.

Serve immediately while steak is warm. Leftovers: keep steak slices and pickled onions refrigerated separately and sauce chilled; reheat steak gently to avoid overcooking.