Ingredients:
16oz sirloin joint (2 servings)
2 tbsp olive oil
1 tsp sea salt
Half tsp of cracked pepper
1 garlic bulb
Rosemary
Thyme
50g butter
For the sauce:
50g butter
3 salted anchovies
1 tbsp capers
40ml red wine vinegar
300g rainbow chard
Method:
To start, ensure you remove your steak from the fridge and leave out for 15 minutes to bring the meat up to room temperature.
Preheat a frying pan.
Season your steak cut with olive oil followed by salt and pepper.
Place your meat in the frying pan with tongs and move around to ensure the cut doesn't stick.
Leave until the edges are crisp and rotate to cook the other side.
Now add butter, garlic, rosemary and thyme to your pan, this will help cook the steak and infuse your meat with delicious flavours.
Check your steak temperature with a thermometer this will ensure your meat is cooked to your preference.
|
Rare |
45°C to 50°C |
|
Medium-Rare |
55°C to 60°C |
|
Medium |
60°C to 65°C |
|
Medium-Well |
65°C to 70°C |
|
Well Done |
70°C and above |
For the sauce add the butter, garlic and herbs into a pan. Followed by the anchovies, capers and red wine vinegar stir and bring the sauce to a gentle boil.
Time for the chard, wash thoroughly and season with salt.
Cook in a separate frying pan until wilted.
Enjoy...
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