Preparation time: 5 minutes
Cooking time: under 20 minutes
2 sirloin or bavette steaks (around 250 – 300g depending on appetite)
60ml olive oil (plus a 1 tbsp extra for cooking the steaks)
1 garlic clove (bashed with the side of a knife)
2 sprigs fresh rosemary
Half a lemon
Salt and pepper
80g bad of rocket
40g of parmesan cheese shaved from the block with a potato peeler
Take the steak out of the fridge at least 30 minutes before you want to cook it, so that it comes back to room temperature and is not hitting the pan stone cold. Heat a heavy frying pan over a high heat and then add the 1 tbsp of oil (retain the 60 ml for later). Heat until it is very hot, season the steaks with slat and pepper and then add them to the pan. If the oil is not hot enough the steaks won’t sear they will just absorb the oil and go flabby. Cook for 2 minutes and then flip them over and cook the other side. If you want them a little more cooked flip them again for a minute – but remember that they will carry on cooking as the rest.
Take the steaks out of the pan and rest them on a rack over a plate to rest for 5 minutes while you make the dressing. Wipe the used oil of the pan but don’t wash it. Add the olive oil to the pan (not on the heat), add the crushed but whole garlic,the rosemary and a strip of lemon peel taken off with a peeler. You are aiming for a nice long strip of lemon with no white pith on it, rub it with your fingers before putting it in the pan – this piece of the skin contains lovely lemon oils, which impart a gorgeous flavour to the dressing. Now juice the half lemon and add it to the dressing in the pan. Allow the dressing to infuse for 5 minutes.
Take the steak and slice it into long thin strips across the grain. Pour any juices from the rested steak into the dressing. Put the rocket into a bowl and dress with some of the dressing – you may not need all of it depending on your taste. Put the rocket on to a plate top with the steak, scatter over the rocket and serve with any extra along side. This is great with crusty bread or ciabatta.
Note: Bavette is a cheaper cut from the top end of the skirt steak, sometimes also called ‘ ‘flank’. It is less tender than a sirloin or rump steak but has much better flavour. It must cooked on a high temperature and quickly or will go tough. It is best served rare for this reason.