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The recipe at a glance
2 Servings
INGREDIENTS
2 sirloin steaks
2 Tbsp unsalted butter
2 garlic cloves
2 spring onions
25g fresh basil
1 Tbsp sherry vinegar
1 Tbsp djon mustard
1 fresh chilli
80g mixed salad leaves
2 Tbsp extra virgin olive oil
1 Tbsp balsamic glaze
½ lemon
2 chunks of Focaccia or slices of Sourdough
ALLERGENES HIGHLIGHTED IN BOLD
Step 1
Pat-dry the steaks with kitchen paper, then rub just enough vegetable oil to coat and leave on a plate to come to room temp.
Step 2
In the meantime, peel and smash garlic cloves, finely slice basil, chilli and spring onions.
Step 3
Bring a large pan to high heat then add a drizzle of oil.
Step 4
Season the steaks with a good amount of salt all over, then place into the hot pan. Use that back of a spatula to press the fillet down, and leave for 2 minutes without moving on one side - to get a beautiful golden crust. Flip the steak, add a big knob of butter and garlic, turn the heat to medium and cook on the other side for 90 seconds. Remove the steaks onto a plate and leave for 5 minutes to release its resting juices.
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Step 5
Turn the pan to low heat and add sherry vinegar to de-glaze, mixing together all the delicious steaky charred bits. Add the basil, spring onions, chilli, fresh black pepper and a pinch of salt to the pan, then toss, turn the heat off and set the pan aside.
Step 6
Slice the focaccia or sourdough and toast if needed.
Step 7
In a medium sized bowl, mix together salad, extra virgin olive oil, lemon, and a pinch of salt.
Step 8
Slice the steak and add all the resting juices into back into the pan, along with the steak, covering the steak in all its meaty sauce.
Step 9
Layer some mustard on every slice of bread, a handful of the lettuce, a pile of steak and pour over the steaky juices, sprinkle some flaky salt on the steaks, and finish with a drizzle of balsamic glaze.
