• 3e94cdc1a42ecce20258c8eba3d2f4b7

Steak By Gila

Dear Sivanne, a way to a mans heart is through his stomach... May you have a wonderful future together! Lots of love Gila xx

Serves 2people
olive oil
sirloin steaks, weighing approx. 400–500g each
salt and black pepper
cloves garlic, peeled and bashed with the flat part of a knife or by hand
–6 sprigs of rosemary
strips of lemon zest (use a vegetable peeler
gr lemon juice (approx. 1 lemon
gr rocket leaves
sea salt
Place a heavy-bottomed frying pan over a high heat, then add a thin layer of olive oil. Heat until the oil is smoking hot.
Season the steaks with a little salt and place them away from you in the hot pan for 15–20 seconds. Then turn the steaks over and fry for a further 15–20 seconds. Repeat this, turning the steaks, for 2–3 minutes.
Remove from the pan and allow to rest on a wire rack, for 5 minutes, set over a plate to catch the juices.
Remove the pan from the heat and discard most of the oil (but don’t clean the pan). Allow the pan to cool for a few minutes, then pour in 120g olive oil.
Add the garlic and sprigs of rosemary to the oil. Rub the strips of lemon zest between your finger and thumb to release the oils, and add them to the pan too. Allow to infuse for 5 minutes while the meat is resting, then squeeze in the lemon juice.
Strain this dressing through a sieve and add any juices from the steak.
Slice the steaks thinly (5mm wide) with a sharp knife. Season with salt and freshly ground pepper and place on a serving dish.
Spoon over half the dressing.
Mix the rocket leaves with the remaining dressing and place on top of the beef.
Finish with a sprinkling of sea salt.

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