Sirloin Steak with Pea Shoots Salsa Verde
You Will Need
For the steak:
- 1 Sirloin Steak, approx 400g & 4cm thick
- 25g butter
- 1 garlic clove, skin on and crushed
- 1 sprig of thyme
For the Pea Shoots Salsa Verde:
- 70g bag of pea shoots
- A good glug of extra virgin olive oil
- ½ a fresh garlic clove
- ¼ lemon, squeezed
- ¼ medium hot red chilli, optional
- A pinch of freshly ground black pepper and salt
The perfect sharing board for dinner parties or summer BBQs, our Sirloin Steak with Pea Shoots Salsa Verde is a real show stopper. Succulent steak partnered with a fresh salsa verde dressing, what more could you ask for?
- Sprinkle a layer of salt and pepper onto a plate and season both sides of the steak. Heat a heavy based griddle pan or frying pan over a high heat and using tongs press the steak fat side down onto the pan until nicely browned. Turn the steak over and cook in the pan for two minutes, pressing down with a frying slice, until both sides are well browned.
- Add the butter, garlic and thyme to the pan and when melted use it to baste the steak. It should take about six minutes for medium-rare. Remove from the pan and leave in a warm oven to rest for 5 – 10 minutes.
- Meanwhile, prepare the salsa verde by blending all ingredients together until smooth.
- Slice the steak and lay on a serving board. Top with the salsa verde, garnish the serving board with pea shoots, and serve.