Sirloin steak with caramelised onion and rocket salad
Steak served with onion is very hard to beat, yet to improve upon it, I seriously suggest you make some of the spice rubs and seasonings I have included in this book . Store them in your pantry and use them to enhance meat or fish, eggs, mayo, dressings, sauces, vegetables or salads. I really see this as the best way to elevate your home cooking to another level.
Serves 4
4 200g sirloin steaks, at room temperature
2 onions, sliced
2 large handfuls baby rocket leaves 1 handful basil leaves (or micro basil) 3 tbsp coconut oil or goodquality animal fat, melted
2 tsp steak seasoning (see below) sea salt and freshly ground black pepper 3 Tbsp Italian dressing (see below)
Steak seasoning
Makes 90g
3 tsp chilli flakes
111⁄2finely chopped rosemary leaves (or 111⁄2 tsp dried rosemary)
2 tsp finely grated lemon zest
80g sea salt flakes
Method
Place all the ingredients in a bowl and mix to combine.
Store in an airtight container in the pantry for up to 3 months.
Italian dressing
Makes about 300ml
80ml balsamic vinegar
200ml extravirgin olive oil
10 basil leaves, finely chopped (you can also use micro basil leaves)
1 tsp finely chopped oregano leaves sea salt and freshly ground black pepper
Method
Combine the balsamic vinegar, olive oil, basil and oregano in a large bowl whisk well. Season with salt and pepper. Store in an airtight glass jar in the fridge for up to 5 days.
Method
Heat a barbecue grill plate to hot or a large char grill pan over high heat.
Brush the steaks with 1 tablespoon of the coconut oil or fat and season with a good pinch of steak seasoning. Cook the steaks on one side for 4 minutes, or until golden brown, then flip and cook for a further 3 minutes for mediumrare (or cook to your liking).
Transfer to a plate and rest for 45 minutes, keeping warm.
Reduce the heat to mediumhigh and add the remaining coconut oil or fat to the barbecue or pan. Add the onion and saute for 78 minutes until softened and starting to caramelise.
Season with salt and pepper.
Place the rocket and basil in a bowl, add the dressing and toss to lightly coat the leaves. Season the salad with a little salt and pepper to taste.
Place the steaks on serving plates, sprinkle over a little more steak seasoning, then serve with the caramelised onion and rocket salad.