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Sirloin steak with a baby gem and red onion salad Recipe

Seared sirloin steak placed on top of red onion rings and finished in the oven. Once carved, the steak is served with a salad of baby gem lettuce and red onion with a chilli, garlic and cider vinegar dressing.

  • Preparation
    10hrs
  • Cooking time
    15hrs
  • Rest time
    5hrs
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • Sirloin steak(s) 200g : 6 whole
  • Unsalted butter : 20 g
  • Red onion(s) : 2 whole
  • Olive oil : 20 ml
  • Garlic clove(s) : 2 whole
  • Red chilli(s) : 1 whole
  • Baby gem lettuce(s) : 4 whole
  • Spring onion(s) : 1 bunch
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 4 Turn
  • Cider vinegar : 20 ml
  • Fresh thyme : 6 sprig
  • Olive oil : 100 ml
Method
  • 1. FOR THE STEAKS

    Preheat the oven to 180'C.

    Season the steaks with salt and pepper. Peel the red onions and then slice into thin rings.

    Heat a pan over a high heat and add a splash of olive oil. Add the steaks and the lightly crushed garlic cloves to the pan and sear for 1 minute on each side. Place the red onion rings on a baking sheet and then place the steaks on top. Transfer to the oven and cook for 3 to 4 minutes depending on thickness. Leave to rest before serving.

  • 2. FOR THE SALAD

    Cut the root from the baby gems and then cut each lettuce in half lengthways. Separate the leaves and wash in cold water. Dry using a salad spinner. Slice the spring onions. De-seed and finely dice the chilli.

    Place the spring onions and chilli in a bowl along with cider vinegar, picked thyme, a pinch of salt. Combine and then add the baby gem lettuce. Add the red onion rings and any resting juices from the steaks.

    Carve the steaks and serve with a generous helping of the red onion and baby gem salad.

Chef's tip

«Always rest your steak for a few minutes before slicing. This will allow the juices to spread and the meat to relax.»

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