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.
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10hrs
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15hrs
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5hrs
- 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
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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.
«Always rest your steak for a few minutes before slicing. This will allow the juices to spread and the meat to relax.»
