Seared Steak with Rocket, Parmesan and Balsamic

Make seared steak with rocket, parmesan and balsamic, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
180 g Sirloin steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
60 g Rocket
100 g Cherry tomatoes
15 g Parmesan
8 g Olive oil
1 tbsp, about 15 g Balsamic vinegar
A squeeze Lemon juice
To taste Salt
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Take the steak out of the fridge twenty minutes before cooking. Pat it dry and season it well.
2. Sear it in a very hot dry pan for two and a half minutes a side for medium rare on a two-centimetre steak, then rest it on a board for five minutes.
3. Whisk the oil, balsamic and lemon together and toss the rocket and halved tomatoes in it.
4. Slice the steak thinly across the grain, lay it over the leaves, pour on the juices from the board and shave the parmesan over with a peeler.

Contains milk and sulphites.
Nearly every bottle of balsamic lists sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/seared-steak-rocket-parmesan-salad

AI-generated images illustrating the recipe.

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