Seared Steak with Rocket, Parmesan and Balsamic
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
The resting juices are the best part of the dressing. Slice the steak on a board with a groove, or over the bowl.
Balsamic vinegar rather than glaze. The 15 g of vinegar here is 13 kcal; the same spoon of glaze is nearly double and mostly sugar.

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