Let the flavour of the meat be the hero of this dish with this simple and classic cooking technique.
Serves: 2 | Prep Time: 10 minutes | Cook Time: 8 minutes
Ingredients
2 x 300g Amelia Park striploin steaks (approx 2.5 cm thick)
1 Tbsp olive oil
Salt and pepper
75g unsalted butter
2 bay leaves
Herbed Green Sauce
2 cups mixed herbs (we suggest parsley, basil and mint)
1 garlic clove
1⁄2 Tbsp capers
1 tsp dijon mustard
1⁄2 Tbsp red wine vinegar
4 Tbsp extra virgin olive oil
1⁄4 tsp salt
Asparagus
Lemon
Method:
- Bring to room temperature, take the steak out of the fridge 30 minutes prior to cooking.
- Pat dry each steak with paper towels.
- Heat oil in a heavy based pan over high heat until it is very hot and smoking.
- Season each side of the steak generously with salt and pepper, then immediately place in the
pan. - Sear the first side for 2-2.5 minutes until you get a great crust, then turn.
- Sear the second side for another 2-2.5 minutes.
- Add the butter and bay leaves, then baste the steak with melted butter. Continuously spoon over the melted butter until the steak is cooked to your liking, a further 2 minutes for medium rare. (internal meat temperature of 52°C – see chart below for other doneness temperatures).
- Transfer steak to a plate and cover loosely with foil, rest for 5 to 10 minutes.
- Flash fry the asparagus in the same pan until just tender. Squeeze over lemon.
For Herbed Green Sauce:
- Place all ingredients in a tall container and blitz into a fine puree (or to the texture you prefer)
using a stick blender. You could also use a small food processor.
