A great source of iron and protein, plus the salad provides plenty of vitamins.
Simple Sirloin with Herb Salad
Ingredients
- 160 g 4x sirloin steaks
- 2 Tbsp coconut oil or good-quality animal fat
- sea salt and freshly ground black pepper
Dressing
- 2 Tbsp lemon juice
- 3 Tbsp extra-virgin olive oil
- 1 garlic clove finely grated
- 1 tsp rosemary leaves finely chopped
Herb Salad
- 2 handfuls of flat-leaf parsley leaves
- 1 handful of chervil leaves
- 1 small handful of chives snipped into 4cm lengths
- 2 handfuls of mixed salad leaves
- 4 radishes thinly sliced
Mustard Aioli
- 100 g Mayonnaise
- 1 Tbsp Dijon mustard
- 4 Garlic Confit cloves crushed
Instructions
- Heat a barbecue grill plate to hot or a large chargrill pan over high heat.
- Brush the steaks with the coconut oil or fat and season with salt and pepper. Cook the steaks on one side for 3 minutes, or until golden, then flip and cook the other side for 3 minutes for medium-rare. Place the steaks on a plate, loosely cover with a cloth and rest for 4-6 minutes, keeping warm.
- Place all the dressing ingredients in a bowl and whisk to combine. Season with salt and pepper to taste.
- Place all the herb salad ingredients in a large bowl, pour in only enough dressing to coat the leaves and gently toss.
- To make the mustard aioli, mix the mayonnaise, mustard and garlic confit together and season with salt and pepper if needed.
- Spoon the remaining dressing over the steak, if desired, and serve with the salad and mustard aioli.
Notes
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously:
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