Steak with Rocket Parmesan

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Steak with Rocket Parmesan

 

Steak with Rocket Parmesan

 

  • 4 sirloin steaks, 3 cm/ 1 1/4 inches thick,
  • about 225 g/8 oz each
  • olive oil, for oiling
  • 100 g/3 1/2 oz rocket
  • salt and pepper
  • grated Parmesan cheese and balsamic
  • vinegar, to serve
1. This recipe requires a barbecue. Preheat the grill to high snip the fat on the steaks at 1-cm/h-inch intervals to stop it curling and shrinking as it cooks. Sprinkle both sides with salt and pepper. Cover and leave it to stand at room temperature for 30 minutes.
2. Heap some of the coals on one side of the barbecue, leaving a slightly cooler area with a single layer of coals. Oil the barbecue rack.
3. Cook the hottest part of the grill for 3-4 minutes on each side until brown. Move to the cooler part of the barbecue and cook to your liking: rare 2h minutes, medium-rare 3-3 1/2 minutes and medium 5 minutes. Put to a board and leave to rest for 5 minutes.
4. Carve each steak into 2-cm/3/4-inch thick slices and transfer to individual serving plates. Divide the rocket among the plates. Sprinkle over the Parmesan, drizzle with balsamic vinegar and serve immediately.