Sirloin steak with pea shoots and salsa verde

Main courseServes 2

Succulent steak partnered with a fresh salsa verde dressing makes the perfect weekend sharing board!  This recipe, using fresh pea shoots grown by specialist Yorkshire growers WS Bentley is a real treat and super simple to make.      

Ingredients

For the steak:

1 Sirloin Steak, approx 400g & 4cm thick

25g butter

1 garlic clove, skin on and crushed

1 sprig of thyme

For the Pea Shoots Salsa Verde:

70g bag of pea shoots

A good glug of extra virgin olive oil

½ a fresh garlic clove

¼ lemon, squeezed

¼ medium hot red chilli, optional

A pinch of freshly ground black pepper and salt

Method

  1. Sprinkle a layer of salt and pepper onto a plate and season both sides of the steak. Heat a heavy based griddle pan or frying pan over a high heat and using tongs press the steak fat side down onto the pan until nicely browned. Turn the steak over and cook in the pan for two minutes, pressing down with a frying slice, until both sides are well browned.
  2. Add the butter, garlic and thyme to the pan and when melted use it to baste the steak. It should take about six minutes for medium-rare. Remove from the pan and leave in a warm oven to rest for 5 - 10 minutes.
  3. Prepare the salsa verde by blending all the remaining ingredients together until smooth.
  4. Slice the steak and lay on a serving board and top with the salsa verde. Garnish the serving board with more pea shoots, and serve.