Silver and Green kindly sent me a hamper full of their wonderful produce a few weeks ago. This recipe uses two of their ingredients, their delicious sundried tomatoes with grana padano cheese from Tuscany and sea salt with chilli and cracked pepper.
I really love steak. It’s quick to make and works well with a range of flavours. This recipe pairs the tangyness of the parsley and sun dried tomato salsa with the subtle warmth of the steak.
- Take the steak out of the fridge and leave on the counter for 10 minutes or so to bring up to room temperature
- Drizzle a bit of olive oil on the steaks and massage in on both sides. Add the sea salt chilli flakes and repeat
- In the meantime, heat a frying pan on very high heat. Once really hot add the steaks to the pan. For a steak one inch thick I would recommend a minute on each side for a medium-rare finish
- Take out and leave to rest for 7-10 minutes covered with foil
- Meanwhile to make the salsa chop up 75g of parsley and add to a bowl along with two garlic cloves crushed with a garlic press and a squeeze of lemon. Taste and adjust as needed
- Once the steak has rested, plate up, adding the sundried tomatoes to the salsa bed
- Make sure the frying pan is very hot and that it’s the right size (enough for the steak to sit comfortably but not so big it can start doing laps)
- Never oil the frying pan – instead oil and season the steak
- Be disciplined with the timing. I have an inability to correctly guess time duration and so I use an egg timer.
- And don’t touch/harass while it’s cooking. For me, this is one of the hardest things, I am a stirrer – I find it impossible not to stir, prod, fork my food while its cooking. This is a great trait for cooking risotto but not for steak!
- Let it rest! This is one of the most important stages for cooking steak. Give it time to relax and it will reward you with a more flavoursome, tender and juicy steak