FLASH FRIED SIRLOIN STEAKS WITH MUSTARD SEED DRESSING

FLASH FRIED SIRLOIN STEAKS WITH MUSTARD SEED DRESSING

I love these steaks. The recipe goes against everything that you get told about resting meat before serving it, but these steaks are so thin you just cook them very quickly and eat them straight out of the pan. This is my idea of a great lunch dish.

INGREDIENTS

SERVES: 2

50g butter

4 tablespoons rapeseed oil

2 sirloin steaks, 150g each

2 tablespoons chopped chives

salt and pepper, to taste

100g croûtons, diced and toasted, to serve

2 large handfuls of wild rocket, tossed with a little rapeseed oil, to serve

 

For the mustard seed dressing:

100ml rapeseed oil

2 tablespoons yellow mustard seeds, toasted

1 tablespoon Dijon mustard

1 tablespoon Cabernet Sauvignon vinegar

1 garlic clove, crushed

1 tablespoon capers in brine, drained and chopped

METHOD

1: To make the mustard seed dressing, whisk the rapeseed oil, mustard seeds, Dijon mustard, vinegar, garlic and capers together in a non-metallic bowl and season with salt and pepper. Set aside until needed.

2: When ready to cook the steaks, melt the butter with the oil in a large frying pan over a medium-high heat.

3: Add the steaks and fry for about 2 minutes until caramelised on one side. Flip the steaks over and fry for a further 1 minute. Take care not to over-cook – ‘blue’ is better than well done with these thin steaks

4: Transfer the steaks to plates and cover liberally with the dressing. Sprinkle with the chives and the crisp croutons.

5: Place the wild rocket on top of the steaks and serve immediately.

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INGREDIENTS

SERVES: 2

50g butter

4 tablespoons rapeseed oil

2 sirloin steaks, 150g each

2 tablespoons chopped chives

salt and pepper, to taste

100g croûtons, diced and toasted, to serve

2 large handfuls of wild rocket, tossed with a little rapeseed oil, to serve

 

For the mustard seed dressing:

100ml rapeseed oil

2 tablespoons yellow mustard seeds, toasted

1 tablespoon Dijon mustard

1 tablespoon Cabernet Sauvignon vinegar

1 garlic clove, crushed

1 tablespoon capers in brine, drained and chopped

METHOD

1: To make the mustard seed dressing, whisk the rapeseed oil, mustard seeds, Dijon mustard, vinegar, garlic and capers together in a non-metallic bowl and season with salt and pepper. Set aside until needed.

2: When ready to cook the steaks, melt the butter with the oil in a large frying pan over a medium-high heat.

3: Add the steaks and fry for about 2 minutes until caramelised on one side. Flip the steaks over and fry for a further 1 minute. Take care not to over-cook – ‘blue’ is better than well done with these thin steaks

4: Transfer the steaks to plates and cover liberally with the dressing. Sprinkle with the chives and the crisp croutons.

5: Place the wild rocket on top of the steaks and serve immediately.

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SEEN IN

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TOM KERRIDGE'S PROPER PUB FOOD (2013)

Inspired by British pub classics, recipes you can cook in your own kitchen, with my simple twists to make them sensational.

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