Beef sirloin with rocket salad

Beef sirloin with rocket salad

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About this recipe: A simple, yet flavour-packed combination. Succulent sirloin steaks are served alongside a light rocket, red onion and tomato salad.


Serves: 4 

  • 4 (225g) beef sirloin steaks
  • 120g rocket leaves, washed and dried
  • 2 red onions, finely sliced
  • 2 ripe tomatoes, cut into thin wedges and seasoned with a little sea salt
  • 2 cloves garlic, crushed
  • 150g sliced and pitted olives, rinsed and drained
  • 50g capers, rinsed and drained
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon sea salt
  • 4 small knobs butter, softened
  • olive oil for rubbing

Prep:30min  ›  Cook:6min  ›  Extra time:4hr marinating  ›  Ready in:4hr36min 

  1. A few hours before cooking (i.e. in the morning or the day before), combine 4 tablespoons extra virgin olive oil with the crushed garlic. Season with a pinch each of sea salt and freshly ground black pepper, cover with cling film and store in the fridge.
  2. Remove steaks from fridge 1 hour before cooking. Rub a little olive oil into the surface of each steak, along with a little sea salt.
  3. Preheat frying pan over a medium-high heat for 5 to 10 minutes. Fry the steaks for 2.5 to 3 minutes on each side. When you turn them over, dot a knob of butter on each one.
  4. When steaks are cooked, remove them from the pan and immediately season with sea salt and freshly ground black pepper. Rest for 5 to 10 minutes.
  5. Meanwhile, prepare the salad. In a large bowl, combine the rocket, red onions, tomatoes, olives and capers. Place a portion of the salad next to each steak. Drizzle the garlic-infused extra virgin olive oil over both the steak and the salad.

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