Recipes › Rocket › Seared Steak with Rocket, Shaved Parmesan and Balsamic
Seared Steak with Rocket, Shaved Parmesan and Balsamic
The Italian trattoria classic done properly at home — a well-rested, thinly sliced sirloin laid over a generous mound of dressed rocket that wilts very slightly in the residual heat of the meat. A proper quantity of rocket is the point here, not a garnish. The bitterness and pepper of the leaves cuts through the richness of the beef beautifully.
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Ingredients
- 160 g Rocket, washed and dried
- 4 Sirloin steaks, approximately 200g each, at room temperatureor ribeye for more fat, or rump for economy
- 50 g Parmesan, shaved with a vegetable peeler
- 3 tbsp Aged balsamic vinegaror use 4 tbsp regular balsamic reduced in a small pan by half
- 4 tbsp Extra virgin olive oil
- 1 Lemon, juiced
- 2 tsp Flaky sea salt
- 1 tsp Black pepper, coarsely ground
- 1 tbsp Neutral oil, such as sunflower or rapeseed
Contains: milk, sulphites.
Method
- Pat the steaks very dry with kitchen paper — this is the single most important step for getting a good sear. Season generously on both sides with the flaky salt and coarse black pepper. Leave uncovered at room temperature for at least 10 minutes while you prepare the rest.About 10 min
- In a large bowl, whisk together 3 tablespoons of the extra virgin olive oil, the lemon juice and a pinch of salt to make the dressing for the rocket. Set aside.About 1 min
- Get a heavy-based frying pan or griddle pan smoking hot over a high heat. Add the neutral oil and, when it shimmers, lay in the steaks. Do not move them. Sear for 2 to 3 minutes per side for medium-rare, depending on thickness. Work in batches if your pan is crowded.About 6 min
- Transfer the cooked steaks to a warm plate and rest uncovered for 5 minutes. Do not skip this — resting lets the juices redistribute and keeps the meat tender.About 5 min
- While the steaks rest, toss the rocket in the prepared dressing until well coated. Divide the dressed rocket between four plates, spreading it in a generous pile.About 1 min
- Slice each steak thinly against the grain and lay the slices over the rocket on each plate. Scatter the Parmesan shavings over the top, drizzle with the balsamic vinegar and the remaining tablespoon of olive oil. Finish with a pinch more flaky salt and serve immediately.About 2 min
Tips
- A really hot, dry pan is non-negotiable. If the pan isn't properly hot, the steak steams instead of searing and you lose the caramelised crust that makes this dish.
- Slice the steak thinly and against the grain. This makes even a cheaper cut feel tender and means it rests on the rocket without overwhelming it.
- If you only have regular balsamic, reduce 6 tablespoons in a small saucepan over medium heat for 3 to 4 minutes until syrupy. Cool before using.
Ring the changes
- For a pescatarian version, use 4 large tuna steaks instead of beef — sear for just 1 to 2 minutes per side so they are still pink in the middle.
- Add 200g of halved cherry tomatoes to the dressed rocket for a more substantial salad base.
Keeping it
This dish does not store well once assembled — the rocket wilts and the steak loses its texture. Leftover plain cooked steak will keep wrapped in the fridge for up to 2 days; dress the rocket freshly when serving.
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