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Sirloin Steak with Lemon and Rosemary

Two striploin or rib-eye steaks would also be delicious cooked and served like this. Reduce the cooking time if the steaks are less than 5cm thick.

2-3 people
20 min
Nutrition per serving
  • kcal
    609kcal
  • protein
    38g
  • iron
    4.8mg
  • carbs
    26g

Ingredients

    • 1 thick slice of sirloin steak, weighing approximately 300g and 5cm thick
    • 2 tablesp. olive oil
    • Salt and freshly ground black pepper
    • 3 garlic cloves, roughly chopped
    • 4 sprigs of rosemary
    • 1 lemon
    • 60g rocket leaves
    • 40g mature hard cheese, cut into flakes
    • Sautéed potatoes

Main

    • 1 thick slice of sirloin steak, weighing approximately 300g and 5cm thick
    • 2 tablesp. olive oil
    • Salt and freshly ground black pepper
    • 3 garlic cloves, roughly chopped
    • 4 sprigs of rosemary
    • 1 lemon
    • 60g rocket leaves
    • 40g mature hard cheese, cut into flakes
    • Sautéed potatoes

Method

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Heat a large frying pan over a high heat until it is really hot.

Rub both sides of the steak with a little oil and season with salt and black pepper.

Place the steak in the hot pan and fry for 4 minutes. Then turn the steak over and fry for a further 3 minutes. Remove from the pan and allow to rest on a carving board.

Take the pan off the heat and add in the remaining olive oil, garlic and rosemary sprigs.

Cut some strips of peel off the lemon and add these to the pan. Allow to infuse for a couple of minutes while the meat is resting, then add in the juice of the lemon. Stir to release any bits stuck to the bottom of the pan.

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Method

Copy Text

Heat a large frying pan over a high heat until it is really hot.

Rub both sides of the steak with a little oil and season with salt and black pepper.

Place the steak in the hot pan and fry for 4 minutes. Then turn the steak over and fry for a further 3 minutes. Remove from the pan and allow to rest on a carving board.

Take the pan off the heat and add in the remaining olive oil, garlic and rosemary sprigs.

Cut some strips of peel off the lemon and add these to the pan. Allow to infuse for a couple of minutes while the meat is resting, then add in the juice of the lemon. Stir to release any bits stuck to the bottom of the pan.

Serving Suggestions

Slice the steaks thinly with a sharp knife. Season with salt and black pepper. Spoon over half the dressing. Mix the rocket leaves and cheese with the remaining dressing. Delicious served with sautéed potatoes.