Recipe

Gremolata Steak

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Gremolata Steak

Sirloin steak with gremolata and a lemony courgette, pumpkin seed and feta salad




Ingredients to serve 2

  • 2 x sirloin steaks
  • 15g x parsley – chop finely
  • ½ x lemon
  • 1 clove x garlic – crush, peel and chop finely
  • 1 tbsp x butter (from your pantry)
  • 2 x courgettes – coarsely grate
  • 50g x feta
  • 10g x pumpkin seeds
  • . x olive oil (from your pantry)
  • . x salt and pepper (from your pantry)
  • . x tin foil (from your pantry)

Ingredients to serve 4

  • 4 x sirloin steaks
  • 30g x parsley – chop finely
  • 1 x lemon
  • 2 cloves x garlic – crush, peel and chop finely
  • 2 tbsp x butter (from your pantry)
  • 4 x courgettes – coarsely grate
  • 100g x feta
  • 20g x pumpkin seeds
  • . x olive oil (from your pantry)
  • . x salt and pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above. Toast the pumpkin seeds in a pan, they are ready when they start puffing up and popping, about 4-5 minutes on a med-high heat. Using the fine side of the grater, grate the skin of the lemon to create zest. Then cut the lemon in half and juice.

Step 2

Put a dry griddle/frying pan on high heat. On a chopping board rub both sides of each steak with olive oil and season generously with salt and pepper. Place steaks in the hot pan and sear for 2 to 3 minutes either side for a medium steak. Adjust time to suit your preference. Important – only turn steaks once using tongs (or forks). Steaks should not overlap. In the last minute of cooking melt the butter in the pan and spoon the melted butter over the steak. When done, remove and set aside on a plate covered with tin foil to rest for about 5-10 minutes.

Step 3

For the gremolata combine the lemon zest, parsley, garlic, and a small glug of olive oil in a bowl with with ½ the lemon juice. Set aside.

Step 4

For the salad, combine the courgettes, feta, pumpkin seeds, olive oil, the rest of the lemon juice and salt and pepper to taste.

Step 5

To serve, slice the steak against the grain and pour over the juices that escaped when the steak was resting. Season with salt and a few drops of lemon juice. Top with gremolata and serve the salad on the side.



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