Sear, Green and Gold Recipe
A harmony of seared beef, crisp rocket, umami Parmesan, and a lemony lift – rich, peppery, and luminous in every bite.
Prep Time: 15 min
Cook Time: 10 min
Serves 2 -4
Ingredients:
400–500g beef sirloin or ribeye steak (preferably grass-fed)
4 cups fresh rocket (arugula)
50g Parmesan, shaved
60ml Olivetta Robust Extra Virgin Olive Oil
1 small lemon, juiced
Sea salt and freshly cracked black pepper
Optional: flaked sea salt for finishing
Directions:
Remove the steak from the fridge at least 30 minutes before cooking and bring to room temperature. Season generously with sea salt and black pepper. Heat a grill pan over high heat until near smoking, add 15ml of Olivetta Robust Extra Virgin Olive Oil. Sear the steak in the olive oil for 2 to 3 minutes each side, remove from the heat and cover with foil to allow the steak to rest before slicing thinly across the grain.
While the steak is resting, prepare the salad. Place the rocket in a mixing bowl and drizzle over the 30ml of Olivetta Robust Extra Virgin Olive Oil and half the lemon juice. Toss gently and then place on the serving platters or individual plates.
Top the rocket with the sliced steak and finish the dish by scattering over the parmesan shavings, together with an extra drizzle of Olivetta Robust Extra Virgin Olive Oil and the remaining lemon juice. Sprinkle with flaked sea salt for a little bit of texture.
Serve immediately while the steak is still warm.
