Try griddled sirloin steak with this sweet herby salad dressing, topped with fried brioche crumbs for added texture.
Ingredients
- For the sirloin steak
-
- 2 tbsp unsalted butter
- ½ brioche loaf, broken into crumbs
- 2 garlic cloves, finely chopped
- 4 tbsp roughly chopped flatleaf parsley
- 4 sirloin steaks
- 2 tbsp olive oil
- For the grilled tomatoes and green salad
-
- 8 plum tomatoes, cut in half
- 2 tbsp olive oil
- 4 heads Little Gem lettuce
- 2 avocadoes, peeled, stone removed, sliced
- For the house dressing
-
- 30g/1oz French dressing
- 30g/1oz honey
- 30g/1oz white balsamic vinegar
- 500ml/18fl oz vegetable oil
- 5g finely chopped shallot
- ½ garlic clove, sliced
- 1 tsp chopped basil
- 1 tsp chopped thyme leaves
- 1 tsp chopped chives
- 1 tsp chopped parsley
Preparation method
- For the sirloin steak, heat a large frying pan and add the butter. Once melted, add the brioche crumbs and garlic and cook for a couple of minutes or until the crumbs are golden-brown and the garlic cooked.
- Transfer to a food processor and add the parsley. Blend until the breadcrumbs are bright green.
- In the meantime, heat a large griddle pan and rub the steak with olive oil. Place on the griddle and cook on both sides for 2-3 minutes, or until cooked to your liking. Set aside to rest before serving.
- For the tomatoes and green salad, preheat the grill to high.
- Place the halved tomatoes onto a grill tray and drizzle with oil. Put under the grill for a couple of minutes or until cooked.
- Once cooked, remove from the grill and sprinkle over some of the green crumbs.
- For the house dressing, add all the ingredients to a blender and pulse until smooth.
- To make the salad, place the lettuce and avocado in a large bowl. Just before serving, pour the dressing over the salad and mix.
- To serve, slice the rested steaks and place on serving plates alongside the crumbed tomatoes and green salad. Sprinkle the remaining crumbs over the steaks.