Seared steak and rocket salad
- Published: 31 Mar 05
- Updated: 18 Mar 24
This is based on a recipe by David Eyre of the deeply sexy Eyre Brothers restaurant in Shoreditch, London. It’s his Anglicised version of an Italian dish of rare, sliced steak dressed with balsamic vinegar.
-
Serves 2
-
Ready in 20 minutes
Advertisement
Ingredients
- 400g small baby new potatoes
- 2 steaks, such as rib-eye or sirloin, about 2cm thick
- 1 tsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1 tbsp capers
- 2-3 tbsp extra-virgin olive oil
- 1 tbsp finely chopped fresh tarragon
- 50g rocket leaves
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Boil the potatoes until tender, then drain. Allow to cool slightly.
- Meanwhile, sear the steaks in a hot, dry frying pan for about 2 minutes each side (this will leave them rare, so if you prefer medium-rare, make it 3 minutes each side). Rest the steaks once they are cooked.
- Make the salad. Cut the still-warm potatoes in half (or break them up with your hands) and toss with the mustard, vinegar, capers, 2 tablespoons of oil and the tarragon.
- Slice the steak as thinly as you can, toss it into the salad with the rocket and season. You may wish to add the last bit of oil (I’d probably add more!).
Recipe continues after advertising
Advertisement
- Recipe from April 2005 Issue
Nutrition
Nutrition: per serving
- Calories
- 573kcals
- Fat
- 25.7g (8.1g saturated)
- Protein
- 51.7g
- Carbohydrates
- 35.2g (5.1g sugars)
- Salt
- 1.1g
delicious. tips
You could switch your favourite leaf for the rocket, or use a mixture. Hunt down some good beef, properly aged balsamic vinegar and early Jersey Royal potatoes to make this really special.
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
I love this recipe because it is simple, tasty and reminds me of Italy