Last week, we shared our delicious Parma ham-wrapped asparagus and duck egg starter. Now for the main event: succulent sirloin steak with a vibrant and fruity summer salad. We recommend serving this dish with a 15-18 month glass of St. Stefanus. The richness of the beer works in perfect harmony with the steak, whilst the freshness of the salad balances out the beer’s complex flavour on the palate.
4 sirloin steak
200g mixed leaf salad or rocket
200g cherry tomatoes
200g feta cheese
2 apricots (optional)
Heat a large griddle pan over a high heat. Add a drizzle of vegetable oil followed by the steaks. Depending on thickness, cook for 2-4 minutes and then turn and cook for a further 2-4 minutes. Once cooked, set aside and allow to rest for 3 minutes.
Meanwhile, split your salad ingredients amongst four plates, starting with the leaves and then adding the tomatoes, fruit and cheese.
Slice the steak into 2cm strips and lay across the centre of the salad.
Enjoy with a 15-18 month glass of St. Stefanus.
Look out for the dessert next week, or just try making the main for a delicious midweek treat. And make sure you share your creations with us on Facebook, Twitter and Instagram.