Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Steak
- 2 sirloin steaks (280g each), at room temperature
- 1 tbsp avocado oil
- 1 tsp sea salt
- 1 tsp black pepper
- 28 g unsalted butter
- 3 sprigs fresh thyme
- 2 garlic cloves, smashed
Roasted Garlic Salsa Verde
- 1 whole head of garlic
- 1 bunch flat-leaf parsley (35g), leaves picked
- 1 bunch fresh basil (15g), leaves picked
- 1 tbsp capers, drained
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 70 ml extra virgin olive oil
- salt
- pepper
Method
Roast the Garlic
Preheat oven to 200°C. Slice the top off the garlic head to expose cloves, drizzle with olive oil, wrap in foil, and roast for 20–22 minutes until golden and soft. Squeeze out cloves and set aside.
Make Salsa Verde
Add roasted garlic, parsley, basil, capers, lemon juice, and zest to a food processor. Pulse until finely chopped.
Drizzle in olive oil while pulsing until you reach a spoonable consistency. Season well with salt and pepper.
Sear the Sirloin
Pat steaks dry. Season all over with salt and pepper.
Heat cast iron over high heat until smoking. Add avocado oil, then lay steaks in carefully.
Sear 3 minutes without moving. Flip, then add butter, thyme, and smashed garlic to the pan. Tilt the pan and baste steaks continuously with the butter for 2–3 minutes until internal temp reaches 57°C for medium-rare.
Rest for 5 minutes on a rack. Slice and plate with a generous spoonful of roasted garlic salsa verde.
