Sirloin Steak with Mixed Green Salad
- For the steak and salad
- 4 slices Sirloin steak (each around 200 grams) (approximately 7 ounces)
- freshly ground peppers
- 50 grams Herb butter
- 2 tablespoons Corn oil
- 1 herb Endive
- ½ head Frisée
- ½ head Lollo rossa
- 1 Radicchio
- 1 Batavia lettuce
Rinse the lettuce, trim, pat dry and tear into bite-sized pieces.
Heat the oil in a heavy skillet and sear the steaks for 1 minute per side. Reduce the heat and cook for 2-4 minutes per side, or until cooked to your liking.
Season the steaks with salt, remove from the pan, wrap in foil and let rest. Deglaze the pan with a little hot water for the pan sauce.
For the vinaigrette: Whisk the oil and vinegar together and season with salt and pepper. Arrange the lettuce and steaks on 4 serving plates and drizzle with vinaigrette and pan sauce. Top each steak with herb butter to serve.