Dexter Sirloin with wild garlic pesto, roasted onion petals and charred spring onions
Posted On: 6th Jul 2015
- 2 x12 oz Dexter beef sirloins
- 2 sweet white onions
- 4 spring onions
- 1kg bag of wild garlic picked and roughly chopped (save flowers for garnish)
- 150g parmesan
- 50g toasted pine nuts
- 200ml olive oil
- Squeeze of lemon juice
- Salt and pepper
I am lucky enough to have an amazing butcher who supplies me with brilliant rare breed beef.
Dexter cows are one type, they are smaller than your usual cow so I get a thicker more compact sirloin. You can also get the same from my butcher as they have a commercial outlet called Turner and George. The burgers are epic too.
Firstly, make the pesto by blitzing all the ingredients together, not too fine, then season and put in a jar with a lid. This will keep in the fridge for weeks and is amazing on so many things.
Take the sirloin out of the fridge and place on a plate to bring to room temperature.
Then cut the onion in half and peel. Heat a heavy bottomed frying pan up really hot and then cook the onion, cut side down, until blackened and charred. Takes about 10 minutes.
Then also cook the spring onion on a very high heat until charred.
Take the onions out and keep warm, then place the pan back on the heat for the steak. Season the steaks heavily on both sides and cook on a high heat to get a really good crust. I would cook for about 6 minutes on each side, but it really depends on how you like your steak.
Then rest it for 5 minutes and slice, you want half a steak for each portion.
When ready to go, spread a big dollop of pesto on the plate and then arrange the steak and onions on top.