I've been posting too much winter comfort grub lately - with Tuscan spicy sausages, shiitake and saffron risotto and amaretto flambéed mixed seafood - and not enough light and healthy summer food. So when the pangs of desire for a juicy sirloin steak hit me yesterday, after many hours researching Australian cooking techniques for my gastronomy project before my return to college this morning, I thought I'd try something very quick but a bit different. No chunky-cut chips, no wilted spinach and definitely no greasy fried eggs.
I started by seasoning the steak generously with finger-crushed sea salt and fresh ground black pepper and searing both sides in a little oil in a very hot pan.
Meanwhile I'd pre-heated the oven to gas mark 9 (240ºC).
I transferred the steak to a casserole dish, took a bunch of washed Pomodoro vine tomatoes from the fridge, and placed them on top.
I squeezed a little lime juice onto the steak, added salt and black pepper seasoning and popped the dish into the oven for just 5 minutes.
Finally I rested the steak for 5 minutes. This is the most crucial part of the process, allowing the meat fibres to relax and preventing outflow of juices onto the plate.
Served with freshly-bought potato salad (I wish I'd had time to make up my own - I'll definitely post a video showing to how make your own mayonnaise soon) and a little sun blush tomato.
A simple winter meal, but one to remind you of the salad days of summer.