Ingredients

The following ingredients have 4 Servings
  • 1 tsp lard
  • 140 g steak
  • salt and freshly ground black pepper
  • 1 TB olive oil
  • 1/2 lemon (juice of)
  • 25 g wild rocket (arugula)
  • sea salt flakes
  • 10 g Parmesan shavings

Instruction

  • Heat the lard in a pan. Season the steak with salt and freshly ground black pepper.
  • Once the pan is smoking hot, cook the steak, flipping every 20 seconds (just like Heston taught us).
  • This ensures a good crust (thanks to the Maillard Reaction) on both sides. (I cooked mine for 3.5- 4 minutes and you can see from the main pic how beautifully pink it is on the inside while having a lovely crust on the outside.)
  • Remove the steak from the pan and set aside to rest for at least 5 minutes. The residual heat will continue to raise the internal temperature of the steak.
  • While the steak is resting, immediately squeeze the lemon into the hot pan (catching any pips) and add the tablespoon olive oil. However, do NOT return the pan to the heat - you are just trying to get all the juices. Allow to cool slightly.
  • Drizzle this acidic juice from the pan into a bowl of rocket. Use clean hands to gently toss the rocket until evenly coated. Place onto a serving plate.
  • Once the steak has rested, slice and serve on top of the dressed rocket. Scatter over sea salt flakes, then use a small, sharp knife or vegetable peeler to thinly shave over Parmesan cheese.