Grilled Sirloin with Garden Peas
Three rules. Take the steak out of the fridge twenty minutes before it cooks, use a pan hot enough to sear on contact, and rest it for five minutes afterwards. The resting is not optional: it is what keeps the juices in the meat instead of on the board.
Ingredients
- 2 - Sirloin Steak , at room temperature
- 200 g - Garden Peas
- 1 tsp - English Mustard , To serve
- 1 - Salt and Pepper , To taste
Cooking Method
- Take the steaks out of the fridge 20 minutes before cooking.
- Pat them dry with kitchen paper and season both sides with salt and pepper.
- Heat a heavy pan, dry and with no oil, until it is very hot.
- Cook the steaks for 2 to 3 minutes each side for medium rare, pressing them down so the whole surface meets the pan. Stand them on the fat edge for a minute to render it.
- Lift onto a warm plate and rest for 5 minutes. This part matters.
- Boil the peas for 3 minutes while the steak rests. Serve with a spoon of English mustard on the side.
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