This healthy steak and salad recipe is quick to make and great for a post-workout protein booster. Watch chef Phil Conway explain the best way to prepare, cook, and present a steak.

 
Preparation:

Prior to cooking, let your steak rest at room temp for 20/30 minutes. Season heavily with salt prior to cooking.

Bring a pan to a medium heat, with a splash of olive oil to a medium high heat. Render the fat side of the steak until it has completely caramelised.

Then cook your steak on one side, until it as about one third cooked (You will see the grey line on the side of the steak rise) Add your butter and garlic to the pan and butter baste the steak until cooked to desired temp.
Set aside to rest.

Discard the garlic from the pan and return to the heat. Deglaze with the Red Wine & allow it to reduce by half. Add the beef stock and reduce to a sauce consistency.

Prep and dress the salad & serve.

Ingredients:
– 1 x Sirloin steak (Or cut of your choice) ,
– 1 Head of Lettuce,
– 1 Punnet Cherry tomatoes
– 1 Shallot
– 1 Bottle Salad Dressing of your choice
– 2 Cloves Garlic
– 2 Tablespoons of Butter,
– 100ml Red Wine & 100ml Beef Stock
– Salt #chef