Steak with Pecorino and Rocket

Give juicy steak a kick by coating in beef stock and olive oil seasoning.

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves2
  • DifficultyEasy
2 x 225g sirloin beef steaks
1 Knorr Beef Stock Cube
1 tsp olive oil
2 x 225g sirloin beef steaks

For the garnish

2 handfuls of fresh rocket
Fresh chives
50g Pecorino or Parmesan cheese
Olive oil
Balsamic vinegar

Heat a large, thick-bottomed frying pan on the stove. It must be very hot, so the surface of the meat caramelises.

Crush the Knorr Beef Stock Cube, mixing it into a paste with the olive oil. Season the steaks with the paste, spreading it evenly over both sides of the meat.

Put the steaks into the pan and fry for about 2-21/2 minutes on each side. This cooks your steaks medium to medium-rare. (For medium-rare, watch the surface of the steak after turning. When the blood breaks the surface of the steak, it’s cooked.)

Take the steaks out of the pan and arrange them on a plate. On top of each steak, put a handful of rocket and sprinkle on the tips of a few chives.

Take some shavings from your block of Pecorino (you can use a vegetable peeler for this) and sprinkle them on top of the rocket.

Drizzle with olive oil and balsamic vinegar to taste – as much or as little as you like. Your steaks are ready to serve.

Recipe courtesy of Knorr

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