Seared Steak and Rocket Salad with Parmesan
Thin slices of seared steak over peppery rocket, shaved parmesan and toasted ciabatta, all brought together with a balsamic vinaigrette. A fast, high-protein dinner that comes together in one pan.
- Total
- 20 min
- Prep 8 · Cook 9 · Rest 3
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Resting meat
- Savory
- Quick
- Stovetop
- Oven
Instructions
-
Pat the steak dry with paper towel and season both sides with the salt and black pepper. Let it sit at room temperature while you prepare the rest.
~3 min
Salting ahead draws moisture to the surface and seasons the meat deeply; letting it sit takes the chill off so it cooks evenly.
-
While step 1 waits
While the steak rests, tear the ciabatta into 2 cm pieces and shave the parmesan into thin strips with a vegetable peeler. Whisk the balsamic and 1 tbsp of the olive oil in a small bowl to make the vinaigrette.
~5 min
Whisking balsamic and oil disperses oil into tiny droplets, creating a temporary emulsion that coats the leaves evenly.
-
Heat the remaining 1 tbsp olive oil in a large frying pan over high heat until it shimmers. Add the ciabatta pieces and toast for 3 to 4 minutes, tossing, until golden and crisp on the edges. Transfer to a plate.
~4 min
Toasting the bread in oil drives off moisture and browns the surface, turning it crisp so it stays crunchy under the dressing.
-
Lay the steak in the hot pan and sear for 2 to 3 minutes per side for medium-rare, until a deep brown crust forms and the centre reaches 63°C. Transfer to a board and rest for 3 minutes.
~9 min
A very hot pan sears the surface fast, triggering Maillard browning for deep flavor while the centre stays juicy.
Get the pan properly hot before the steak goes in. A steak that sizzles on contact browns instead of steaming, and that crust is where most of the flavour comes from.
Searing Get the pan properly hot and don't move the steak; a deep brown crust forms when the surface is dry and the pan sizzles on contact. Crowding or flipping too often steams the meat instead.
Resting meat Let the steak rest 3 minutes before slicing so juices redistribute; cutting too early lets them run out and leaves the meat dry.
-
While step 4 rests
While the steak rests, pile the rocket on two plates, scatter over the toasted ciabatta and shaved parmesan, and drizzle with the balsamic vinaigrette.
~2 min
-
Slice the rested steak thinly against the grain and lay it over the salads. Spoon any resting juices from the board over the top and serve straight away.
~2 min
Resting lets the contracted muscle fibres relax so juices redistribute instead of running out, and slicing against the grain shortens fibres for tenderness.
Slice the steak against the grain: look at the direction of the muscle fibres and cut across them, which shortens them and keeps each bite tender.
Resting meat Let the steak rest 3 minutes before slicing so juices redistribute; cutting too early lets them run out and leaves the meat dry.