serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Acid
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 400 g thick good-quality scotch fillet steak (around 5 cm thick)
- salt and black pepper, to season
- 1 tsp vegetable oil
- 2 garlic cloves, peeled
- ½ bunch curly parsley
- 1 tbsp very good quality apple cider vinegar (or any other very good quality vinegar)
- pinch of sugar
- 60 ml (¼ cup) extra-virgin olive oil
Resting time: 10 minutes
Instructions
- Season the steak very well with salt and pepper. Heat a heavy-based frying pan over high heat and when hot, add the oil. Fry the steak on both sides until cooked to your liking, then rest very well.
- Meanwhile, roughly chop the garlic and crush with a good pinch of salt to a coarse paste. Finely shred the parsley and transfer to a bowl with the garlic, vinegar, sugar and olive oil and stir to combine well. Stand for at least 10 minutes.
- After resting, flash the steak back in the pan for about 20 seconds on each side. Slice and transfer to a warm serving plate. Spoon over the persillade and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Acid
