SIRLOIN STEAK WITH HONEY VINEGAR CARROTS, MINT AND FETA
The sweetness of young carrots is complemented with the sharp and bright flavours of honey and vinegar, which together form a dressing that makes them sing. The feta – clean, salty and piquant – turns what can be a one-note vegetable into something worth eating. The sirloin steak could also be cooked on the BBQ for that extra-smoky charred flavour.
Ingredients
1 bunch baby carrots (approx. 250 grams), trimmed
25mls white wine vinegar
2 tablespoons liquid honey
2x sirloin steaks, patted dry
1 tablespoon olive oil
120 grams fresh rocket
10 grams fresh mint leaves
200 grams feta, crumbled
20 grams Alexandra’s dukkah
Method
Wipe the carrots and remove their stalks and leaves. Cook for 7-8 mins in a large saucepan of lightly salted boiling water. If the carrots are very slim, check them after 5 mins
Mix the vinegar and honey together in a shallow dish large enough to take the carrots
Remove the carrots from the water and drain. Cut each carrot in half lengthways. Place the carrots in the honey and vinegar dressing, stir to coat and set aside for 10 mins,or for as long as possible
Heat a dry medium-sized frying pan, preferably cast iron, over a medium-high heat
Rub steak all over with 15mls of olive oil and cook, turning every 2 mins until medium rare: about 8-10 mins
Remove from frying pan and transfer steak to a plate to rest.
Once the steak has rested, slice and serve with the carrots and the rocket dressed with a drizzle of olive oil. Scatter the mint, crumbled feta and dukkah over the carrots and enjoy!