Succulent Steak with Wild Rocket Salad

This recipe is ridiculously simple. When using a delicious, tender grass-fed steak I don’t see the need to overcomplicate the dish by incorporating numerous other ingredients. Pairing it with a wild rocket salad, dressed in apple cider vinegar, adds a tang which complements the steak without overpowering it. Try it once and I guarantee it will become a favourite!


Approximate nutrition (excluding steak as values will vary depending on the cut and size of steak): 329kcal / 34.7g fat / 11.2 g saturated fat / 1.7g total carbohydrates / 1.2g fibre / 0.5g net carbohydrates / 2.4g protein.


  • 1 grass-fed steak of choice (I used a bavette/flank)
  • 2 tablespoons grass-fed ghee / butter
  • Fresh thyme
  • 1 bag of organic, wild rocket
  • 2 tablespoons raw, unpasteurised apple cider vinegar
  • 1½ tablespoons extra-virgin olive oil
  • Pinch of sea salt


  1. If time allows, rub fresh thyme leaves onto both sides of the steak and set aside for about 20 minutes.
  2. In a bowl, mash the ghee, fresh thyme leaves, and a pinch of sea salt. Melt the flavoured ghee in a frying pan over a medium heat.
  3. Place the steak into the pan and cover. After approximately three minutes, flip the steak and continue cooking. The total cooking time depends on the thickness of the steak. For a steak of similar thickness to the one pictured, I find that somewhere between 6-8 minutes over a medium heat is ideal for a rare finish.
  4. Whilst the steak is cooking, dress the salad with apple cider vinegar, olive oil, and fresh thyme. Place on a plate, ready for serving.
  5. Once cooked, transfer the steak to a board and allow to rest for a minute or so.
  6. Slice the steak, against the grain, into strips and place onto the bed of rocket. Drizzle some juices from the frying pan over the steak.




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