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
- If time allows, rub fresh thyme leaves onto both sides of the steak and set aside for about 20 minutes.
- 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.
- 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.
- Whilst the steak is cooking, dress the salad with apple cider vinegar, olive oil, and fresh thyme. Place on a plate, ready for serving.
- Once cooked, transfer the steak to a board and allow to rest for a minute or so.
- 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.