In this dish we bake the sirloin steak in its own cracklings. We serve it with a fresh potato salad and braised spinach.
Pan frying the sirloin steak
Before you start baking a sirloin steak in the pan, it is important to take the meat out of the fridge an hour in advance.
A classic way of baking a sirloin steak in the pan is to partially cut off the well-known fat part of this steak and cut it into small cubes.
This is fried like cracklings and the sirloin steak is baked in that fat. The cracklings themselves are spooned over the meat with parsley as a crispy garnish.
Always opt for a thicker sirloin steak for at least 2 people, so that you can cook the meat slower, so that it remains juicy.
Bake the sirloin steaks on both sides until golden brown and crispy in the fat from the cracklings. Then add a knob of butter and let it cook on slightly lower heat for another 2 minutes per side, while you continuously spoon the butter over the meat.
Pan fried sirloin steak with a fresh potato salad and braised spinach
Ingredients
- 2 sirloin steaks at least 350 grams or 1 sirloin steak of 700 grams
- 2 pieces shallot chopped
- 600 gram potato salad recipe
- 400 grams spinach leaves washed
- 2 tbsp chopped almonds
- 2 tbsp parsley finely chopped
- splash of sunflower oil
- lump of butter
- pepper freshly ground
- Fleur de sel
Instructions
- Take the sirloin steak out of the fridge about half an hour before cooking. Cut the fat edge off the sirloin steak with a sharp knife and cut it as finely as possible.
- Pat the meat dry and generously sprinkle it all over with freshly ground pepper and fleur de sel.
- Heat a drop of oil in a frying pan and bake the pieces of fat until they start to turn golden brown and crispy. Add the chopped shallot and let it simmer on a low heat until it is nice and glassy. Remove the cracklings with the shallot from the pan and mix them with the finely chopped parsley.
- Preheat the oven to 120 degrees.
- Bake the sirloin steak on both sides until golden brown and crispy in the fat from the cracklings. Add a knob of butter and let it cook on a slightly lower heat for another 2 minutes per side, while you continuously spoon the butter over the meat.
- Remove the meat from the pan, insert a core thermometer and place it on a tray in the preheated oven. Let it cook gently until it has reached a core temperature of 46 °C. If you prefer it medium-rare, continue cooking to a temperature of 52 °C.
- Remove the meat from the oven and let rest for 5 minutes under a sheet of aluminum foil.
- Drain the fat from the pan in which the sirloin steaks were fried and add the spinach with the almonds. Braise it briefly until the spinach starts to wilt, after which you immediately put it onto a sieve.
- Cut the sirloin steaks into nice slices and generously spoon the fried cracklings over them. Serve with potato salad and braised spinach.
