3 x porterhouse from my local butcher.
Season and bag with rosemary.
Sous vide at 53c (127f) for 4 hours.
Remove from the bag, pat dry.
Obliterate in a pan for 1 min either side.
I slightly overdid one side this time. I had some left over bacon grease for extra crust flavour.
The salad part:
Put pitta bread in the oven, fairly low, until crispy (but not burned).
Make a ‘dry’ pesto with basil, walnuts, pine nuts, parmesan and olive oil. I use a food processor, but you can also mortar and pestle it if you’re more traditional.
Reserve some basil leaves for the salad too. Arrange some cos leaves, basil leaves, radicchio, and shards of crispy on a plate. Spoon over some basil and olive oil.
Lay over your sliced steak. Spoon over some pesto on the steak. Shave some parmesan over the whole thing.
It’s a mega salad – my favourite way to eat steak!
This one looks a bit of a mess…
by flibberjibber