Ingredients:
- 1 halal Sirloin steak (approximately 250g, give or take)
- 1 tablespoon olive oil (for that lovely sizzle)
- Salt, to your taste
- Freshly ground black pepper, because we’re all about those little luxuries
- 2 cloves of garlic, just to keep it interesting
- A few sprigs of rosemary or thyme (whichever tickles your fancy)
- A pat of butter (for a bit of indulgence)
Instructions:
- Preparation is Key: Allow your Sirloin steak to sit at room temperature for about 20 minutes before cooking. It’s all about getting to know each other.
- Seasoning: Season the steak generously with salt and pepper. It’s not just about adding flavour; it’s about making a statement.
- Pan Time: Heat olive oil in a pan over medium-high heat. You want it hot enough to sizzle but not so hot it sends signals of distress.
- The Main Event: Place your steak in the pan, adding the garlic and herbs around it for moral support. For a medium-rare finish, aim for 3-4 minutes on each side. Adjust according to your preference, of course. This is about your dining pleasure, after all.
- Butter Baste: Introduce the butter to the pan towards the end of cooking. Spoon the melted butter, garlic, and herbs over the steak, coating it in a layer of sheer joy.
- Resting: Let the steak rest for about 5 minutes post-cook. It’s about absorbing all those flavours and juices, much like a good book on a rainy day.
- Presentation: Serve your Sirloin with the garnishes and perhaps a side that sings to your soul.
Now, for the nutritional symphony accompanying this visual masterpiece:
- Calories: Around 500 kcal, give or take. Sirloin’s leaner than Ribeye, but still knows how to party.
- Protein: A robust 50g, making it a champion meal for muscle maintenance and growth.
- Fat: Approximately 30g, a touch lighter on the lips compared to its Rib eye cousin.
- Carbohydrates: Practically non-existent here. The steak is the star, and it’s not sharing the stage.