Sirloin Steak with Italian Piccante Gorgonzola recipe
ingredients
4 x 175 g sirloin steak, 2.5 cm thick
125 g Gorgonzola cheese
salt and freshly ground black pepper
1 tbsp oil
for the salad:
1 pack Italian salad
1 tbsp Parmesan cheese, finely grated
125 g Gorgonzola cheese
salt and freshly ground black pepper
1 tbsp oil
for the salad:
1 pack Italian salad
1 tbsp Parmesan cheese, finely grated
method
1. Preheat a heavy based ridged frying pan.
2. Make a slit horizontally in the steaks, but not completely through, making a pocket to hold the filling. Place a quarter of the Gorgonzola cheese into each pocket. Seal the open edges with a cocktail stick, to help prevent the filling from escaping. Season the steaks on both sides.
3. Heat the oil in the frying pan. Cook the steaks over a moderate heat for 2 1/2 minutes each side for rare, 4 minutes each side for medium, and 6-7 minutes each side for well done. Remove and discard the cocktail sticks.
4. Serve the steaks with the salad. Mix the sachet of salad dressing (enclosed in the pack of salad) with the parmesan cheese and drizzle over the salad. Sprinkle over the croutons.
2. Make a slit horizontally in the steaks, but not completely through, making a pocket to hold the filling. Place a quarter of the Gorgonzola cheese into each pocket. Seal the open edges with a cocktail stick, to help prevent the filling from escaping. Season the steaks on both sides.
3. Heat the oil in the frying pan. Cook the steaks over a moderate heat for 2 1/2 minutes each side for rare, 4 minutes each side for medium, and 6-7 minutes each side for well done. Remove and discard the cocktail sticks.
4. Serve the steaks with the salad. Mix the sachet of salad dressing (enclosed in the pack of salad) with the parmesan cheese and drizzle over the salad. Sprinkle over the croutons.
serving amount
serves: 4
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