Ingredients

• 1 tablespoon pine nuts
• 2x Certified Irish Angus Sirloin steaks
• 2 heaped teaspoons green pesto
• 40 g rocket
• 15 g Parmesan cheese

Method

Put a large non-stick frying pan on a high heat, toasting the pine nuts as it heats up, tossing regularly and removing when golden.

Season the steak with sea salt and black pepper.

Decide how you would like the steak cooked: Rare; Medium Rare; Medium; Well Done. The time will depend on the thickness of steak but a guide is per side to cook for: 2 mins (rare), 3 (medium) or 4-5 (well-done)

Allow to rest for 2-3 minutes before serving

Spread the pesto over a sharing platter. Thinly slice the steak at an angle, then plate up. Pile the rocket on top, then scatter over the pine nuts

Mix the steak resting juices with 1 tablespoon of extra virgin olive oil and drizzle over. Shave over the Parmesan, tossing before serving.