This classic show stopping dish is rich in flavour, the centre piece being the sirloin steak. In this video, Gordon shows how to roll out, season and cook your steak to perfection
Sirloin steak is a tender steak with a deep, rich flavour. You want to buy a steak that has been aged for at least 21 days. Dry ageing the beef allows for the natural beef flavours to develop and the meat becomes more tender.
Before you start cooking, get your steak up to room temperature. So take it out of the fridge 15 minutes before cooking.
The secret to a successful steak Diane is thinning out your meat.
Take a rolling pin and roll each steak out.
You want to roll the rolling pin backwards and forwards in a repetitive motion, using some force. The steak should expand in size as it gets flatter.
It is important that you roll the steaks out to the same size so that they cook evenly.
Now season generously, on both sides.
In a hot frying pan add groundnut oil.
Wait for the pan to get hot. Do not put your steak in the pan until it's really hot. You want to sear the meat not boil it.
As you will be cooking the steaks later in the sauce, you now just want to sauté them. Ideally you want to get nice crispy brown colour on the outside of the steak, caramelising the fat of the beef and sealing in the juices.
Once the steaks have been sautéed, remove from the pan and leave to rest in a warm place, ready to go back in your sauce.
More from Cookalong Live
Get the Cookalong ingredients
Put yourself on the Cookalong map
We've got the best of Gordon's recipes from The F Word and Cookalong, plus many more!
Get step-by-step cooking videos for the Cookalong, made by the man himself
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments