ー Ingredients ー
Beef sirloin (4cm thick, approx. 600g)
(A) Onion (cut in half horizontally)
(A) Garlic (crushed)
(A) Thyme (several sprigs tied with kitchen twine)
Cherry tomatoes
Extra virgin olive oil, balsamic vinegar, black pepper, flake salt (Maldon)
ー Instructions ー
① Remove beef sirloin from the refrigerator 2-3 hours before cooking and bring to room temperature. Season with 1% salt and a generous amount of freshly ground black pepper.
② Place the meat in a pan over low heat, add (A), cover, and cook. Flip after about 8 minutes and cook the other side for the same amount of time (without a lid this time). Flip again, turn off the heat, and let rest for about the same amount of time it was cooked.
※1) When resting, place a meat fork or similar between the pan and the meat to prevent direct heat from the pan. Do not cover with aluminum foil or a lid. Place (A) on top of the meat to infuse its aroma until the end.
※2) The internal temperature at the end of cooking should be about 55°C; it will be perfect to eat when it reaches 60°C after resting.
③ Coat the entire inside of the plate with extra virgin olive oil, then with balsamic vinegar. Arrange cherry tomatoes sliced into 3mm thick rounds, then place the cut meat on top. Sprinkle with flake salt and coarsely ground black pepper.
