Sweet and crunchy, these flash fried steaks make for a perfect midweek dinner. Great with a glass of wine and some candles.
- olive oil
- 2 tbsp sherry vinegar
- 1 small shallot , thinly sliced
- 150g winter greens
- 20g pine nuts
- 30g raisins
- 2 large or 4 small lamb leg steaks, about 380g in total
To make a shallot dressing, whisk 1 tbsp of the oil with 1 tbsp of the vinegar, add the shallot and season.
Blanch the greens in boiling water for 3 minutes and then drain and refresh under cold water. Heat 2 tbsp of oil in a wide pan and lightly toast the pine nuts. Add the raisins, the greens, the remaining vinegar, season and toss. Take off the heat and keep warm.
Rub the steaks with another tsp oil and season well. Fry or grill for 3-4 minutes on each side until cooked to your liking. Serve with the greens and the shallot dressing.
Recommended wine: The Kumkani Shiraz will spice up the meal even more.