England / Main dishes

Steak with rocket and Parmesan

Name: Steak with rocket and Parmesan
Prep time: 15 min
Cook time: 10 min
Yield: 4 portions
Cuisine: England
Ingredients: 2 sirloin steaks, 400–500 g each; 120 g olive oil for dressing, plus pan oil; As needed: salt and black pepper; 3 garlic cloves; 5 sprigs rosemary (source allows 4–6); 2 strips lemon zest; 50 g lemon juice; 60 g rocket; 40 g Parmesan shavings

A home adaptation of Heston Blumenthal’s published steak with rocket and parmesan.

Prep15 min

Cook10 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

From the published recipe collection

Heston Blumenthal

This is Private Kitchen’s concise home adaptation, not the chef’s original text. Read the source for the complete published method and context.

Read the published recipe

Three-star restaurant connection: The Fat Duck, Bray · MICHELIN Guide . Restaurant recognition does not certify this recipe. No affiliation or endorsement.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat a heavy pan with a thin film of oil. Salt steaks and sear, turning every 15–20 seconds. Continue to a safe doneness; rest at least three minutes.
Discard most pan oil and let pan cool slightly. Add dressing oil, crushed garlic, rosemary and zest; infuse five minutes.
Mix lemon juice into warm oil, strain, and add resting juices.
Slice beef thinly. Spoon over half the dressing; toss rocket with the rest. Finish with Parmesan and seasoning.

A little kitchen note

Private Kitchen home adaptation of the linked published recipe; not kitchen-tested or endorsed by the chef. Safety adaptation: whole beef steaks should reach 63°C followed by a three-minute rest; source searing time depends on thickness.

Allergen notes

Check every ingredient label; recipe may contain milk, egg, wheat, mustard or nuts.. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 806 kcal
Protein: 47.2 g
Carbs: 3.5 g
Fat: 66.9 g
Fibre: 0.8 g
Total sugar: 0.6 g
Sodium: 292 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Excludes unmeasured: salt and black pepper. Actual calories, fat and sodium may be higher.

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