15 Second Steak
PREP TIME 5 minutes
COOK TIME 10 minutes
2 tbsp Pukara olive oil
1 pinch Tasman sea salt
25g Ashgrove butter
1 shallot, finely diced
1 ½ gem lettuce, chopped
1 cup chicken veloute
2 sprigs micro parsley, finely chopped
Oil and season steak before placing it into a hot pan and turning over every 15 seconds for approx 4 minutes.
After approx 4 minutes, remove steak from pan and sit aside to rest for approx 2 minutes.
Add butter, shallot and lettuce into pan and cook for a few minutes until charred.
Once lettuce and shallot is charred add them to a bowl with veloute and parsley and mix together well before plating up with steak.