Lamb steak with greens
4 servings
60 minutes
Lamb steak with herbs is a refined dish of Italian cuisine that combines the tenderness of lamb with the aromatic freshness of parsley and garlic. Inspired by traditional Italian meat cooking methods, this dish is enriched with modern techniques like sous-vide, which helps retain juiciness and reveal all flavor nuances. The steak has a rich taste with a slight spiciness from black pepper and garlic, while the browned crust adds extra textural depth. It pairs perfectly with grilled vegetables or a fresh salad and makes a worthy complement to a glass of red wine. This dish is a celebration of simplicity and elegance that highlights the natural flavors of the ingredients and offers true gastronomic pleasure.
1
Chop the parsley finely.
- Parsley: 1 bunch
2
Chop the garlic finely.
- Garlic: 1 clove
3
Mix ground beef with chopped parsley and dill, add salt, pepper, egg white, and oil.
- Minced lamb: 800 g
- Parsley: 1 bunch
- Ground black pepper: to taste
- Salt: to taste
- Egg white: 1 piece
- Olive oil: 10 ml
4
Mix the entire mixture well by hand.
5
Shape the beefsteaks, pressing them tightly with your hands for density.
6
Pack in a bag using a vacuum sealer (zip lock bags can be used).
7
Place in a sous-vide or multicooker for 60 minutes at a temperature of 64–68 degrees, depending on the desired doneness.
8
If desired, the beefsteaks can be flamed with an open flame, for example from a gas cylinder, or fried to achieve a golden crust.