Streaky wrapped Sirloin
- 4 sirloin steaks
- 4 rashers streaky bacon
- Sea salt & freshly gound pepper
- Chilli flakes, optional
- 1 tbsp butter
- Olive oil
Remove the sirloin steaks from the packaging and place them on a clean plate a few inches apart from each other. Season the tops of the steaks with sea salt, freshly cracked pepper, and chilli flakes if requried. Flip the steaks over and repeat on the other side.
Spread out the streaky rashers on a raw meat chopping board. Leave space in between each rasher, so you have enough room to wrap the steak.
Place a sirloin steak on its side along the rasher of bacon, rolling it until all edges are surrounded. Secure the loose end of the bacon with a cocktail stick. Repeat this process with each steak.
Preheat the oven to a moderately high temperature of about 220 °C to 240 °C. Place a large oven-safe frying pan on the hob and set the temperature to a medium-high heat.
Add the butter and a drizzle of olive oil to your pan until the bottom is evenly coated.
Lift each bacon-wrapped sirloin steak gently with your tongs by grasping the top and bottom -- the areas that are not wrapped in bacon. Lay each steak flat in the hot pan with a few inches in between to allow for even cooking.
Allow the steaks to sear for about a minute or until there are an even golden brown color. Turn the steaks over to sear the other side.
Now turn the steaks on the edge, and sear the bacon, moving round until all the bacon is seared.
Turn off the hob and remove the pan from the heat. Open the oven door and place the entire pan inside the oven on the middle shelf. Let your steaks finish cooking in the oven for seven to ten minutes to achieve a medium-rare steak, or longer if you prefer a more well-done steak or crispier bacon.