FarmThru to table: How to make a really REALLY good steak with charred greens

A Really Good Steak with Charred Greens

Want to make a really, really good steak?
It comes down to a hot pan, plenty of salt and the patience to leave it alone.
We’ve used a rump from Rachel’s Farm, served over garlicky silverbeet with a squeeze of lemon.

Here’s how:

Start the greens. Sauté a good amount of garlic in olive oil, then add your silverbeet. Add a splash of boiling water, cover and let it steam.
Season the steak. While the greens are going, season your steak generously with salt.
Cook it. Get your pan nice and hot, then add the steak. Cook a 200g steak for about three minutes each side. Don’t touch it or move it in between, so it gets a really nice char.
Rest and slice. Pull it off, rest it for about six minutes, then slice it up.
Serve. Lay the steak straight over the greens and garlic, then squeeze over the lemon juice. Job done.