Taken from The Paleo Diet by Daniel Green (Kyle Books; £14.99). Photography Clare Winfield.
- 4 tbsp sesame seeds
- 4 x 300g sirloin steaks, trimmed of fat
- Freshly ground black pepper
- 800g broccoli florets
- 4 tbsp chopped garlic
- 2 tbsp toasted pine nuts, plus extra to garnish
- 6-8 fresh basil leaves, torn, plus extra to garnish
- 6 tbsp olive oil, plus extra for frying
Place a single layer of sesame seeds on a large plate and, one at a time, press the steaks down on the sesame seeds to coat them on each side.
Place the broccoli and garlic in a large saucepan of water and cook for 8-10 minutes. Drain, then place in a food processor with pine nuts, basil, olive oil and black pepper and blend to a textured purée.
Heat a drizzle of olive oil in a large, non-stick pan over a medium heat. Sear the steaks for a few minutes on each side. Remove from the heat. If you like your steak rare, take the meat out of the pan straight away. If you prefer your meat a little more done, leave it to rest in the hot pan for a further 5 minutes before serving.
Serve the steaks over a layer of broccoli purée and garnish with a few toasted pine nuts and fresh basil leaves.
Good steak really needs to be cooked rare. Don't be afraid of this - the heat kills any bacteria, so just use the freshest meat you can buy and you are set to go.