Char grilled steak with Parmigiano Reggiano basil mayonnaise
4 sirloin steaks
Rocket, to serve
40 g shaved Parmigiano Reggiano, to serve
2 egg yolks
Juice of one lemon
50 g grated Parmigiano Reggiano
1 tbsp Dijon mustard
1 small clove of garlic, crushed
1 handful basil, finely chopped
300 ml vegetable oil
120 ml extra virgin olive oil
Place egg yolks, lemon juice, Parmigiano Reggiano, mustard, garlic, basil and a pinch of black pepper in a bowl and whisk until smooth. Mix together the two oils and slowly drip into the egg emulsion, whisking all the time until a smooth and thick consistency is achieved. Refrigerate until ready to use.
Heat a griddle until smoking hot and cook the steaks to your liking. Serve with plenty of Parmigiano Reggiano basil mayonnaise.