Sirloin Steak with Carrot and Beet Salad

Sirloin steak: Let the meat rest until it's at room temperature. Season all sides with salt and pepper. Preheat the oven to 350°. Put a pan on medium high heat. Add some vegetable oil and wait until the oil starts to ripple. Carefully place the steak in the pan. Cook each side for 2 -3 minutes. Add a nub of butter and let it melt under the meat. Put the pan in the oven for 5 - 7 minutes (for medium rare). Take out, baste with butter. Let the steak rest for 5 to 10 minutes.

Beet and carrot salad: grate 1 beat and 2 carrots. Finely chop some parsley. For the dressing mix olive oil, rice vinegar, tiny bit of ginger, salt and pepper.

Once the meat has rested, cut into slices. I also garnished the plate with a carrot, sliced into halves and sauteed in the same pan as the meat.