Serves: 2
Ingredients:
2 thick-cut sirloin steaks (about 220g each)
60g Camembert, sliced
30ml (2 tbsp) olive oil, plus extra for rubbing steaks
15ml (1 tbsp) fresh thyme leaves
Salt and freshly ground black pepper
Method:
1. Cut a horizontal slice into each steak to make a pocket and stuff with sliced camembert. Secure the opening with cocktail sticks.
2. Rub steaks with oil and dry-fry in a very hot griddle pan for 8-10 minutes (for medium-rare), turning once. Remove and rest for 3-5 minute.
3. Remove the cocktail sticks. Mix the oil and thyme and drizzle over the steaks. Season and serve with char-grilled asparagus and flash-fried pak choi.
