POPE'S EYE STEAK

The pope’s eye is touted as one of the butcher’s favourite cuts. This possibly explains why you rarely see it in meat counters - because butchers tend to save it for themselves.

This small, well marbled piece of meat sits in the aitch bone making up part of the pelvis. It has loads of flavour and is beautifully tender.

The key for a perfect result is to cook it quickly over a very high heat and a give good rest.  A great buy for a meal for two.

serves 4

300-350g pope’s eye

sea salt

freshly ground 

olive oil

Remove meat from refrigerator at least 30 minutes to come to room temperature.  Pat dry with paper towel.

Heat a heavy based frypan, cast iron grill plate or barbecue grill over a high heat.  Lightly rub steaks with oil and season with salt and pepper. Cook steak 2 minutes each side for medium-rare, or 3 minutes on first side then 2 minutes on other side for medium (see photos).  Rest meat for 5 to 10 minutes.  Sprinkle with extra sea salt. Cut across the grain into 1 cm wide slices, to serve.

Serve with spring salsa verde.

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Mark Brancatisano