Jamie Oliver’s 5-Ingredient Italian Seared Beef

Italian Seared Beef
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Italian seared beef on plate
Credit: David Loftus

What is it about steak that instantly transforms a mediocre day into a special one? It’s the star of Friday night date nights and Valentine’s Day dinners. It’s romantic, but it also doesn’t need to be fussy. Instead of going all out with mashed potatoes and creamed spinach, keep your steak dinner simple with this five-ingredient Italian seared beef recipe from Jamie Oliver. It’s the kind of recipe you don’t need an occasion for to enjoy — something you’ll want to make on a random Wednesday night just because you can.

Jamie Oliver’s 5-Ingredients: Quick & Easy Foods is is Kitchn’s May pick for our Cookbook Club. See how you can participate here.

Italian Seared Beef

Serves 2

Nutritional Info


  • 1 tablespoon

    pine nuts

  • 8 ounces

    sirloin steak

  • 2 heaping teaspoons

    green pesto

  • 1 1/2 ounces


  • 1/2 ounce

    Parmesan cheese


  1. Put a large non-stick frying pan on a high heat, toasting the pine nuts as it heats up, tossing regularly and removing when golden. Cut the fat off the sirloin, finely chop the fat, and place in the pan to render and crisp up while you cut the sinew off the sirloin, then season it with sea salt and black pepper. Place between two sheets of parchment paper and bash to 1/2 inch thick with a rolling pin, also tenderizing the meat. Scoop out and reserve the crispy bits of fat, then sear the steak in the hot pan for 1 minute on each side, until golden but still blushing in the middle. Remove to a board.

  2. Spread the pesto over a serving platter. Thinly slice the steak at an angle, then plate up. Pile the arugula on top, then scatter over the pine nuts and reserved crispy fat, if you like. Mix the steak resting juices with 1 tablespoon of extra virgin olive oil and drizzle over. Shave over the Parmesan, tossing before serving.

Recipe Notes

Excerpted 5 INGREDIENTS: Quick and Easy Food by Jamie Oliver. Copyright © 2017 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus.