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Pocketmags Digital Magazines
Pocketmags Digital Magazines

Dine like a king, look like a god

Go big on flavour while trimming your waistline with these delicious fat-burning dinners from Michelin-starred chef Adam Gray

Garlic and herb crusted sirloin steaks


4 x 200g sirloin steaks

100g parmesan, finely grated

½ a loaf of sliced white bread, crusts removed

Parsley, finely chopped

Tarragon, finely chopped

Chervil, finely chopped

1 garlic clove, peeled and crushed

100ml rapeseed oil


Freshly ground pepper


• Place the bread in a food processor and blend into crumbs.

Add the chopped herbs and the crushed garlic.

• Slowly add the grated parmesan.

• Place in a sealed container until needed. The herb crust can be made up to 48 hours in advance.

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