Ingredients (4 people)
500g / 18oz beef sirloin
500g / 18oz coarse salt
1 tub saffron salt Safrante
2 egg whites
Preparation
– Prepare a paste with half a kilo of coarse salt, a tub of saffron salt Safrante and 2 egg whites.
– Place a layer of the paste on a oven tray, put the sirloin on the top and cover with the remaining paste.
– Insert the tray into the preheated oven 220° C / 430° F enough time for the paste to get hard and golden.
– Break the crust along the sides and remove the layer trying not to get broken, remove excess of salt and cut steaks to taste.