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DRY AGED SIRLOIN STEAK WITH CHIMICHURRI SAUCE



FOR THE DRY-AGED SIRLOIN STEAK

  • 2x200g Dry aged sirloin steaks

  • 2 tbsp olive oil

  • Maldon salt

  • Black pepper


FOR THE CHIMICHURRI SAUCE

  • 1 fresh red chilli, finely chopped

  • 1 garlic clove, minced

  • 50ml balsamic vinegar

  • Pinch Maldon salt

  • 2 springs spring onion, finely chopped

  • Bunch coriander, finely chopped

  • Bunch parsley, finely chopped

  • 2 tbsp oregano, finely chopped

  • 100ml extra virgin olive oil


FOR THE POSH CHEESY MASH


  • 1kg Potatoes

  • 2 cloves garlic

  • 150g butter, maybe more

  • 1 tbsp Dijon mustard

  • 6 tbsp milk

  • 600g semi-hard cheese

 

INSTRUCTIONS

  1. FOR THE POSH CHEESY MASH: Peel, rinse and cut potatoes into slightly smaller pieces. Peel garlic. Cook potatoes and garlic in salted boiling water, about 25 minutes. Drain. With a potato masher, mash potatoes with butter, milk and dijon mustard until smooth. Grate cheese into potatoes. Over low heat, cook potatoes, stirring with a wooden spoon, until cheese melts.

  2. STEAK: Put a griddle pan on the heat, season the steak with oil, salt and pepper. Once the pan is hot, cook the steak for a few minutes on each side, longer if you prefer your steak more well done (cooking time depends on the thickness of your steak). Once cooked to your liking, take the steak out of the pan and leave it to rest on a warm dish.

  3. CHIMICHURRI: Add all ingredients to a small bowl and mix well. Leave for a couple of minutes for the flavours to develop.

  4. PLATE UP: once the steak been rested, spoon mash onto a plate, slice the steak into thin strip, place on top of the mash and spoon over the chimichurri sauce, bon Appetit.

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