Chef Alejandro’s Grass-Fed Sirloin Steak and Chips
Serves
2
Preparation
15
minutesCooking Time
30-35
hours
“Make sure your pan is properly hot before adding the steaks, then leave them undisturbed to develop a
good crust. And don’t skip the five-minute rest – it keeps all those juices in the meat”
Ingredients
500 g 500 Imperfect potatoes, cut into chips
2 Tbsp 2 Rosto extra virgin olive oil, divided
2 2 Cape Grim grass-fed sirloin steaks, at room temp
100 g 100 Pepe Saya unsalted butter, softened
1 tsp 1 Dijon mustard
2 tsp 2 chives, finely chopped
Method
- Preheat oven to 220°C (200°C fan-forced). Toss potatoes with 1½ tbsp of the oil and season well with salt. Spread in a single layer on a lined baking tray and roast for 25-30 minutes, turning halfway, until golden and crisp.
- Combine the butter, mustard and chives in a small bowl. Mix until well combined and set aside.
- Heat the remaining oil in a large frying pan over high heat. Season steaks with salt and freshly cracked black pepper.
- Cook steaks for 3-4 minutes each side for medium-rare, or until cooked to your liking.
- Transfer to a warm plate and rest for 5 minutes. Serve topped with a spoonful of mustard chive butter alongside the chips.
Notes
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