Name: Sirloin steak with chimichurri and potato wedges
Total time: 3000 s
Yield: 4
Ingredients: 2 pack sirloin steak; 4 potato; 2 shallot; 4 sprig fresh oregano; 6 tablespoon flat leaf parsley; 6 tablespoon coriander; 2 teaspoon Dijon mustard; 2 red chilli; 10 tablespoon extra virgin olive oil; 4 tablespoon red wine vinegar

Step 1

Take the steaks (2 packs) out of the fridge 30 minutes before cooking. Drizzle the steaks with 2 tbsp olive oil and season both sides with salt and pepper. Preheat the oven to 220°C/200°C fan.

Step 2

Place the wedges (4) into a medium saucepan, cover with water and season with salt. Place over a medium-high heat and bring up to a simmer. Cook for around 5 minutes or until the wedges are just tender, then drain through a colander.

Step 3

Pour 2 tbsp olive oil into an ovenproof tray and place into the oven for 5 minutes to heat up. When hot, add the wedges onto the tray in a single layer and cook for 20 minutes. Remove from the oven, turn each wedge over, then return to the oven for another 15 minutes, or until golden and crispy.

Step 4

Meanwhile, place shallots (2) , fresh oregano (4 sprigs) , flat leaf parsley (15 g) , coriander (6 g) , Dijon mustard (10 g) , red chilli (2) , extra virgin olive oil (150 mL) and red wine vinegar (60 mL) for the chimichurri into a mixing bowl. Mix everything well and add some salt and pepper to taste.

Step 5

Heat a griddle pan over a high heat. When the pan is smoking hot, place the steaks fat-side-down onto the griddle and cook for around 1 minute, or until the fat begins to render and turn crispy. Next, lay the steaks flat on the griddle and cook for 2-3 minutes on each side, depending on the thickness. If you would like a medium-rare steak, it should still be quite springy to the touch.

Step 6

Remove the steaks from the griddle pan and set aside on a plate for a few minutes. Thickly slice the steaks, then place onto serving plates along with the wedges. Spoon the chimichurri over the steaks to serve.

Sirloin steak with chimichurri and potato wedges

RECIPE

Ingredients

Method

Watch Full Video

Rate this recipe

Tags

More from Tom Kerridge

Never-soggy sprouts

The perfect turkey sandwich

Juiciest whole BBQ-roasted chicken

Luxury fruit loaf eggy bread with spiced fruit compote

Tom Kerridge’s Thai green salmon noodle bowl

Hearty one-pot sausage and bean stew

Aged basmati chicken pilaf

Teriyaki chicken drumsticks with egg-fried rice

Pumpkin soup with sage and hazelnut butter

Crispy bacon potato cakes with perfect poached eggs

Valentine's surf and turf

Summer tomato and sourdough salad

Creamy one-pot chicken

One-pan bacon, tomato and broccoli pasta

Aubergine and red pepper pasta bake

Tom Kerridge's foolproof turkey gravy