Farm to Foodhall recipe
Mark Moriarty’s Roasted striploin with chimichurri and hassleback potatoes
No one will be able to get enough of this dish. Mark Moriarty has paired seriously succulent 100% traceable M&S Irish striploin steak with hassleback potatoes and a chimichurri
Ingredients:
- 4 M&S Irish striploin steaks
- 8 large rooster potatos
- 3 tbsp butter
- 1 pack Cook with M&S thyme
- 1 wedge parmesan cheese
- 1 green chilli, stalk removed
- 1 bunch flat leaf parsley
- 1 bunch coriander
- 100ml olive oil
- 1 clove garlic, peeled
- 1 jar capers, drained
- 1 lime
Method
- Start with the hassleback potatoes, these are gratin style. Preheat your oven to 200c.
- Using a mandolin or a knife, slice the potatoes as thinly as possible into a large bowl, you can leave the skin on. Melt the butter and add this into the bowl along with plenty of salt, thyme leaves and the grated parmesan cheese wedge.
- Mix together until the potatoes are nicely coated and then begin layering them up in a small oven proof dish. They should stack nicely alongside each other and create that hassleback finish on top.You can do them in lines, or in a fan depending on your dish.
- Once layered up, place in the oevn and cook for 40-45mins until soft throughout but crispy on top.
- For the chimichurri, place the chilli, parsley, coriander, garlic clove, olive oil and capers in a bowl. Blend to a smooth paste and finish by seasoning with salt, lime zest and juice. Set aside in the fridge for serving.
- To cook the steak, heat a non stick pan until smoking and add a touch of sunflower oil.
- Season the steaks with salt on both sides and add to the pan. Brown for 1 minute on either side before reducing the heat to medium. Add in a knob of butter and paste lightly for a further 2mins to achieve a medium temperarture. Remove the steaks and rest on a tray for 5mins. While they rest, season them with pepper and a touch more salt.
- Serve the steaks on a plate with a spoonful of chimichurri. Remove the hassleback potatoes from the oven and serve alongside with a green salad.
