Farm to Foodhall recipe
Michael Caines Sirloin Steak With Chimichurri
Give steak and chips a serious upgrade in this chef-approved version by Michael Caines, as seen on Cooking with the Stars. Tender sirloin steaks are served with best-in-season new potatoes, sticky roasted cherry tomatoes and asparagus, finished with a zingy, herby chimichurri sauce.
Ingredients:
- 300g M&S miniature new potatoes
- 1 garlic bulb, halved through the middle
- 2 fresh thyme sprigs
- 1 bay leaf
- 2 tbsp olive oil
- 2 sprigs rosemary, 1 with leaves stripped, 1 finely chopped
- 1 tbsp unsalted butter, softened
For the roasted rosemary potatoes
- 60g pack M&S cherry tomatoes on the vine
- 1 tbsp vegetable oil
- 2 tbsp balsamic vinegar
For the cherry tomatoes
- 2 M&S Select Farms British sirloin steaks
- 1 tbsp olive oil
- 150g unsalted butter
- 2 fresh rosemary sprigs
For the steak
- 2 bunches (180g each) M&S Select Farms asparagus spears
- 60g M&S wild rocket
- 1 lemon, juiced and zested
- 1 jar (180g) M&S chimichurri, to serve
For the Grilled Asparagus
Method
- Place the potatoes into a saucepan with one of the garlic halves, the thyme, and the bay leaf. Cover with cold water then add a generous amount of salt.
- Bring to the boil and then simmer vigorously for 10 minutes. Strain and leave to steam dry for 2 minutes. Preheat the oven to 180°C fan.
- Transfer the potatoes to a roasting tray with the oil, remaining garlic (separating the cloves) and the rosemary sprig. Bake for 20 minutes, until tender and golden, tossing through the chopped rosemary and butter for the last 5 minutes.
- Snip the tomatoes off the vine, keeping their stalks on.
- Heat the oil for the tomatoes in an oven-proof frying pan over a high heat. Add the tomatoes and season well. Cook for 2-3 minutes, until starting to blister. Put the pan of tomatoes into the oven alongside the potatoes and cook for 5 minutes. Remove from the oven and add the balsamic vinegar to the pan of tomatoes to deglaze.
- Meanwhile, season the steak well with salt and pepper.
- Add the oil to a large frying pan and place over a medium-high heat. Place the steak into the pan and cook for 1 minute, then turn over and repeat on the other side.
- Add the butter and heat until foaming before adding the rosemary. Continue to cook, turning from time to time until medium-rare, about 3-4 minutes, or to your liking.
- Remove and place on a cooling rack and baste with the juices from the pan. Leave to rest for 10 minutes, covered with foil, while you make the asparagus.
- Trim the asparagus by bending at the woody part until it snaps. Discard the woody ends.
- Add the asparagus to the steak pan over a medium-high heat and season well. Cook for 2 minutes, turning once, then place a lid on top. Reduce the heat and cook for 2 minutes or until just tender.
- Reheat the steak in the oven for 5 minutes if needed, then carve thinly and place onto plates, drizzling over the chimichurri.
- Remove the lid from the asparagus and season with the lemon juice. Serve on a platter with the rocket and lemon zest, and potatoes and tomatoes on the side.
