Introduction
This delicious recipe highlights a higher-welfare sirloin steak paired with flavorful smashed sweet potatoes and a vibrant sauce made from fresh ingredients. Perfect for a special occasion or a hearty dinner, this dish is sure to impress.
Detailed Ingredients with measures
1 x 260g higher-welfare sirloin steak
2 cloves of garlic
2 sweet potatoes (250g each)
1 bunch of spring onions
2 fresh red chillies
½ x 460g jar of roasted red peppers
½ a bunch of flat-leaf parsley (15g)
Extra virgin olive oil
Red wine vinegar
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 2
This gourmet meal not only provides a luscious flavor profile but also showcases simple cooking techniques that elevate humble ingredients into a satisfying culinary experience. Enjoy!
Detailed Directions and Instructions
Step 1: Prepare the Steak Fat
Remove and finely dice the fat from the sirloin steak. Place the diced fat into a non-stick frying pan over medium-low heat along with the unpeeled garlic cloves. Turn the garlic every minute until the fat crisps up.
Step 2: Cook the Sweet Potatoes
Peel the sweet potatoes and chop them into 4cm chunks. Cook the chunks in boiling salted water for 10 minutes or until tender. Once cooked, drain the sweet potatoes, smash them, season to taste, and keep them warm.
Step 3: Sauté the Spring Onions and Chillies
Trim the spring onions and halve the fresh red chillies, removing the seeds. In the frying pan with the rendered steak fat, lightly brown the spring onions and chillies on both sides.
Step 4: Prepare the Sauce
Remove 4 cooked spring onions and the crispy fat bits to a dish. Put the remaining spring onions and the browned chillies into a blender. Squeeze in the soft garlic flesh from the cooked cloves, add the drained roasted red peppers, parsley, and ½ tablespoon each of extra virgin olive oil and red wine vinegar. Blitz until smooth and season to taste.
Step 5: Cook the Steak
Increase the heat under the pan to high. Trim off any sinew from the steak, then season it with sea salt and black pepper. Cook the steak to your liking, turning it every minute. Once done, let the steak rest for 1 minute on top of the reserved spring onions. After resting, slice the steak.
Step 6: Assemble and Serve
Spoon 2 tablespoons of the prepared sauce onto each plate, reserving the rest for future meals. Place the sliced steak on top, allowing any resting juices to flow over it. Serve with the smashed sweet potatoes, reserved spring onions, and crispy fat bits.
Notes
Steak Cooking Preference
Adjust the cooking time of the steak according to your preference for doneness (rare, medium, well-done).
Sweet Potato Consistency
Ensure that the sweet potatoes are adequately smashed for a creamy texture; you can use a fork or a potato masher to achieve this.
Storing Leftover Sauce
Store any leftover sauce in an airtight container in the refrigerator for up to one week; it can be used in other recipes or as a dressing.
Personal Spiciness Level
Adjust the amount of red chillies according to your preferred level of spiciness in the dish.
Cook techniques
Rendering Fat
Render the fat from the sirloin steak by placing it in a non-stick frying pan over medium-low heat. Cook it with unpeeled garlic cloves, turning them regularly until the fat becomes crispy.
Boiling Sweet Potatoes
Peel and chop sweet potatoes into 4cm chunks, then boil them in salted water for about 10 minutes or until tender. Drain and smash them before seasoning and keeping them warm.
Grilling Spring Onions and Chillies
Trim and halve the spring onions, deseed the red chillies, and briefly brown them in the rendered steak fat until cooked.
Making Sauce in Blender
Using a blender, combine reserved spring onions, grilled chillies, soft garlic from the cloves, drained roasted red peppers, parsley, and a drizzle of extra virgin olive oil and red wine vinegar. Blitz until smooth and season to taste.
Cooking the Steak
Increase the pan’s heat to high. Trim any sinew from the steak, season with salt and pepper, and cook to preferred doneness, turning every minute. Allow the steak to rest on top of reserved spring onions for optimal flavor.
FAQ
Can I use a different cut of steak?
Yes, other cuts like ribeye or fillet can be substituted, though cooking times may vary.
How can I make this dish spicier?
Add more chillies or include some chilli flakes in the sauce for an extra kick.
What can I replace sweet potatoes with?
You can use regular potatoes or root vegetables like carrots, but adjust cooking times accordingly.
How long should I let the steak rest before slicing?
Let the steak rest for about 1 minute to retain its juices.
Can I make the sauce ahead of time?
Yes, the sauce can be prepared in advance and stored in the refrigerator for future meals.
Conclusion
This delicious dish combines the richness of sirloin steak with the sweetness of roasted red peppers and the earthiness of sweet potatoes. The vibrant sauce adds a kick, making it a memorable meal. It’s not only satisfying but also showcases the beauty of simple, high-quality ingredients.
More recipes suggestions and combination
Steak Fajitas
Use the sirloin steak with bell peppers and onions, seasoned with cumin and paprika, and serve in warm tortillas.
Sweet Potato Mash with Garlic
Mix mashed sweet potatoes with roasted garlic, butter, and a hint of nutmeg for a creamy side dish.
Chili Garlic Pasta
Blend the roasted red pepper sauce with cooked pasta, adding fresh basil and parmesan cheese for a flavorful dish.
Stuffed Bell Peppers
Combine leftover steak with rice, black beans, and spices, then stuff into bell peppers and bake until tender.
Spring Onion Salad
Slice spring onions and mix with cherry tomatoes, cucumber, and a dressing of olive oil and red wine vinegar for a refreshing salad.
