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Recipe: Wagyu Sirloin w/ Rosemary Sauteed Potatoes & Chimichurri

A light meal to serve for 2

by Chef Ramadhani


(Quantities can be altered to flexibly suit portions or taste)
  • 4-5 Medium Sized Potatoes
  • 100-150g Unsalted Butter
  • 4 Garlic Cloves
  • 4 Sprigs Rosemary
  • Salt & Pepper
  • Bunch of Parsley
  • Bunch of Mint
  • Bunch of Coriander
  • 2 Small Shallots
  • 2-3 Chillies
  • Lemon Juice / Redwine Vinegar
  • Water
  • Olive Oil
  • Sugar
  • Salt & Pepper
  1. Start by peeling, and cutting the potatoes to sizable chunks. In a pot, dump the potatoes and enough water to cover, generously salt the water, high heat, cover with a lid. Once it starts boiling, lower heat to a simmer, simmer for approx 15-20 minutes or until potatoes can be run through with a knife with minimal effort. Drain and allow to steam dry. (Don’t be shy and just bust up the edges with a colander or a fork)
  2. While Potatoes are boiling, make the Chimichurri, finely/ roughly chop the herbs (your choice), the chillies, garlic and shallots as well. Mix in the oil, water, acid (lemon juice or vinegar), adjust seasoning with Salt, Pepper and Sugar. (It’s supposed to be a watery refreshing sauce to balance the richness of the steak and the buttery potatoes. Chill in the fridge.
  3. Once the potatoes have cooled enough to handle, melt half of the butter in a large flat bottomed pan on medium-med high heat. Season the potatoes generously, throw them in and lower the heat. Leave the potatoes to cook in the butter for about 10-15 minutes on each side, they’ll need a substantial amount of time to absorb the butter and to develop a crispy crust, if not they’ll burn and blacken before they get crispy. Add the garlic (smashed with the back of the knife) and rosemary halfway through the cooking. Brown them on all sides. (Once done, just keep warm while you do the Steak)
  4. Take out the Sirloin at least 5 minutes before cooking, you could render the fat by letting it cook on just the fatty side (this will give you natural oil to cook the steak in) alternatively cut the fat cap off and coat the meat with a drizzle of olive oil (You can also use our Tallow (Buy Here) for this purpose). Season both sides with generous amounts of salt and pepper. Pan fry in a preheated frying pan on high heat, it should sizzle. For a steak this size, approx. 2 minutes per side will yield medium rare, 3 minutes medium. (Will vary on the pan, the heat of your stove and the actual meat)
  5. Once cooked, put on a plate to rest(a minute or two should do). Pile the potatoes on a board, dish up the chimichurri and slice up the steaks across the grain drizzle the steak juices on to the slices and serve.

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