Always wanted to cook restaurant quality steak at home? Here's your chance! Enjoy a Cape Byron angus grass fed 250g sirloin served with crispy roast potatoes and a side of broccolini.
30 Minutes. Sugar Free. Dairy Free.
2 x 250g Cape Byron angus grass fed sirloin steaks
2 tablespoons dijon mustard
400g chat potatoes
Preheat oven & prepare potatoes
Preheat oven fan bake to 220ºC. Bring a pot of salted water to the boil. Quarter the potatoes and place in water once boiling to cook for 6 - 8 minutes. Drain and shake to rough the skins. Place on a lined baking tray with thyme leaves (remove the stalks), flattened garlic, zest of the lemon, a drizzle of olive oil and then season with salt and pepper. Toss to coat well. Place the potatoes in the oven on the second rack from the top and roast for 15 – 20 minutes until golden and crisp.
Fill the pot again with water and a teaspoon of salt. Bring to the boil. Trim broccolini ends.
While the water for the broccolini is coming to the boil, salt and pepper both sides of each steak. Brush lightly with olive oil. Heat a heavy based griddle pan or fry pan to hot (not smoking hot). Allow meat to sear well before turning it to cook the other side. Allow 3.5 minutes each side for MEDIUM RARE and 5 minutes each side for WELL DONE. For 3 and 4 Serves, don’t griddle more than two steaks at a time and keep well spaced apart. This keeps the pan at the optimum heat. Remove steaks from the pan and loosely cover with foil for 2 - 3 minutes to rest.
While the steak is resting blanch the broccolini in boiling water for 1 – 2 minutes. Remove and drain.
Squeeze the juice of 1/2 the lemon over the potatoes and plate with broccolini and steak and serve with the dijon mustard.
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