07 Oct 28 Day matured sirloin steak on the bone with aubergines, parsnips, red skin potatoes and chimichurri sauce
Ingredients
- 4 x 300g Sirloin steaks, on the bone
- olive oil for frying
- Salt and pepper to taste
- 400 g Baby aubergines, cut in half
- 200 g Parsnips, cut in half
- 1 kg Red skin potatoes
- 1 Shallot, finely chopped
- 1 Jalapeno chilli, deseeded and finely chopped
- 4 Garlic cloves minced
- 1/2 cup red wine vinegar
- 15 ml salt
- 1/2 cup Fresh Coriander chopped
- 1/4 cup Italian Parsley chopped
- 30 ml origanum, chopped
- 3/4 cup Extra Virgin olive oil
Instructions
- Mix the shallot, chilli, garlic, vinegar, salt, coriander, parsley, origanum and olive oil together and place in the fridge until you serve the steak.
- Place a griddle pan on high heat and rub the steaks with olive oil.
- You can also BBQ your steaks.
- Grill them on the fat side first and then on the meat side until they are to your liking.
- Toss the aubergines in some olive oil and grill them until well charred and cooked.
- Place the potatoes in a pot and cover with boiling water.
- Cook until soft and drain.
- Place the parsnips on a baking tray, drizzle with some olive oil, season to taste and place in a moderate oven until crispy and cooked.
- Serve your steaks with the aubergines, parsnips, potatoes and the chimichurri sauce.