This recipe is from chef Matthew Moran of Moran's Restaurant and Cafe in Sydney. He recommends when buying the beef, choose thick sirloin steaks, grain-fed preferably, and that they be brought to room temperature before cooking.
Ingredients
makes 4-6 servings
Salsa Verde:
Step 1
To make the mashed potato, put the potato in a saucepan and cover with cold water. Add salt, if desired, and bring to a boil. Cover and simmer for 20-25 minutes, or until tender. Drain and return the potato to the saucepan. Put the saucepan back over low heat and let the pan and the potato dry for 1 minute. Remove from the heat and mash the potatoes with a potato masher. Add the butter and pepper. Return to low heat. Stirring vigorously with a wooden spoon, gradually add the hot cream (or as much as necessary) until the mixture is light and fluffy.
Step 2
While the potatoes are cooking, make the salsa verde. Mix together all the ingredients in a food processor and blend to a paste.
Step 3
Chargrill the sirloins. Make sure the fire has burnt down to very hot embers or turn on the gas barbecue. Rub olive oil and pepper over the steaks. Place on a grill over the fire and cook for about 8-10 minutes on both sides, for a rare steak. Remove to a warm place and allow to rest for 15 minutes.
Step 4
To serve, place the steak on warm plates and spoon the hot mashed potato next to it. Pour the heated demi-glace over the steak and top with the salsa verde.
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Reviews (2)
Back to TopI have baked easy, no hassle recipes my whole life and was up for a challange. I found this recipe and spent the afternoon in the kitchen making the meal. My family loved it and I would definalty make it again.
Anonymous
Orange County,CA
6/7/2003
Sometimes a recipe can be good for someone else but I can't make it right. I think that is the case here. I made the salsa verde using two thick slices of homemade bread and I carefully squeezed the milk out. and I used the remaining ingredients as listed. However I think I got a lot more lemon juice from my lemons than the recipe calls for. I wish they had listed volume instead of number of lemons. It turned out very very soupy even after adding more bread and very lemony and did not go well with the dish. Fortunately I bought top choice sirloins and had homemade demi-glaze so the dish turned out great without the salsa. I hope other people have better luck.
Sherri
Pasadena, CA
5/28/2003
