Chargrilled Sirloin With Mash and Salsa Verde Recipe

Name: Chargrilled Sirloin With Mash and Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 potatoes, peeled; salt; 1 12 ounces butter; ½ teaspoon fresh ground black pepper; ½ cup light cream, hot; 4 (8 ounce) sirloin steaks; olive oil; 4 tablespoons demi-glace, heated; 12 bunch flat leaf parsley; 3 eggs, hard-boiled; 10 anchovies; 4 garlic cloves; 2 slices bread, crusts removed, soaked in milk and gently squeezed dry; 2 tablespoons capers; 1 12 ounces parmesan cheese; 5 tablespoons olive oil; 5 lemons, juice of; salt & freshly ground black pepper

Servings: persons

6 potatoes, peeled
salt
1 12 ounces butter
½ teaspoon fresh ground black pepper
½ cup light cream, hot
4 (8 ounce) sirloin steaks
olive oil
4 tablespoons demi-glace, heated
12 bunch flat leaf parsley
3 eggs, hard-boiled
10 anchovies
4 garlic cloves
2 slices bread, crusts removed, soaked in milk and gently squeezed dry
2 tablespoons capers
1 12 ounces parmesan cheese
5 tablespoons olive oil
5 lemons, juice of
salt & freshly ground black pepper

1
To make the mashed potato, put the potato in a saucepan and cover with cold water.
2
Add salt, if desired, and bring to a boil.
3
Cover and simmer for 20-25 minutes, or until tender.
4
Drain and return the potato to the saucepan.
5
Put the saucepan back over low heat and let the pan and the potato dry for 1 minute.
6
Remove from the heat and mash the potatoes with a potato masher.
7
Add the butter and pepper.
8
Return to low heat.
9
Stirring vigorously with a wooden spoon, gradually add the hot cream (or as much as necessary) until the mixture is light and fluffy.
10
While the potatoes are cooking, make the salsa verde.
11
Mix together all the ingredients in a food processor and blend to a paste.
12
Chargrill the sirloins.
13
Make sure the fire has burnt down to very hot embers or turn on the gas barbecue.
14
Rub olive oil and pepper over the steaks.
15
Place on a grill over the fire and cook for about 8-10 minutes on both sides, for a rare steak.
16
Remove to a warm place and allow to rest for 15 minutes.
17
To serve, place the steak on warm plates and spoon the hot mashed potato next to it.
18
Pour the heated demi-glace over the steak and top with the salsa verde.

1907

kcal

Calories

153

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 potatoes, peeled, salt, 1 12 ounces butter, ½ teaspoon fresh ground black pepper, and more.

Yes, Chargrilled Sirloin With Mash and Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chargrilled Sirloin With Mash and Salsa Verde

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