Irish Sirloin steak with tomato and celery salad

Wed, 27 June 2018

Chef Gareth Mullins was in the kitchen to whip up a delicious steak recipe.

This recipe serves 4 people as a main course

Ingredients

2 400g sirloin steaks
Olive oil
Salt and pepper
Knob of butter

Chimichurri sauce

1 bunch coriander chopped
1 bunch mint chopped
1 shallot finely chopped
2 chillies deseeded and chopped
1 small clove garlic
2 limes
3 table spoons olive oil
Salt and pepper

Tomato salad

8 beef tomatoes sliced
4 stick celery, peeled and sliced
I red onion, finely sliced
10 green olives, pitted and chopped

Method

Before cooking steak, make sure to leave out of fridge for 30mins to allow meat to come to room temp.

Salad

Lay a serving plate out and drizzle with a little olive oil, season with salt and pepper. Thinly splice the tomatoes and arrange on the plate. Then add the slice onion, olives and celery, drizzle with a little more olive oil, season with salt and pepper, set to one side

Chimichurri

Place the garlic into a mortal and pestle with a little salt and bash until puree, add the oil and lime juice, then add the herbs, shallot and chilli, keep mixing until you have a sauce that will look like pesto

Steak

Choose a medium sized heavy based frying pan, pre-heat on stove until smoking hot. Oil and season the steaks before placing in the pan. Cook steaks on each side for 2mins, add in a knob of butter and baste the steaks for a further 1min on each side – this help enhance flavour and colour.

Take steaks off heat and place on cooling tray for 10mins to rest