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

• Rare 3-4 minutes
• Medium rare 5-6 minutes
• Medium 6-8 minutes
• Well done about 10 minutes

When ready to serve. Slice the beef and put on top of the tomato salad. Spoon the chimichurri over the salad and beef.