Chargrilled Sirloin With Mash And Salsa Verde

Total Time: 2 hrs 20 mins Preparation Time: 50 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 6 potatoes, peeled
• salt
• 1 1/2 ounces butter
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup light cream, hot
• 4 (8 ounce) sirloin steaks
• olive oil
• 4 tablespoons demi-glace, heated
• 1/2 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 1/2 ounces parmesan cheese
• 5 tablespoons olive oil
• 5 lemons, juice of
• salt & freshly ground black pepper

Recipe

• 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.
• 2 while the potatoes are cooking, make the salsa verde. mix together all the ingredients in a food processor and blend to a paste.
• 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.
• 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.