Grass-Fed Sirloin Steak and Chips
Cape Grim grass-fed sirloin topped with Pepe Saya chive butter and served alongside golden roasted chips: a proper steakhouse dinner built on produce worth celebrating.
Prep time: 15 minutes
Cook time: 30–35 minutes
Serves: 2
Ingredients:
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500g Imperfect potatoes, cut into chips
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2 tbsp Rosto extra virgin olive oil, divided
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2 Cape Grim grass-fed sirloin steaks, at room temperature
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100g Pepe Saya unsalted butter, softened
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1 tsp Dijon mustard
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2 tsp chives, finely chopped
Method:
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Preheat oven to 220°C (200°C fan-forced). Toss potatoes with 1½ tbsp of the oil and season well with salt. Spread in a single layer on a lined baking tray and roast for 25–30 minutes, turning halfway, until golden and crisp.
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Combine the butter, mustard and chives in a small bowl. Mix until well combined and set aside.
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Heat the remaining oil in a large frying pan over high heat. Season steaks with salt and freshly cracked black pepper.
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Cook steaks for 3–4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a warm plate and rest for 5 minutes.
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Serve steaks topped with a spoonful of mustard chive butter alongside the chips.
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Ingredients for Grass-Fed Sirloin Steak and Chips
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