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    You are in: Home / Australian / Chargrilled Sirloin With Mash and Salsa Verde Recipe
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    Chargrilled Sirloin With Mash and Salsa Verde

    Chargrilled Sirloin With Mash and Salsa Verde. Photo by Fairy Nuff

    1/1 Photo of Chargrilled Sirloin With Mash and Salsa Verde

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    50 mins

    1 hrs 30 mins

    BLUE ROSE's Note:

    This recipe is from chef Matthew Moran of Moran's Restaurant and Cafe in Sydney. He recommends when buying the beef, choose thick sirloin steaks, grain-fed preferably, and that they be brought to room temperature before cooking

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    Ingredients:

    Servings:

    Units: US | Metric

    Salsa Verde

    Directions:

    1. 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. 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. 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. 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.

    Ratings & Reviews:

    • on July 11, 2006

      55

      Moran's restaurant is very well known for it's outstanding food here in Australia....this recipe is certainly restaurant quality. To make this eligible for the ZWT G'day challenge I added pumpkin (Queensland Blue) to the mash and after topping the steaks with salsa verde I sprinkled a few chopped pecans over. This was such a well balanced recipe...all of the ingredients worked well together and I know I'll make it again. Thanks Blue Rose for such a great meal!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chargrilled Sirloin With Mash and Salsa Verde

    Serving Size: 1 (757 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1450.2
     
    Calories from Fat 825
    56%
    Total Fat 91.6 g
    141%
    Saturated Fat 35.0 g
    175%
    Cholesterol 441.2 mg
    147%
    Sodium 1055.4 mg
    43%
    Total Carbohydrate 71.3 g
    23%
    Dietary Fiber 8.3 g
    33%
    Sugars 5.0 g
    20%
    Protein 84.7 g
    169%

    The following items or measurements are not included:

    demi-glace

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