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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 hr 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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    Units: US | Metric

    Salsa Verde


    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.

    Browse Our Top Steak Recipes

    Ratings & Reviews:

    • on July 11, 2006


      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


    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
    Total Fat 91.6 g
    Saturated Fat 35.0 g
    Cholesterol 441.2 mg
    Sodium 1055.4 mg
    Total Carbohydrate 71.3 g
    Dietary Fiber 8.3 g
    Sugars 5.0 g
    Protein 84.7 g

    The following items or measurements are not included:


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