Make this recipe for Sirloin Steak for dinner – with sauteed potatoes and a wasabi cream sauce
Prepare all the ingredients as indicated above.
Bring a large saucepan of salted water to the boil over high heat and – once boiling – add the baby potatoes.
Cook for about 10minutes till soft – that is you can easily insert a fork, but they are not starting to break apart.
Once potatoes are cooked, drain water, set aside and keep warm.
Make your wasabi cream by mixing together the sour cream, wasabi , coriander and lime juice and set aside.
Put a dry griddle/frying pan on high heat. On a chopping board rub both sides of each steak with salt, pepper and olive oil.
Place steaks in the hot pan and sear for about 3 minutes either side for a medium steak, turning only once (using tongs/spoons). Adjust time to suit your preference. When done, remove and set aside on a plate covered with tin foil to rest for about 10 minutes.
Place another pan on the stove with a little butter and a few glugs of olive oil on medium to high heat.
Place your cooked baby potatoes in the pan with salt and lots of black pepper. While they’re in the pan crush them slightly against the side so that they burst and get a little crispy.
Once they’ve browned a bit remove them from the pan.
Add the sliced Swiss Chard to the pan with a bit of extra olive oil and season with salt and freshly ground black pepper.
Turn heat off and cook until wilted. Return potatoes to the pan and toss with the Swiss Chard.
Using a very sharp knife, slice the steaks against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat.
Serve the steak slices with the sautéed potatoes and Swiss Chard. Add a big dollop of wasabi cream on the side.
Recipe from the Daily Dish