Chargrilled Sirloin With Mash And Salsa Verde Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHARGRILLED SIRLOIN WITH MASH AND SALSA VERDE



Chargrilled Sirloin with Mash and Salsa Verde image

Provided by Matthew Moran

Categories     Food Processor     Beef     Cheese     Dairy     Egg     Herb     Potato     Backyard BBQ     Dinner     Steak     Fall     Summer     Parsley     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield makes 4-6 servings

Number Of Ingredients 19

6 potatoes, peeled
salt
1 1/2 oz. butter
1/2 teaspoon freshly ground black pepper
1/2 cup light cream, hot
4 8 oz. thick sirloin steaks
olive oil
4 tablespoons demi-glace, heated
Salsa Verde:
1/2 bunch flat-leaf parsley
3 eggs, hard-boiled
10 anchovies
4 cloves garlic
2 slices bread, crusts removed, soaked in milk and gently squeezed dry
2 tablespoons capers
1 1/2 oz. parmesan cheese
5 tablespoons olive oil
juice of 5 lemons
salt and freshly ground black pepper

Steps:

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

GRILLED LAMB WITH SALSA VERDE



Grilled Lamb with Salsa Verde image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 13

1/4 cup salted capers, soaked for 30 minutes, drained, coarsely chopped
1/2 cup chopped fresh Italian flat leaf parsley
1/3 cup chopped scallions
1/2 cup chopped fresh mint leaves
1/2 cup fresh lemon juice
2 teaspoons grated lemon peel
1 cup olive oil, preferably extra-virgin
2 teaspoons dried crushed red pepper flakes
3 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground black pepper
1 (4 1/2 to 5-pound) butterflied boned lamb shoulder
1 tablespoon minced garlic
Nonstick cooking spray

Steps:

  • Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
  • Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
  • Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.

GRILLED SIRLOIN STEAKS WITH PEPPER AND CAPER SALSA



Grilled Sirloin Steaks with Pepper and Caper Salsa image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 12

2 red bell peppers
2 yellow bell peppers
1 tablespoon water
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/4 cup capers, rinsed and drained
3 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
4 (8-ounce) boneless sirloin steaks, about 1-inch thick
2 teaspoons smoked salt or kosher salt
2 teaspoons herbs de Provence
Olive oil, for drizzling

Steps:

  • Salsa: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the peppers on all sides until charred, about 10 minutes. Put them in a bowl with 1 tablespoon water. Cover the bowl with a lid or plastic wrap for 30 minutes. Remove the charred skin, core and seeds from the peppers. Cut the flesh into 1/4-inch thick strips and put them in a small bowl. In a separate bowl whisk together the olive oil, balsamic vinegar, capers, and parsley until smooth. Season with salt and pepper, to taste. Pour the mixture over the peppers and toss until coated. Refrigerate for at least 2 hours, (can be made 1 day in advance).
  • Steaks: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks on both sides with the smoked salt and herbs de Provence. Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare. Remove the steaks from the grill pan to a cutting board and let sit for 5 minutes before serving.
  • Thinly slice the steaks and arrange on serving plates. Top with the salsa and serve.

SPICY SOUTHWEST CHOPPED SALAD WITH SALSA VERDE



Spicy Southwest Chopped Salad with Salsa Verde image

This is by far the best summer salad I have ever made! You can adjust the amount of spice, depending on your preference by adding more or less jalapeno and Cajun seasoning. The salsa verde makes a big enough batch that you can have more for dipping chips later. It is a great low-fat, all-in-one meal. This dish can also be topped with crushed tortilla chips, if desired.

Provided by Jenny from WA

Categories     Salad

Time 1h15m

Yield 4

Number Of Ingredients 18

2 ears corn
1 pound tomatillos, husked
½ bunch fresh cilantro leaves
½ jalapeno chile pepper, chopped
¼ large white onion, chopped
1 clove garlic, chopped
salt, to taste
4 teaspoons lime juice
1 avocado - peeled, pitted and diced
1 teaspoon lime juice
¼ medium head red cabbage, chopped
1 (14.5 ounce) can black beans, rinsed and drained
1 red bell pepper, chopped
1 pound skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning, or to taste
1 head green leaf lettuce
1 cup crumbled cotija cheese
1 lime, cut into wedges

Steps:

  • Fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes. Remove the corn and allow to cool until cool enough to handle. Cut the corn off of the cob and place into a large mixing bowl; set aside.
  • Place the tomatillos, cilantro, jalapeno, onion, garlic, salt, and 4 teaspoons of lime juice into a blender. Pulse until the vegetables have been finely chopped; set aside. Toss the avocado with 1 teaspoon of lime juice and mix with the corn, cabbage, black beans, and bell pepper.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season the chicken breasts with Cajun seasoning.
  • Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the breasts aside until cool enough to handle; cut into bite sized pieces.
  • Divide the lettuce leaves onto 4 plates. Mound the avocado mixture on top of the lettuce, followed by the chicken. Sprinkle with cotija cheese and garnish with lime wedges to serve.

Nutrition Facts : Calories 550.4 calories, Carbohydrate 50 g, Cholesterol 99.3 mg, Fat 22.4 g, Fiber 17.5 g, Protein 43 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 10.9 g

CHILE SIRLOIN BURGERS WITH SALSA VERDE



Chile Sirloin Burgers With Salsa Verde image

A great burger with toppings that lend a chile induced kick to the taste buds. The New Mexico Chile that is used in this recipe has a mild to medium hot flavor that is similar to an Anaheim Chile, but is a bit hotter. If you prefer a little more heat then the New Mexico Chiles use Poblano Chiles instead. This recipe was adapted from the king of the grill, Steven Raichlen's Burgers. Serve these spicy burgers with ale that accents the underlying flavors in the food while still quelling some of the chilies heat such as Harpoon India Pale Ale or for a complimentary beer that is light on the palate try a Shiner Bock.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

olive oil, for brushing
4 unpeeled garlic cloves
1 1/2 lbs anaheim chilies or 1 1/2 lbs poblano chiles
1 1/2 tablespoons finely chopped cilantro
1/2 teaspoon ground cumin
3 teaspoons fresh lime juice
1/2 teaspoon dried oregano, crumbled
1/4 cup water
kosher salt & freshly ground black pepper
1 cup sharp white cheddar cheese, shredded
1 1/2 lbs ground sirloin, at room temperature
4 hamburger buns, good quality

Steps:

  • Light your grill and brush the grate with oil once it is heated. Run a bamboo skewer that has been soaked in water through the garlic cloves. Grill the skewered garlic and the chilies until blackened, occasionally turning to get all sides, about 5-6 minutes for the garlic and about 20 minutes for the chiles. Remove from grill and place in a bowl covered with saran wrap to cool. Peel, core and de-seed chiles and cut into 1/4" strips, then peel the garlic cloves.
  • Place peeled garlic and two-thirds of the chiles in a food processor or blender. Add cilantro, cumin, lime juice, oregano and water and process until smooth. Season with salt and fresh pepper and pour into a small saucepan. Simmer sauce over medium-high heat, stirring occasionally, until the sauce is slightly thickened, approximately 5 minutes. In a small bowl, toss the remaining roasted chiles with cheese.
  • Shape the sirloin into 4 equal patties about 3/4" thick and season generously with salt and pepper. Grill the burgers over a medium-hot fire for about 10 minutes, turning once, for medium-rare meat. Remove the burgers from direct heat and brush the insides of the buns with oil and grill face down until lightly toasted, no more then a 1 minute.
  • Place burgers on the bottom halves of the buns. Top the burgers with the chile-cheese mixture and a generous helping of the salsa verde. Cover with tops of buns and serve immediately, passing the remaining salsa on the side.

Nutrition Facts : Calories 608.1, Fat 28.7, SaturatedFat 13.4, Cholesterol 140.2, Sodium 507.3, Carbohydrate 39.3, Fiber 3.6, Sugar 11.6, Protein 48.8

CHARGRILLED SIRLOIN WITH MASH AND SALSA VERDE



Chargrilled Sirloin With Mash and Salsa Verde image

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

Provided by BLUE ROSE

Categories     Steak

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 18

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

Steps:

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

Nutrition Facts : Calories 1450.3, Fat 91.7, SaturatedFat 35, Cholesterol 441.3, Sodium 1055.5, Carbohydrate 71.4, Fiber 8.3, Sugar 5, Protein 84.7

ROASTED SIRLOIN OF BEEF WITH SALSA VERDE



Roasted sirloin of beef with salsa verde image

For nice, neat slices, roast the beef the day before, cool, then chill before slicing. This makes it easier to carve

Provided by James Martin

Categories     Buffet, Lunch

Time 1h5m

Number Of Ingredients 9

1 ½kg sirloin of beef
1 tbsp olive oil
rocket and crusty bread, to serve
2 tbsp capers , rinsed, drained and chopped
2 tbsp gherkins , finely chopped
½ bunch spring onion , finely chopped
small bunch parsley , finely chopped
juice 2 lemons
4 tbsp extra-virgin olive oil

Steps:

  • Heat oven to 240C/220C fan/gas 9. Rub the beef all over with the oil and season with some salt and lots of black pepper. Transfer to a roasting tray and cook for 20 mins, then turn the oven to 190C/170C fan/gas 5 and roast for a further 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Remove from the oven and allow to cool.
  • To make the salsa verde, mix all the ingredients with some salt and pepper. Thinly slice the beef and arrange on a serving platter, drizzle with the salsa verde and rocket leaves and eat with the crusty bread.

Nutrition Facts : Calories 353 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 38 grams protein, Sodium 0.41 milligram of sodium

More about "chargrilled sirloin with mash and salsa verde recipes"

STEAK WITH GRILLED SCALLION SALSA VERDE RECIPE | BON …
steak-with-grilled-scallion-salsa-verde-recipe-bon image
2019-06-17 Step 1. Whisk together garlic and ¾ cup vinegar in a large bowl. Season steak all over with 1 Tbsp. salt and 1 Tbsp. sugar; transfer to marinade and turn to coat. Let sit, turning occasionally ...
From bonappetit.com


ROAST SIRLOIN WITH SMOKED PAPRIKA AND SALSA VERDE
roast-sirloin-with-smoked-paprika-and-salsa-verde image
Preheat the oven to 450 degrees F. Place beef in a small roasting pan. Combine the 1 Tbsp. olive oil, paprika, cumin and oregano in a small bowl. Brush the meat with this mixture. Roast 20 minutes, and then lower oven temperature to 325 degrees F. …
From thriftyfoods.com


GRILLED SHELL-ON SHRIMP WITH SALSA VERDE DIPPING …
grilled-shell-on-shrimp-with-salsa-verde-dipping image
Combine the shrimp, 2 Tbs. of the oil, 3 of the minced garlic cloves, 1/2 tsp. salt, and 1/2 tsp. pepper in a medium bowl. Toss well to coat the shrimp with the marinade. Refrigerate at least 30 minutes and up to 4 hours. Meanwhile, combine the …
From finecooking.com


CHARGRILLED CELERIAC STEAKS WITH SALSA VERDE - VEGAN …
chargrilled-celeriac-steaks-with-salsa-verde-vegan image
Prepare and light the barbecue or preheat a grill or griddle. Mix the olive oil with the dried herbs, then season. Peel the celeriac, trim and cut into 4 x 1cm thick rounds then brush with the flavoured oil. Cook slowly over a warm barbecue, turning often and …
From veganfoodandliving.com


SMOKED PAPRIKA SIRLOIN ROAST WITH SALSA VERDE - SOBEYS INC.
Step 3. Transfer roast to a plate; brush with pan juices. Tent with foil; rest 10 min. Thinly slice roast and serve with salsa verde (below), if desired. Step 4. Make salsa verde several hours ahead to allow flavours to blend. Serve as a condiment with roast. In small bowl, mix together capers, parsley, oil, anchovies, garlic, mustard, vinegar ...
From sobeys.com


GRILLED SIRLOIN STEAK WITH SALSA VERDE RECIPE - BBC FOOD
Place the softened butter in a large mixing bowl, add the garlic and parsley, and season with salt and pepper. Cut the stalks off the mushrooms and fill the mushrooms with the garlic butter and ...
From bbc.co.uk


SALSA VERDE SHREDDED BEEF | SLOW COOKER BEEF RECIPE
2022-02-19 Save half of salsa for after beef is shredded. Close lid and let cook on high for 5 hours or on low 8-12 hours. When tender, remove roast from slow cooker and transfer to large plate. With two forks, de-fat and shred into desired sized pieces. Drain liquid in …
From picky-palate.com


CHARGRILLED SALSA VERDE OYSTERS - AT HOME WITH REBECKA
Shuck the oysters keeping them on the half shell. . Place oysters on a heatproof pan. . Slice lemon and lime in half. Place cut side down on hot grill or in a non-stick pan. Cook until they are caramelized (about 4 minutes) Remove and serve with oysters. . Spoon about ¼ …
From athomewithrebecka.com


GRILLED TOP SIRLOIN FILETS WITH ITALIAN SALSA VERDE
Combine parsley mixture with lemon juice and olive oil in small bowl. Carve steaks into slices and season with salt, as desired. Serve with Italian Salsa Verde. Test Kitchen Tips. To pan-broil steaks, preheat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 15 to 18 minutes for medium rare (145°F) to ...
From wabeef.org


CHARGRILLED SIRLOIN WITH MASH AND SALSA VERDE - MEXICAN RECIPES
The recipe Chargrilled Sirloin With Mash and Salsa Verde could satisfy your Mexican craving in roughly 2 hours and 20 minutes. This recipe covers 53% of your daily requirements of vitamins and minerals. This main course has 930 calories, 74g of protein, and 46g of fat per serving. This recipe serves 4. If you have anchovies, salt & pepper ...
From fooddiez.com


GRILLED SIRLOIN STEAK WITH SALSA VERDE - GIANT NATIONAL CAPITAL ...
Rub steak with olive oil and cumin; season liberally with salt and pepper. Grill for 5 minutes per side for medium-rare. When steak is done, transfer to plate, top with butter, and rest for 5 minutes. Slice thinly on a diagonal, drizzle with juices, and serve with salsa.
From bbqindc.com


GRILLED TOP SIRLOIN FILETS WITH ITALIAN SALSA VERDE - LOVE & ZEST
Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, covered, 11 to 14 minutes) for medium rare to medium doneness, turning occasionally. Meanwhile, prepare Salsa Verde. Place remaining 2 cloves garlic in food processor container. Cover; process until finely chopped.
From loveandzest.com


CHAR-GRILLED SIRLOIN STEAK WITH SALSA VERDE - 9KITCHEN
To make salsa verde, soak bread in olive oil until soft. Place in a processor with garlic, anchovies, gherkins and parsley. Process for 30 seconds; add red wine vinegar and season with salt and pepper. Remove steaks from heat, loosely cover with foil and rest steaks for 2-4 minutes before serving. Serve each with a dollop of Salsa verde and ...
From kitchen.nine.com.au


SIRLOIN STEAK WITH SALSA VERDE AND KūMARA MASH RECIPE - YOUTUBE
Who doesn’t love a beautiful piece of steak with mash especially when its paired with a zingy salsa verde! This crowd-pleasing dish is easy to make and super...
From youtube.com


SIMPLE RECIPES CHARGRILLED SIRLOIN WITH MASH AND SALSA VERDE …
2004-08-20 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.
From recipes.lacestreetshoes.com


CHARGRILLED SIRLOIN WITH MASH AND SALSA VERDE RECIPE - WEBETUTORIAL
Chargrilled sirloin with mash and salsa verde is the best recipe for foodies. It will take approx 140 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make chargrilled sirloin with mash and salsa verde at your home.. Chargrilled sirloin with mash and salsa verde may come into the following tags or occasion in which you are looking to create your recipe.
From webetutorial.com


GRILLED SIRLOIN STEAK WITH SALSA VERDE - DREAMING TREE WINES
Pre-heat grill to medium. Grill the tomatillos, peppers, onion and garlic until lightly charred and softened. Set aside to cool. Rub steak with olive oil and cumin, season liberally with salt and pepper.
From dreamingtreewines.com


GRILLED TOP SIRLOIN FILETS WITH ITALIAN SALSA VERDE - BEEF
Cook's Tip: To pan-broil steaks, preheat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 15 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Meanwhile, prepare Salsa Verde. Place remaining …
From beefitswhatsfordinner.com


PAN-SEARED TOP SIRLOIN STEAKS WITH SALSA VERDE - THRIFTY FOODS
Method. Prepare the salsa verde by combining parsley, capers, anchovy, garlic, mustard and vinegar in bowl. Slowly mix in the 1/4 cup olive oil; season with salt and pepper. Cover and reserve at room temperature until needed. Place the 2 Tbsp. olive oil in large skillet over medium-high heat. Season the steaks with salt and pepper.
From thriftyfoods.com


CHARRED SALSA VERDE: THE ONE SALSA TO RULE THEM ALL
2019-01-29 Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all. If there were a Mexican restaurant on my desert island, this is the salsa they'd put down on the table before you even ask for it. The fact that it only has four real ingredients, you can make it in 20 minutes, and it requires pretty much no knife work or clean up ...
From seriouseats.com


SMOKED PAPRIKA SIRLOIN ROAST WITH SALSA VERDE - FOODLAND
Directions. Step 1. Preheat oven to 230˚C (450˚F). Place beef in roasting pan. In small bowl, mix together 1 tbsp (15 mL) olive oil and the paprika, cumin and oregano. Brush mixture onto the meat. Step 2. Roast 20 min., then reduce oven temperature to 160˚C (325˚F). To cook to rare, roast another 25 to 30 min.
From foodland.ca


GRILLED SIRLOIN ‘TAGLIATA’ WITH SALSA VERDE RECIPE - BBC FOOD
To make the beef, heat a griddle pan or barbecue until smoking. Rub the steak with the oil and season both sides with salt and freshly ground black pepper. Add the steak to the hot griddle and ...
From bbc.co.uk


GRILLED SIRLOIN STEAK WITH CILANTRO CORN SALSA - TWO PURPLE FIGS
2016-08-08 Let the steak rest for at least 8 minutes before slicing it. For the cilantro sauce, place all ingredients in a mini food processor and pulse until a chunky sauce comes together. taste it and adjust salt and spice. Make the corn salsa by mixing all ingredients together. Serve the sweet potatoes topped with the corn sauce.
From twopurplefigs.com


GRILLED SALSA VERDE RECIPE | BON APPéTIT
2008-08-04 Step 1. Spray grill racks with nonstick spray. Prepare barbecue (medium-high heat). Grill tomatillos until slightly softened and charred in spots, about 15 minutes. Transfer to processor. Add ...
From bonappetit.com


SIRLOIN STEAK WITH SALSA VERDE AND KūMARA MASH | NEW WORLD
1 bunch parsley. Grated zest and juice ½ lemon. ¼ cup Pams Extra Virgin Olive Oil. 600g of sirloin/porterhouse steaks. Put the kūmara in a pan of salted water. Bring to a boil, lower the heat to a simmer and cook for 20 minutes or until the kūmara is tender. Drain well, season with salt and pepper and mash. Keep covered until required.
From newworld.co.nz


SIRLOIN STEAK WITH SALSA VERDE AND KūMARA MASH - NZ HERALD
Put the kūmara in a pan of salted water. Bring to a boil, lower the heat to a simmer and cook for 20 minutes or until the kūmara is tender. Drain well, season with salt and pepper and mash.
From nzherald.co.nz


GRILLED LAMB SIRLOIN WITH SALSA VERDE | SAVEUR
2017-05-11 Instructions. Prepare the lamb: Preheat a grill or grill pan to medium-high heat. Use a sharp knife to score the fat caps every inch; rotate the lamb 90° and repeat to form a …
From saveur.com


GRILLED TOP SIRLOIN FILETS WITH ITALIAN SALSA VERDE
Meanwhile, prepare Salsa Verde. Place remaining 2 cloves garlic in food processor container. Cover; process until finely chopped. Add lemon juice, parsley, capers and olive oil. Cover and process until well blended, stopping and scraping side of container as needed. Step 3 Carve steaks into slices and season with salt, as desired. Serve with ...
From beeflovingtexans.com


SIRLOIN STEAK WITH SALSA VERDE AND KUMARA MASH | RECIPE IN 2021 ...
Jul 5, 2021 - Who doesn’t love a beautiful piece of steak with mash especially when its paired with a zingy salsa verde! This crowd-pleasing dish is easy to make and super tasty. Better yet the kūmara makes for a hearty and healthier option with less carbs.
From pinterest.nz


TOP SIRLOIN FILETS WITH ITALIAN SALSA VERDE RECIPE
Meanwhile, prepare salsa verde. Place remaining 2 cloves garlic in food processor container, cover, and process until finely chopped. Add lemon juice, parsley, capers, and olive oil. Cover and process until well blended, stopping and scraping side of container as needed. Carve steaks into slices and season with salt, as desired. Serve with ...
From freshdirect.com


GRILLED SHRIMP WITH SCALLION SALSA VERDE RECIPE | SIDECHEF
Step 1. In a large bowl, toss the Large Shrimp (1.5 lb) with Olive Oil (2 Tbsp) , Kosher Salt (1 tsp) , and Ground Black Pepper (1/2 tsp) . Cover and refrigerate until ready to use. Step 2. Combine the Scallions (3 stalks) and Red Wine Vinegar (1/4 cup) in a 2-cup glass measuring cup or medium bowl. Let the scallions sit in the vinegar for 15 ...
From sidechef.com


ROASTED SIRLOIN OF BEEF WITH SALSA VERDE - MEXICAN RECIPES
From preparation to the plate, this recipe takes about 1 hour and 5 minutes. It is a good option if you're following a dairy free diet. If you like this recipe, you might also like recipes such as Chile Sirloin Burgers With Salsa Verde, Chargrilled Sirloin With Mash and Salsa Verde, and Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole.
From fooddiez.com


GRILLED SIRLOIN WITH GREEN CHIMICHURRI SALSA | LE CREUSET RECIPES
Fry thick-cut sirloin steaks with 2 Tbsps olive oil, fat-side down side down first to achieve the rendered crispy fat. It is best to fry 2 steaks at time after you render the fat so as not to overcrowd the pan, fry for 2 – 3 minutes on each side if you prefer your steaks medium rare. Leave aside to rest. Chop up your salsa fresh just before ...
From lecreuset.co.za


GRILLED SIRLOIN STEAK WITH LEMON SALSA VERDE RECIPE
Transfer to a medium bowl and add the lemon, parsley, cilantro, mint, lemon juice and olive oil in a medium bowl. Stir in ¼ teaspoon of pepper and the anchovy (if using) and set aside. Brush steaks with the oil and season with the remaining salt and pepper. Grill steaks for 3 minutes on each side for medium-rare, 4-5 minutes per side for medium.
From aspenridgebeef.com


CHARGRILLED STEAK WITH SALSA VERDE RECIPE - THE TELEGRAPH
2014-09-15 Chargrilled steak with salsa verde recipe Speedy weeknight suppers: salsa verde is quick to whip up, and a beautifully piquant companion for steak By Katriona Macgregor 15 …
From telegraph.co.uk


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #south-west-pacific     #main-dish     #beef     #potatoes     #vegetables     #australian     #stove-top     #meat     #steaks     #equipment     #grilling     #4-hours-or-less

Related Search