Indulge in Irish Hereford Prime Sirloin steaks with asparagus & creamy mash – cook at home with the perfect recipe by Yvonne in the Hey Pesto Kitchen.
Indulge in Irish Hereford Prime Sirloin steaks with asparagus & creamy mash – cook at home with the perfect recipe by Yvonne in the Hey Pesto Kitchen.
Serves: 2
Ingredients
For the Steak
2 Irish Hereford Prime Sirloin Steaks
Sea salt and freshly ground black pepper
Pepper butter for basting
Wild Garlic Mash
1 kg peeled and chopped potatoes
Butter
Warm milk
Chopped wild garlic (or extra parsley)
Fresh herbs
Salt to taste
Roast Asparagus
1 bunch of asparagus, trimmed
Fresh parmesan, grated
Rapeseed oil
Method
Take your steak out of the fridge at least 30 mins before cooking to allow it come to room temperature – this will give you a more even cook.
Season your steak with sea salt and freshly ground black pepper.
Make sure your grill or pan is smoking hot before you start cooking – this will seal all the flavour and goodness into your steak.
Be patient – leave your steak to caramelise for 1-2 minutes and don’t be tempted to turn it until it’s ready and lifts easily. Season and turn the steak over and sear the other side.
Cook to your liking: Rare: 1½-2 minutes each side, Medium Rare: 2-3 minutes each side, Medium: 3-4 minutes each side.
Ideally leave your steak to rest, loosely covered with foil for a few minutes.
Finally add the pepper butter to your pan, allow it to melt then use it to baste your beautiful steak.
For the mash: Bring potatoes to the boil in a large saucepan of salted water. Simmer for about 20 mins or until tender. Drain well and return to pan over low heat for a few mins to allow to steam dry.
Add butter and warm milk to the potatoes and mash until creamy. Mix in the chopped garlic and herbs and season to taste.
For the asparagus: Trim a bunch of asparagus and lay in a single layer on a lined roasting tray. Grate over some fresh parmesan and drizzle with rapeseed oil. Roast at 180°C for 10 mins until starting to crisp.
