Pan seared sirloin with sweet potato hash and salsa verde sauceBluff Meat Supply
By Chef Mitchel Brett Govender
Sirloin is my second favorite cut of steak behind Ribeye. For this dish, you can use whatever cut of steak you like but sirloin works best. The sweet potato hash is perfect to make. This is a healthy dish for your friends and family, and an ultimate excuse to show off your cooking skills. The salsa verde sauce complements the steak and hash excellently. Your friends and family are sure to be blown away by the simple flavors of this dish at the dinner table.
Ingredients for Sweet potato hash
2 tbsp olive oil
1 sweet potato – medium diced
1/3 cup broccoli florets
1/3 cup white onion – medium diced
1/3 cup parsley – finely chopped
Ingredients for salsa verde
1 bunch parsley – chopped
1 bunch coriander – chopped
1 bunch spring onions – chopped
2 pieces anchovy fillets
1 cup oil
¼ cup red wine vinegar
½ tsp chili flakes
1 clove garlic
Ingredients for steak
200gr sirloin steak
Knob of butter
Fresh thyme sprig
1 clove garlic smashed
Salsa Verde Sauce
In a food processor, add capes, red wine vinegar, garlic, chillie flakes and anchovies. Blend for 1 minute.
Add all herbs and blend together slowly.
Slowly add olive oil to the mixture and then salt and pepper to taste.
Set aside for later.
Sweet Potato Hash
In a sauté pan, on medium heat, add oil. Wait until the oil is hot.
Add sweet potato and season with salt, whilst stirring the sweet potato.
Cook until sweet potato is tender and soft.
Remove and set aside in a bowl.
Add more oil to the pan and on a medium heat add onion.
Sweat down the onion and stir frequently to avoid burning.
Add salt and pepper and cook until golden brown.
Combine sautéed onions and sweet potato into a bowl.
In the same pan, add some oil and cook broccoli florets. Add salt and pepper.
Cook until soft and add florets to the onion and sweet potato combination.
Add parsley and mix well.
In a pan, on medium heat, add oil. Leave to heat.
Season steak with salt and pepper.
Add steak to the pan, giving the first side a god sear for 3 minutes.
Turn steak over. Adding the knob of butter, garlic, and fresh thyme, baste the steak by spooning the butter over it.
Cook for 3 minutes. (You may cook the steak longer, depending on your preferred temperature for steaks).
Remove the steak and allow for it to rest.
To serve, plate hash on the bottom of the plate. Slice steak and place on top. Spoon over the salsa verde and serve.