Grilled sirloin with garlic roasted potatoes, shaved asparagus and herb sauce
Sirloin steak is paired with a zingy green sauce and seasonal asparagus salad for a decadent spring feast.
Ingredients
For the steak seasoning
- 4 tbsp sea salt crystals
- 1 tsp onion granules
- 1 tsp garlic granules
- ½ tsp smoked paprika
- ½ tsp celery seeds
- 1 tbsp cracked black pepper
For the garlic roasted potatoes
- 500g/1lb 2oz floury potatoes (Maris Piper, King Edward, or Yukon Gold work well), peeled and cut into large chunks about golf ball-sized
- ½ tsp bicarbonate of soda
- 6 garlic cloves, crushed
- 1 sprig rosemary or thyme
- 2 tbsp vegetable oil, duck fat, or beef dripping
- sea salt and freshly ground black pepper
For the steaks
- 2 sirloin steaks (225g/8oz each, about 2cm/1in thick)
- 1 tbsp vegetable oil
- 1 tsp steak seasoning
- 1 tbsp butter (optional)
For the shaved asparagus salad
- 1 large bunch asparagus, shaved into ribbons with a mandolin or sharp knife
- 1 lemon, zest and juice
- 1 tsp high-quality olive oil
- sea salt and black pepper
For the green herb sauce
To serve
Method
To make the steak seasoning, place all the ingredients in a pestle and mortar and grind together until
To make the potatoes, rinse the potato pieces under cold water and then bring a large saucepan of water to the boil. Add the bicarbonate of soda and a generous pinch of salt. Add the hard garlic and rosemary or thyme along with the potatoes and boil for 10–12 minutes, until the edges are just starting to break down.
Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil or fat into a roasting tray and heat it in the oven for 5 minutes until shimmering hot.
Drain the potatoes well and let them sit in the colander for 2 minutes to steam-dry. Gently shake the colander to roughen the edges — this helps create crisp, golden crusts.
Carefully add the potatoes, herbs and garlic to the hot tray — they should sizzle. Toss to coat in the fat, then roast for 35–45 minutes, turning once or twice, until deep golden brown and crisp. Season with sea salt and serve hot.
To make the steaks, pat them dry with kitchen paper then coat generously with the oil and massage into the meat to form a paste.
Preheat your grill or heavy-based pan to high.
Grill the steaks for 4–5 minutes per side for medium-rare, or 5–6 minutes for medium.
Remove from heat and rest the steaks for the same time they were cooked. Optional: Flash in a hot oven (1–2 minutes) before slicing and serving. Top with butter, if desired.
To make the asparagus salad, prepare a bowl with iced water and plunge the asparagus ribbons in for 1 minute. Drain, dry, and dress with lemon juice, olive oil, salt, and pepper.
To make the herb sauce, mix all the ingredients together in a bowl.
To serve, plate the sliced sirloins alongside the crispy garlic roasted potatoes. Add a handful of fresh shaved asparagus salad and a generous spoon of green herb sauce. Garnish with lemon zest or fresh herbs for extra brightness.
