Rose veal sirloin steak with Hasselback potatoes and Chimichurri
Servings: 4 people
Equipment
Ingredients
- 600 gram rose veal sirloin steak
- 500 gram young potatoes
- 300 gram green beans
- 15 gram parsley
- 10 gram rosemary
- 3 cloves garlic
- 1 piece red chilli
- 50 gram butter
- 20 ml red wine vinegar
- 100 ml extra virgin olive oil
Instructions
Potatoes and beans
- Wash the potatoes and boil in slightly salted water till just cooked.
- Once cooked drain the water and thinly slice the potatoes 3/4 deep.
- Lay them on a baking tray and sprinkle with olive oil and salt.
- Bake them in the oven at 220°C till golden brown (20-25 min).
- trim the beans and cook them in salted water, drain and sprinkle with olive oil and salt.
Chimichurri
- Wash, dry and chop the parsley.
- Chop the chilli and 1/2 clove garlic.
- Add 50 ml olive oil and 20 ml red wine vinegar.
- Mix together well and season with salt.
Rose veal sirloin steak
- Take the veal steaks out of the fridge about 30 min before you start cooking.
- Season the veal steaks with pepper and salt. Sear them in a hot skillet on high heat with a drop of oil until both sides are nice and brown.
- Reduce the heat and add the butter, garlic and rosemary. Baste the meat till it's golden brown all around.
- Close the heat source and let the veal rest in the pan. Turn after 5 min and check the core temperature.
- Finish cooking the veal sirloin steak in the oven at 180°C to your preferred core temperature.
- The best way to perfect your veal sirloin steak is to use a food thermometer.CORE TEMPERATURES FOR VEAL ARE AS FOLLOWS: MEDIUM RARE: 55°C-58°CMEDIUM: 58°C-62°CMEDIUM WELL: 63°C-67°C
Notes
Food thermometer: https://amzn.to/3eTfwZF
