Rose veal sirloin steak with Hasselback potatoes and Chimichurri

This Rose veal sirloin steak with Hasselback potatoes and Chimichurri is a perfect dish for Sunday roasts, a time to gather with friends and family over a delicious meal that brings everyone together. Elevate your Sunday roast experience with a luxurious recipe featuring succulent rose veal sirloin steak accompanied by Hasselback potatoes, green beans, and a flavourful chimichurri sauce. In this blog post, we will guide you through the process of cooking the perfect rose veal steak, exploring the ideal cooking times and temperatures, while also sharing tips and tricks to ensure a memorable dining experience.

Preparing the Ingredients

To embark on this culinary journey, you’ll need the following ingredients:

• 600 grams rose veal sirloin
• 500 grams young potatoes
• 300 grams green beans
• 15 grams parsley
• 10 grams rosemary
• 3 cloves garlic
• 1 piece red chilli
• 50 grams butter
• 20 ml red wine vinegar
• 100 ml extra virgin olive oil

And the essential equipment:

• Food thermometer (recommended: https://amzn.to/3eTfwZF)

Let’s dive into the step-by-step process of creating this delectable dish.

Hasselback Potatoes and Green Beans

1. Wash the potatoes thoroughly and boil them in slightly salted water until just cooked.
2. Once cooked, drain the water and slice the potatoes three-quarters deep.
3. Lay the sliced potatoes on a baking tray, sprinkle with olive oil, and season with salt.
4. Bake the potatoes in the oven at 220°C until golden brown (approximately 20-25 minutes).
5. Clean and cook the green beans in salted water, then drain and toss with olive oil and salt.

Chimichurri Sauce

1. Wash and dry the parsley, then chop it finely.
2. Chop the red chilli and half a clove of garlic.
3. In a bowl, combine the chopped parsley, chilli, garlic, 50 ml olive oil, and 20 ml red wine vinegar.
4. Mix the ingredients thoroughly and season the chimichurri sauce with salt.

Cooking the Rose Veal Sirloin

1. Take the rose veal out of the fridge approximately 30 minutes before cooking.
2. Season the veal with pepper and salt.
3. Sear the veal in a hot skillet on high heat with a drop of oil until both sides are golden brown.
4. Reduce the heat and add butter, garlic, and rosemary to the skillet. Baste the meat until it’s golden brown all around.
5. Turn off the heat source and let the veal rest in the pan. After 5 minutes, turn the veal and check the core temperature.
6. Finish cooking the veal in the oven at 180°C until it reaches your preferred core temperature.

Using a Meat Thermometer for Perfect Results

For an exquisite veal sirloin, using a meat thermometer is crucial to achieving the desired level of doneness. Here are the recommended core temperatures for veal:

• Medium Rare: 55°C-57°C
• Medium: 60°C-63°C
• Medium Well: 65°C-69°C

Notes and Tips

• A reliable food thermometer is an indispensable tool in achieving the perfect rose veal sirloin. Consider using the recommended thermometer: https://amzn.to/3eTfwZF.
• Allow the veal to rest after searing to ensure optimal juiciness and tenderness.
• Experiment with the cooking times in the oven to achieve your preferred level of doneness.

Conclusion

This rose veal sirloin steak with hasselback potatoes, green beans, and chimichurri sauce is a show-stopping dish that will elevate your Sunday roast to new heights. With careful attention to detail and the right tools, you can master the art of cooking rose veal to perfection. Impress your friends and family with this luxurious recipe, creating lasting memories around the dining table