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Griddled sirloin steak served with shallots and herbed crushed potatoes

Griddled sirloin steak served with shallots and herbed crushed potatoes

Enjoy with a glass of rich, deep red wine

SERVES 2

For the sirloin steaks

2 sirloin steaks, weighing

180g-200g each

1 tbsp extra virgin olive oil, plus a little extra

2 bay leaves, crushed

a pinch of ground cinnamon

a pinch of ground allspice

For the shallot stifado

250g small shallots

2 tbsp extra virgin olive oil

150ml red wine

2 bay leaves

¼ tsp ground cinnamon

¼ tsp ground allspice

300ml vegetable stock

1 tbsp soft brown sugar

1 tsp tomato purée

1 tbsp balsamic vinegar

For the potatoes

2 potatoes, around 200g in total, cut into bitesize pieces

2 tbsp extra virgin olive oil

2 tbsp finely chopped fresh parsley, plus extra for serving

1 tbsp fresh lemon thyme leaves

  •  Put the steaks into a bowl with the oil, crushed bay leaves and spices. Stir to coat the meat, then cover with clingfilm and put aside. You can leave it in the fridge for several hours, but take it out at least 30 minutes before you want to cook it.
  •  Peel the shallots and top and tail them if they need it. Bring the oil to a medium heat in a frying pan and toss with the shallots, stirring or shaking all the time until they are browned all over. Add the wine, bay leaves and spices and let the wine reduce almost completely.
  • Add the stock, brown sugar, tomato purée and balsamic vinegar and continue cooking until the sauce is thick and glossy and the shallots are tender and caramelised. Take off the heat but keep warm.
  •  Pour some cold water into a sauté pan. Add a pinch of salt and the potatoes and bring to the boil, then reduce the heat and cook until soft but still firm. Drain in a colander. Put the oil into the same pan and bring to a medium heat. Add the potatoes again and brown them a little, crushing them roughly with a fork. Add the chopped parsley and thyme leaves, season with salt and pepper, and keep warm.
  •  Make sure the steaks are at room temperature if they have been in the fridge. Wipe off the crushed bay leaves and season with salt and pepper.
  •  Put a drop of oil on a griddle pan and wipe it with a piece of kitchen paper. Bring to a high heat and add the steaks. Cook on one side for a couple of minutes to caramelise, then turn on to the other side and cook to your personal preference. Rest the steaks for as many minutes as you cooked them.
  •  To serve, carve the steaks and drizzle with the shallot stifado. Add the potatoes, drizzle with extra virgin olive oil, sprinkle over the parsley and enjoy with a glass of rich, deep red wine.

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