Top Sirloin Steak with Chasianchurri Sauce and Melted Onion Spinach
by Gary
serves 2
Steak:
1 pound top sirloin steak
olive oil
coarse salt
freshly ground pepper
Chasianchurri Sauce:
1 Tablespoon olive oil
1 Tablespoon butter
1 cube Dorot Crushed Garlic
1 cube Dorot Crushed Ginger
1/2 teaspoon honey
1 cube Dorot Chimichurri Sauce
1 Tablespoon oyster sauce
coarse salt
freshly ground pepper
Chasianchurri Sauce:
1 Tablespoon olive oil
1 Tablespoon butter
1 cube Dorot Crushed Garlic
1 cube Dorot Crushed Ginger
1/2 teaspoon honey
1 cube Dorot Chimichurri Sauce
1 Tablespoon oyster sauce
water, as needed
1 Tablespoon sesame oil
Melted Onion Spinach:
1 Tablespoon olive oil
1 Tablespoon sesame oil
Melted Onion Spinach:
1 Tablespoon olive oil
1 cube Dorot Crushed Garlic
1 cube Dorot Sauteed Glazed Onion
6 ounces fresh spinach, washed and dried
Coarse salt
Freshly ground black pepper
Prepare steak by coating with olive oil. Season liberally with salt and pepper and set aside.
For the Chasianchurri Sauce, heat olive oil and butter over medium heat. Add garlic, ginger and honey and cook, stirring until fragrant, about 30 seconds. Reduce heat, if needed, to avoid burning. Add Dorot Chimichurri Sauce, and stir until melted and incorporated. Stir in oyster sauce. Cook until heated through. Consistency should be that of a chunky, yet spoonable sauce. Add water, one Tablespoon at a time, if needed, to achieve desired consistency. Stir in sesame oil, remove from heat, and cover until ready to serve.
For the spinach, heat olive oil over medium-high heat. Add garlic and Dorot Sauteed Glazed Onions. Stir until melted and sizzling. Add spinach and stir to coat. Cover and cook until spinach is wilted. Season to taste with salt and pepper, cover and remove from heat.
To serve, heat skillet or grill over high heat. When very hot, grill steak to desired doneness, approximately 3 minutes per side for medium rare. Remove from heat and let rest for 6 minutes.
Check sauce and spinach seasonings, adding salt and pepper as needed.
Carve steak into thick slices against the grain. Plate loosely, and drizzle sauce down the center. Serve with spinach. A starch, such as roasted fingerling potatoes, would complement this meal nicely.
1 cube Dorot Sauteed Glazed Onion
6 ounces fresh spinach, washed and dried
Coarse salt
Freshly ground black pepper
Prepare steak by coating with olive oil. Season liberally with salt and pepper and set aside.
For the Chasianchurri Sauce, heat olive oil and butter over medium heat. Add garlic, ginger and honey and cook, stirring until fragrant, about 30 seconds. Reduce heat, if needed, to avoid burning. Add Dorot Chimichurri Sauce, and stir until melted and incorporated. Stir in oyster sauce. Cook until heated through. Consistency should be that of a chunky, yet spoonable sauce. Add water, one Tablespoon at a time, if needed, to achieve desired consistency. Stir in sesame oil, remove from heat, and cover until ready to serve.
For the spinach, heat olive oil over medium-high heat. Add garlic and Dorot Sauteed Glazed Onions. Stir until melted and sizzling. Add spinach and stir to coat. Cover and cook until spinach is wilted. Season to taste with salt and pepper, cover and remove from heat.
To serve, heat skillet or grill over high heat. When very hot, grill steak to desired doneness, approximately 3 minutes per side for medium rare. Remove from heat and let rest for 6 minutes.
Check sauce and spinach seasonings, adding salt and pepper as needed.
Carve steak into thick slices against the grain. Plate loosely, and drizzle sauce down the center. Serve with spinach. A starch, such as roasted fingerling potatoes, would complement this meal nicely.
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