Alex's ancho pepper sirloin steak

Name: Alex's ancho pepper sirloin steak
Cook time: 30 min
Yield: 1
Cuisine: Guest chef

with creamy mash and chimichurri

Ready in around 30 mins

RECIPE FACT:

The marinade already adds great flavor, but feel free to sprinkle a little salt while cooking if you like your steak well seasoned.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO MAKE THE CREAMY MASH:
Heat 10g of butter in a medium pot over a medium heat, Add the steamed potatoes, mustard cream, cover and heat for 2-3 mins. Using a potato masher, roughly mash and mix to combine ingredients - you may need to add extra water or milk to bring together. Turn the heat to low and cook for another 2-3 mins. Season with salt and pepper, remove from the heat and cover to keep warm.
2. TO PREPARE AND COOK THE VEGETABLES:
Trim both ends off the green beans then cut in half. Peel the shallot then slice finely. Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the shallot and cook for 2-3 mins. Add the green beans and corn, season with salt and pepper and cook for a further 3-4 mins. Remove from the pan into a bowl, sprinkle with Parmesan almond dust and cover to keep warm.
3. TO COOK THE STEAKS:
Wipe the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the ancho pepper sirloin steak and cook on each side for 2-3 mins for medium rare - a little longer for well done. Remove from the pan, cover and rest for a few mins before slicing.
TO SERVE:
Divide the creamy mash and Parmesan vegetables between plates. Top with the ancho pepper steak then drizzle over with chimichurri.