Marinated Sirloin With Pea Mash
- 1/3 cup Soy sauce
- 1 tablespoon Dijon mustard
- 1/3 cup Rice Wine vinegar
- 1/3 cup Worcestershire sauce
- 4 (8-ounce) sirloin steaks
- 1 cup Peas
- 1 teaspoon fresh Chives, chopped
- 2 Garlic cloves, finely chopped
- 2 tablespoons Olive or macadamia nut oil
- 1 tablespoon Sour cream
- 4 Medium Carrots, topped and cut into uneven wedges
- 2 tsp ground Coriander
- 2 tsp ground Cumin
- 1 tsp Chilli Powder
- Pinch of Salt
- Pinch of Pepper
- 1 Tbsp Olive Oil
Directions for the Sirloin and Mash:
- To marinate the steak, in a large flat dish, combine the soy sauce, mustard, vinegar, and Worcestershire sauce and stir. Place the steaks in the dish and move the meat around so that the marinade gets in everywhere.
- Cover with plastic wrap and put in the fridge until ready to cook. The longer you leave the meat in the marinade, the stronger the flavor will be.
- Overnight is ideal, but if you are pressed for time, 30 minutes will work (I have even done it in 15).
- To make the mash, place the peas in a small saucepan with enough water to cover. Bring to a boil and cook for 6 minutes, or until the peas are really soft.
- Drain the peas and transfer them to the bowl of a food processor. Add the chives, garlic, oil, sour cream, and one tablespoon of oil and pulse until the mixture is smooth. Set aside for serving.
- (Try to keep a lid on the food processor bowl or cover it with aluminum foil to keep the mash hot. The more times you make this, the better you will learn to cook the meat at the same time to serve together. Practice makes perfect).
- To cook the steaks, bring the steaks out of the fridge and let stand for 20 minutes to come to room temperature.
- In a grill pan or skillet, heat the remaining one tablespoon of oil over high heat. Place the steaks in the pan (you should hear a really nice sizzle) and cook, turning it every 15 seconds.
- When you flip the steaks, try to align the grill marks with any previous ones. For medium-rare, cook until the center of the meat springs back with the same resistance as when you touch your index finger and thumb together and poke that plump patch underneath your thumb (as always, the best marker is practice).
- Serve the steaks with the warm mash alongside.
- TIP: Add a little fanciness by using a mold to plate the mash. Put the mash in a cup and pat it down. Grab a plate and place it upside down on top of the cup. Carefully turn both the cup and plate over. Shake the cup carefully and lift up to reveal the mash in the mold of a cup.
Directions for the Spiced Carrots:
- Preheat oven to 200 degrees C. (390 F)
- Combine carrots, spices, salt and pepper and oil in a bowl and then spread onto a lined baking tray
- Cook in the oven for 18-25 minutes or until crispy
Recipe courtesy Dan Churchill – from his book “Dude Food” (available at Amazon.com and at bookstores nationwide)
For more info on Dan:
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