Sirloin steak with salsa verde and kūmara mash
Who doesn’t love a beautiful piece of steak with mash especially when its paired with a zingy salsa verde! This crowd-pleasing dish is easy to make and super tasty. Better yet the kūmara makes for a hearty and healthier option with less carbs.
- 1kg orange kūmara, peeled and cut into 3-4cm chunks
- 3-4 anchovies
- 2 Tbsp Pams Moroccan Capers
- 1 garlic clove, crushed
- 1 bunch parsley
- Grated zest and juice ½ lemon
- ¼ cup Pams Extra Virgin Olive Oil
- 600g of sirloin/porterhouse steaks
- Put the kūmara in a pan of salted water. Bring to a boil, lower the heat to a simmer and cook for 20 minutes or until the kūmara is tender. Drain well, season with salt and pepper and mash. Keep covered until required.
- For the salsa verde, chop the anchovies and capers finely and put into a small bowl with the crushed garlic. Finely chop the parsley, add to the bowl along with the lemon zest and juice. Add 3 tablespoons of olive oil.
- Rub the remaining oil over the steaks and season with salt. Heat a frying pan over high heat and cook the steaks for 3 minutes each side for medium rare (or adjust time according to how well-cooked you like the steaks). Remove from the pan and set aside to rest in a warm place for 5 minutes before slicing.
- Serve the steak with the mash and spoon over the salsa verde.
For a salsa verde with a little more kick try adding dried chilli flakes to the mix.
Serve with a side of green vegetables such as broccoli, Brussels sprouts or braised silverbeet.