BBQ Top Sirloin Steaks with Baked Potatoes and Tomato Pine Nut Salad

Ingredients

Potatoes:

• 4 medium to large Russet potatoes, scrubbed clean of any dirt
• 3 tsp melted butter or olive oil
• 1 tsp kosher salt
• Toppings: sour cream, chopped scallions, paprika
  

Steak:

• 2 x 8oz packs Silver Fern Farms Top Sirloin Steaks

Garlic Herb Butter:

• 4oz butter, softened
• 1 tsp fresh thyme, finely chopped
• 2 cloves garlic, minced
• 1 tbsp chopped parsley

 

Method

Preheat the oven to 400°F. Line a large baking sheet with parchment.

Use a small paring knife to poke the potatoes 10-12 times all over. Place on the prepared baking sheet. Place in the oven and bake for 30 minutes.

Remove from the oven and brush the potatoes all over with melted butter or olive oil. Sprinkle with salt. Place back on the baking sheet and return to the oven for a further 20 minutes until potatoes are soft.

Meanwhile, remove the Silver Fern Farms Top Sirloin Steak from the pack and allow to bloom at room temperature for 10 minutes.

To prepare the Garlic Herb Butter, combine the butter, thyme, garlic and parsley in a small bowl. Set aside.

Heat a barbecue or char-grill pan to medium high heat. Generously oil the steaks and season with salt and pepper. Cook the steaks for 3 minutes on each side for a medium-rare cook. Use tongs to turn the steak to prevent puncturing and losing any juices. 

Remove steak from the heat. Transfer to a cutting board and cover with foil to retain heat and juices. Allow to rest for 5 minutes. Remove the foil then top with some of the butter. Slice steak thinly and top with extra butter.

To serve, slice potatoes half-way through with a sharp knife then squeeze gently to open. Top with sour cream, chopped scallions and a dusting of paprika.

Serve with Tomato Pine Nut Salad and a simple green salad.