Print Email a Colleague

Photograph intended for reference only and may not be reproduced.

Southern-Style Sirloin Steak & Frites with Corn & Black Bean Salsa

Ingredients

10 pc x 7 oz	10 pc x 200 g	Marinated Ball Tip or Centre Cut Top Sirloin Steaks
24 oz	682 g	canned roasted red peppers
8 oz	250 mL	canned chipotle peppers
3	3	garlic cloves
1	1	onion, whole
3 c	750 mL	vegetable oil
1/2 c	125 mL	red pepper, diced
1/2 c	125 mL	red onion, diced
3 c	750 mL	corn niblets, cooked
1 c	250 mL	black beans, cooked
2 oz	60 mL	white vinegar
2 oz	60 mL	olive oil
bunch	bunch	coriander, chopped
		Salt and pepper, to taste
2.2 lb	1 kg	Yukon gold potatoes, peeled
1 1/4 lb	570 g	broccoli, blanched, portioned
5 oz	140 g	butter
10 pc	10 pc	beefsteak tomatoes, halved

Instructions

1. In a food processor, blend roasted peppers, chipotles, garlic, onion and vegetable oil into a paste and marinate centre cut ball tip or top sirloins for a minimum of 8 - 12 hours in the refrigerator.
2. Sauté red peppers and red onion until tender, remove from heat and add the corn, black beans, vinegar, olive oil and coriander; mix well. Add salt and pepper to taste and reserve at room temperature.
3. Julienne Yukon gold potatoes on a Mandoline into matchstick sized frites. Reserve for service.
4. Service: Remove ball tip or top sirloin from marinade and cook to desired doneness, deep fry frites until golden brown. Sauté broccoli in butter and season with salt and pepper, season tomates and grill until heated through but still firm.
5. Assemble on plate and top steak with salsa.

Servings: 10