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Pepper crusted sirloin with chorizo crust



  • 1.

    Fry the finely chopped chorizo in a little olive oil until crisp, remove the chorizo but keep the oil in the pan.

  • 2.

    Boil the potatoes until soft and then grate them into a bowl, adding the chorizo, thyme and salt and pepper.

  • 3.

    Roughly mould the potato and chorizo mix into a rosti and fry in the chorizo oil. Once the rosti is crisp remove and add the chopped parsley and coriander to create some herb oil.

  • 4.

    Braise the steak with mustard and coat the steak with freshly ground peppercorns and cook in a griddle pan to your desired taste.

  • 5.

    Cook some green beans in some simmering water for about 4 minutes.

  • 6.

    Serve the steak on top of the rosti and green beans with a drizzle of the herb oil.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Pepper crusted sirloin with chorizo crust.


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