Seared Beef Sirloin with Chimichurri, Bone Marrow and Crisp Rosemary Potatoes

If you can’t get to the Snooty Fox at the Fern Hill Hotel, bring the restaurant to you with this Seared Beef Sirloin with Chimichurri, Bone Marrow and Crisp Rosemary Potatoes.

If you’ve got a hankering for beef, then grab yourself a cut of sirloin and enjoy it with some chimichurri sauce, bone marrow and potatoes.

Seared Beef Sirloin with Chimichurri, Bone Marrow and Crisp Rosemary Potatoes

Serves 2You will find the seared beef sirloin by executive chef Alex Poltera on the menu at the Snooty Fox at Fern Hill Hotel

Ingredients

  • 3 good quality potatoes
  • 4 sprigs rosemary, leaves removed
  • 1 tbsp Maldon salt
  • ground black pepper
  • 4 pieces of about 15cm bone marrow (ask your butcher to cut them lengthways for ease)
  • ½ lemon
  • 2 x 300g aged sirloin steaks
  • olive oil

For the chimmichurri

  • 50g flatleaf parsley
  • 50g coriander
  • 1 green chilli deseeded
  • 3 cloves garlic
  • 1 tsp honey
  • 1 cup olive oil
  • ½ cup red wine vinegar
  • ½ lemon juice
  • ¼ red onion
  • 1 tsp coarse black pepper
  • 2 tsp salt

Method

  1. Preheat oven to 200°C.
  2. Scrub the potatoes and cut them into wedges. Place into a pot of cold water and bring to the boil and cook for about 8 minutes or until just soft in the centre.
  3. Place the wedges in a bowl and coat liberally with olive oil. Add the rosemary leaves, salt and coarse black pepper. Place onto an oven tray and sprinkle with a little more salt. Put them in the oven and cook until crisp, turning them at 10-minute intervals.
  4. Put the marrow bones onto an oven tray and squeeze the lemon over them. Sprinkle with salt and pepper and roast for about 15 minutes or until the thickest section is no longer pink against the bone.
  5. Heat a cast iron pan and coat with a bit of olive oil. Season the pan liberally with flake salt and pepper. Once the pan begins to smoke, put in the steaks. Cook for 2 minutes on each side (depending on the thickness) and finish by cooking the fat until it’s crisp. Place on a tray and allow to rest for 5-10 minutes before serving.
  6. For the chimmichurri, blitz all the ingredients in a food processor until the consistency of a runny pesto. Serve on the side. (The chimmichurri can be kept in a sealed container in the fridge for a week or more.)

Executive chef of Fern Hill Hotel Alex Poltera has a number of accolades to his name

Wine Suggestion: Tamboerskloof Syrah

Executive chef Alex Poltera worked his way up the ranks at Fern Hill Hotel by starting out washing dishes before running the hotel’s Snooty Fox. Read more about his journey to the top in our Country Chef interview.

Photography Craig Scott

Leigh Hermon

A journalist by trade, features writer on occasion and now the digital editor of SA Country Life. The first chance she gets, Leigh will tell you about a podcast she was recently listening to and how you simply have to make the move from radio. In a previous life, she once taught English on Jeju which left her with an insatiable craving for kimchi.

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