This recipe is from chef Matthew Moran of Moran's Restaurant and Cafe in Sydney. He recommends when buying the beef, choose thick sirloin steaks, grain-fed preferably, and that they be brought to room temperature before cooking.

　　

Ingredients

makes 4-6 servings

　　6 potatoes, peeled

　　salt

　　1 1/2 oz. butter

　　1/2 teaspoon freshly ground black pepper

　　1/2 cup light cream, hot

　　4 8 oz. thick sirloin steaks

　　olive oil

　　4 tablespoons demi-glace, heated

　　

Salsa Verde:

1/2 bunch flat-leaf parsley

　　3 eggs, hard-boiled

　　10 anchovies

　　4 cloves garlic

　　2 slices bread, crusts removed, soaked in milk and gently squeezed dry

　　2 tablespoons capers

　　1 1/2 oz. parmesan cheese

　　5 tablespoons olive oil

　　juice of 5 lemons

　　salt and freshly ground black pepper

　　

Step 1

To make the mashed potato, put the potato in a saucepan and cover with cold water. Add salt, if desired, and bring to a boil. Cover and simmer for 20-25 minutes, or until tender. Drain and return the potato to the saucepan. Put the saucepan back over low heat and let the pan and the potato dry for 1 minute. Remove from the heat and mash the potatoes with a potato masher. Add the butter and pepper. Return to low heat. Stirring vigorously with a wooden spoon, gradually add the hot cream (or as much as necessary) until the mixture is light and fluffy.

　　

Step 2

While the potatoes are cooking, make the salsa verde. Mix together all the ingredients in a food processor and blend to a paste.

　　

Step 3

Chargrill the sirloins. Make sure the fire has burnt down to very hot embers or turn on the gas barbecue. Rub olive oil and pepper over the steaks. Place on a grill over the fire and cook for about 8-10 minutes on both sides, for a rare steak. Remove to a warm place and allow to rest for 15 minutes.

　　

Step 4

To serve, place the steak on warm plates and spoon the hot mashed potato next to it. Pour the heated demi-glace over the steak and top with the salsa verde.

　　Reprinted with permission from Australian Food: In Celebration of the New Australian Cuisine by Alan Saunders, ©1999, by Alan Saunders, Ten Speed Press, Berkeley, California