Wagyu Top Sirloin Steak with Asparagus and Potatoes

Fullblood Wagyu Top Sirloin Steak With Asparagus and Potatoes

Ingredients

  • Fullblood Wagyu Top Sirloin Baseball Steak
  • Small Red Potatoes
  • Asparagus
  • Olive Oil
  • Butter
  • Salt
  • Pepper
  • Lemon Pepper
  • Thyme
  • Garlic
  • Parsley
  • Parmesan

TOP SIRLOIN STEAK

Take the steak out of the refrigerator 30 minutes prior to cooking the steak. Bring steak to room temperature.

Place skillet/pan on stove and add 1/4 cup of olive oil.

Season the steak to desired avor. We recommend a little salt and fresh ground black paper.

Prepare garlic (that will be added to the skillet). Peel away papery layers from garlic bulb, and discard layers. Remove 3-5 cloves and nely chop.

Heat up olive oil in the skillet, and add chopped garlic.
Along with the garlic, add a sprig of thyme to the skillet.
Place room-temperature top sirloin baseball steak in the skillet on medium heat.
Turn/ ip the steak every minute, so it won’t crust over.
Cook for 4-5 minutes, until medium-rare.

 

POTATOES

In a medium saucepan, warm 4 cups of water.

Salt the water generously. Add a pinch of pepper and a few tablespoons of olive oil to the water.

Add 1 lb of small red potatoes to the water (make sure the water covers the potatoes). Bring to boil over medium heat.

Boil for around 20 minutes.

After the potatoes are fork-tender, remove potatoes from the water by draining with a sieve or colander.

Place some olive oil onto a at, non-stick cooking sheet.

Place the potatoes on the cooking sheet and let cool for about 10 minutes.

Use a fork to smash the potatoes or a potato masher.

Place either olive oil or butter (3-4 Tbsp of either) on the top of the potatoes.

Season with salt and pepper to desired avor.

Peel away papery layers from garlic bulb, and discard layers. Remove 3-5 cloves and nely chop. Cook for one minute in a skillet with a little olive oil. Sprinkle on potatoes.

Sprinkle parsley akes on top of potatoes.

 

ASPARAGUS

Preheat the oven to 425 degrees.
1 bunch of asparagus spears trimmed.
Lie the asparagus on a at non-stick cooking sheet.
Lightly coat all areas of the asparagus with 4-5 Tbsp of olive oil. Let stand for approximately 5 minutes. Lightly coat the asparagus to avor with lemon pepper and salt (roughly 1 Tbsp of each).
Bake in the oven for approximately 10 minutes.
After the initial 10 minutes, remove and sprinkle around 2 Tbsp of Parmesan cheese on asparagus. Place back in the oven for approximately 2 more minutes.
Remove and serve.

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