Christmas is Wednesday, December 25th
Last day for regular Ground Shipping: Monday, December 16, 3PM, EST
Last day for Expedited Shipping: Thursday, December 19, 3PM, EST

Wagyu Top Sirloin Steak With Asparagus & 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 flavor. 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 3-5cloves and finely 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 steak in the skillet on medium heat.

    Turn/ flip 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 pound 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 flat, 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 flavor.

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

    Sprinkle parsley flakes 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 flavor 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.


    Subscribe to newsletter