Grilled Prime Sirloin Steak for Two
Perfect for sharing and a real treat.
42-ounce dry aged ribeye steak
Sea salt
Freshly ground black pepper
1 head fresh garlic
¼ cup extra virgin olive oil
Fresh rosemary sprigs
Fresh thyme
5 ounces Yukon Gold potatoes, cut into wedges
3 ounces wild mushrooms, cleaned and cut
Preheat grill to high temperature. Have your butcher trim steak of excess fat. Season with salt and pepper.
In small sauté pan, combine rosemary, garlic and thyme and extra virgin olive oil. Simmer until garlic is golden brown, remove from heat and set aside.
In another sauté pan, 3 tablespoons olive oil, garlic and sauté the mushrooms until tender. Season with salt and pepper, and set aside.
Bring a large pot of lightly salted water and the cut potatoes to a boil. Drain and cool off. Place the potatoes on a large baking sheet with a lip, season with salt, pepper, rosemary, and thyme. Drizzle with olive oil and bake in preheated oven at 375 degrees for 15 to 20 minutes until tender.
To assemble: Let the steak rest for 5 minutes before cutting into slices then place the steak on a large serving platter, garnish with potatoes and mushrooms, season with sea salt and drizzle with the herbed olive oil and sprigs of fresh rosemary.
