This recipe is submitted by J. Dante Morados. Visit his blog at jdantemorados.com.
After a sweltering afternoon hassle at the office I thought of preparing a simple meat dish for Pangs (my wife Marilyn) which will also be “pulutan” (food to go with spirited drinks) for my usual 2 bottles of cold ones before hitting the sack post tiring day.
INGREDIENTS:
2 slices of "sirloin" (about 1/2 inch thick)
25 pcs. baby potatoes
1 pc. my fave sliced "pickled egg”
1 large white onion, roundedly-sliced
8 grams fine salt
3 grams combination cracked & ground black pepper
2 grams nutmeg powder
4 grams garlic powder
2 grams coriander powder
2 grams dried thyme
1 gram Spanish paprika
200 ml. red wine (any)
10 ml. EVOO (Extra Virgin Olive Oil)
10 grams butter (your choice)
PROCEDURES:
- Except for EVOO & butter, into red wine, add in all ingredients. Toss and blend well.
- Unto ref, marinate sirloin for 1 hour turning to each side every 15 minutes ensuring full marinade absorption.
- Pre-heat cast iron steak sizzling plate at 170 degrees C.
- Pour in butter. Scatter.
- Cook sirloin to desired state (giving 2 full minutes for each side will yield medium rare to medium). Your choice in this aspect.
- Transfer to serving plate. Cover with foil.
- Into same sizzling plate, pour in EVOO, fry mini potatoes for 5 minutes tossing constantly to even-up cooking.
- Slowly, on per need basis-to prevent drying up, add in excess marinade and let potatoes boil for another 5 minutes
- Transfer to serving plate, add in sliced “pickled egg” & onion.
- Serve with your cherished “beer”. Enjoy.
(Pardon my grammage measurements. Am not used to teas-table-spoons. We compute each ingredient by weight NOT BY VOLUME)
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