Recipes, Steak Recipes

Sirloin Chop with Warm Jersey Royal Salad

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Dry-aged sirloin chops deserve a truly great side. This recipe by James Ferguson of The Kinneuchar Inn certainly hits the mark. Try it with a nice chilled red on a summer’s evening.

Serves 2

Ingredients

Method

  1. Remove the steak from the fridge at least 30 minutes before cooking so it can come up to room temperature.
  2. In a small saucepan, gently sweat the shallots in the oil with 30g of the butter until sweet and translucent. Add the garlic and thyme, cook for a minute more, then remove from the heat. Tip onto a plate large enough to hold the steak and keep warm.
  3. Put the red onion in a small bowl with the red wine vinegar and 50ml cold water. Leave for 15 minutes to soften their pungency while keeping them crisp.
  4. Heat a cast iron skillet or frying pan large enough to hold your steak until smoking hot. On a tray, season the steak generously with sea salt and black pepper. Add a tablespoon of vegetable oil to the pan, then stand the steak upright on its fat. Hold it there until a good amount has rendered into the pan, then carefully lay the steak flat.
  5. Sear for 2 to 3 minutes until well caramelised, then turn and repeat on the other side. Continue flipping the steak every 2 to 3 minutes. This constant turning gives an even cook.
  6. After about 10 minutes, check doneness. Go by touch if confident, or use a probe: rare 49 to 51°C, medium-rare 53 to 55°C, medium 57 to 59°C, medium well 67°C.
  7. When the steak is cooked to your liking, turn the heat down to low and add the remaining butter. Let it melt and fizz, then baste the steak a few times. Place it on top of the shallot and garlic mix, pour over the butter, and rest somewhere warm for at least as long as you cooked it, 10 minutes minimum. The resting juices and butter will mingle with the shallots.
  8. Meanwhile, cook the Jerseys in plenty of boiling salted water until tender. Drain, and if large, cut into halves or quarters. Put the hot potatoes in a bowl with the soaked onions, discarding the soaking liquid, and the remaining salad ingredients. Toss well, taste, and adjust the seasoning. Add a splash more vinegar or olive oil if you like.
  9. Carve the steak into slices the width of your little finger, spooning over the resting juices and shallots. Serve with the warm potato salad, a pot of mustard and a decent glass of red.

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James Ferguson has over 20 years of industry experience, and a CV peppered with London hotspots such as The Connaught and Rochelle Canteen. However, as his 2019 relocation to the Kinneuchar Inn, Fife, has proved, James isn’t chasing awards or Michelin Stars. Customers of the Kinneuchar Inn are treated to a nostalgic, homely menu, and dishes created with a thoughtful simplicity. As a chef, James is produce-led, inspired by seasonality, and respectful of his ingredients. James celebrates the quality and variety of local seafood, fruit, vegetables, and pasture for life meat that Fife offers, and will work with a whole carcass nose-to-tail. James offers a daily changing menu to match the rhythm of local producers and offer the best of what’s naturally available.