recipes
Orange and rosemary brushed sirloin, cheesy potato skins and aubergine caponata
Serves: 2
2017-03-09
Ingredients
For the sirloin
- 2 x 250g sirloin steaks (Vini e Caprici)
- 2 tbsp orange zest
- 1 tbsp chopped rosemary
- 4 tbsp olive oil (Borges)
You will also need
- 1 medium sized potato
- 50g cheddar
- 40g pancetta
- 1 small onion
- 1/2 aubergine
- 1 onion
- 2 cloves garlic
- 5 cherry tomatoes
- 4 tbsp tomato juice
Method
Mix the rosemary, zest and oil together well and rub into the beef, allow to rest for a few hours than grill of high heat to your liking. Meanwhile, cut the potato lengthwise and boil, once soft spoon a whole in the middle enough to stuff it. Dice the onion and pancetta sauté on low heat until lightly browned than remove from heat allow to cool than mix with the cheese and stuff the potato. Bake the potato at medium heat until browned. Finely dice the aubergines, onions, garlic and sauté in olive oil until softened, add the cherry tomatoes toss than pour in the juice. Simmer for a few minutes and serve underneath the beef.
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