Bistecca with Tuscan Fried Potatoes
- 2 x 300 gram Beef Sirloin Steaks cut ½” thick
- 3 large yukon gold potatoes, peeled and cut into ½“x ½” strips
- 1 – 1 ½ litres of sunflower oil
- 4 fresh sage sprigs
- 1 rosemary sprigs
- 3 cloves of garlic, whole with the skin left on and lightly crushed
- Extra virgin olive oil
- Kosher salt
- Maldon sea salt
- Generously and evenly season the steaks with kosher salt, 3 – 6 hours before cooking.
- Place the cut potatoes in a medium sized pot, along with enough sunflower oil to cover the potatoes by a ½ “. There should be at least a 2” space from the oil to the top of the pot in order to avoid boiling over.
- Fry the potatoes on medium – high heat or at a rapid simmer. Maintain a simmer for 10 minutes, gently move the potatoes around at the 5 and 10 minute mark.
- Add the sage, rosemary, and garlic cloves. Continue to fry for 5 – 10 more minutes, or until golden and crisp.
- Using a slotted spoon, remove the potatoes and season with kosher or maldon sea salt.
- 30 minutes before cooking the steak, remove it from the fridge, pat dry, and allow it rest at room temperature.
- Heat 2 tablespoons of sunflower oil in a cast iron pan over high heat, until smoking.
- While the oil is heating, evenly season the steak with kosher salt and black pepper.
- Gently place the steaks in the hot pan. Fry on each side for 2 ½ minutes.
- Remove the steak from the heat and allow it to rest for 5 – 8 minutes.
- Slice the steak against the grain into your desired thickness. Serve, drizzled with extra virgin olive oil, a sprinkle of maldon salt and cracked black pepper.
Chef Daniel Costa is the chef/owner of Corso32, Bar Bricco and Uccellino.