Elliott Grover served up grilled sirloin steak with garlic roasted potatoes, shaved asparagus and herb sauce on Saturday Kitchen.<\/p>\n
For the ingredients for the steak seasoning are: 4 tbsp sea salt crystals, 1 tsp onion granules, 1 tsp garlic granules, \u00bd tsp smoked paprika, \u00bd tsp celery seeds and 1 tbsp cracked black pepper.<\/p>\n
For the garlic roasted potatoes: 500g floury potatoes (Maris Piper, King Edward, or Yukon Gold work well), peeled and cut into large chunks about golf ball-sized, \u00bd tsp bicarbonate of soda, 6 garlic cloves, crushed, 1 sprig rosemary or thyme, 2 tbsp vegetable oil, duck fat, or beef dripping, sea salt and freshly ground black pepper.<\/p>\n
For the steaks: 2 sirloin steaks (225g each, about 2cm thick), 1 tbsp vegetable oil, 1 tsp steak seasoning and 1 tbsp butter (optional).<\/p>\n
For the shaved asparagus salad: 1 large bunch asparagus, shaved into ribbons with a mandolin or sharp knife, 1 lemon, zest and juice, 1 tsp high-quality olive oil, sea salt and black pepper.<\/p>\n
For the green herb sauce: 1 bunch fresh parsley, finely chopped, 2 tbsp olive oil, 20g red onion, finely diced, 1 tsp finely chopped garlic, 1 tsp fresh oregano, small pinch chilli flakes, 20ml\/4 tsp red wine vinegar, salt and pepper, to taste.<\/p>\n
To serve: Lemon zest (optional) and Mixed fresh herbs (optional).<\/p>\n