Recipes

Serving up a sirloin steak

Photo by Nanxi wei on Unsplash

HERE at Maze Grill we source aged British strip loins on the bone. The bone enhances the beef flavours, especially during the char grilling process. The bone marrow is sourced form the shin bone of the cow. Ask your local butcher for bone marrow rings.

With the end of a wooden spoon push the centre out of the bone and rinse under cold water for ten minutes to remove any impurities. The bones are great for making stock and will keep in the freezer for months. Bone marrow is a great addition to enhance the beefy flavours in any sauce or sautés.

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Sirloin Steak Recipe

Recipe rating: N/A
Recipe by Chris Arkadieff Course: DinnerCuisine: GlobalDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Char grilled sirloin of Aberdeen Angus ‘on the bone’ with a roasted marrow bone sauce

Ingredients

  • 12 oz Beef strip loin on the bone

  • Sauce

  • 150 g bone marrow

  • 250 ml reduced beef glaze

  • 2 tsp chopped tarragon leaves

  • 1 small shallot finely chopped

  • Salt and pepper to season

  • 3 bulbs of young garlic cut in half

  • 100 gm soft unsalted butter

  • 3 sprigs of fresh thyme

Directions

  • On a high heat place a heavy cast iron grill plate or skillet.
  • Season the strip lion with salt and pepper and brush with cooking oil.
  • When the grill is hot, place the steak on the grill and cook on one side creating a criss cross pattern on the beef. After 5 minutes the steak should be caramelized to a golden brown colour.
  • Turn the steak and cook for a further 2 minutes.
  • Remove the steak and rest in a warm area. The steak at this stage should be medium-rare. Cook a further 4 minutes for medium-well.
  • Place the young garlic in a frying pan with the butter, thyme and seasoning. On a medium heat, sauté the garlic until the outer skin becomes golden and tender when pieced with a small knife. This should take around 5 minutes.
  • In a small frying pan on a medium heat add 50ml of cooking oil. When the oil is warm, it will move easily around the pan, place the bone in the marrow and sauté for 3minutes.
  • Add the shallots, sauté for 1 minute.
  • Add the beef glaze and reduce on a medium heat to form a thick sauce like consistency. This should take around 2 minutes.
  • Add the chopped fresh tarragon and adjust the seasoning.
  • Place the steak on a warm plate, spoon over the rich sauce and garnish with the warm tender young garlic.
Chris Arkadieff

Chris Arkadieff was born and raised in Australia where he gathered his first cooking experiences and won an Ansett “Best Apprentice Chef of the Year ” award. He was cooking on the exclusive Hayman Island in Australia, voted number two resort in the world, later he worked in Italy and did two stages in New York. He moved to London in 1999 to start working with Gordon Ramsay Group. After working first as sous chef and then head chef in London, he was in 2014 sent to Hong Kong to become the head chef for Gordon Ramsay’s group there. He is now head chef of the Strand Dining Rooms. He is also chef contributor to one of Prague’s leading food specialists Roman Vanek who wrote also a best selling cook book.

Published by
Chris Arkadieff
Tags: SB001
9 September 2020 4:13 PM