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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 42 - Steak MasterClass with James Privit


MasterChef Australia on TV ONE

Steak MasterClass with James Privit @ The Cut

Cuts of Beef
- Strip loin (Sirloin Steak)
- Tenderloin (Fillet Steak)
- Cube Roll (Scotch Fillet, Rib Eye(with bone in))
- Rump Steak

Wet Marinade - Chimi churri

2/3 cup flat leaf parsley, leaves picked from stalks
4 teaspoons oregano, leaves picked from stalks
1/2 red capsicum, seeds removed
8 cloves garlic, minced
1 cup sherry vinegar
150ml extra virgin olive oil
2 tablespoons paprika
Salt and pepper, to taste
4 x 250g sirloin steak

1. Roughly chop the parsley and oregano and place into a mixing bowl.
2. Cut capsicum piece in half lengthways, lay flat on a chopping board and slice into thin strips. Turn strips horizontally and slice thinly again resulting in a fine dice.
3. Place the capsicum and garlic into a bowl with herbs. Add vinegar, oil and paprika, season with salt and pepper and mix well.
4. Pour half of the marinade onto a shallow dish, make sure the tub is big enough to accommodate the steaks laying flat but not too big that the marinade is spread too thinly across an area the is not in contact with the meat.
5. Place steaks in the marinade and pour over remaining marinade.
6. Cover and refrigerate for 4 hours turning the steaks at least once in the marinade to allow for a more even marinade.

Dry Marinade
2 medium onions, cut into chunks
12 cloves garlic
3 tablespoons rosemary, leaves picked and finely chopped
3 tablespoons thyme, leaves picked and finely chopped
1 tablespoon dry sage
3 tablespoons black pepper corns
4 tablespoons olive oil
Salt to taste
4 x 250g sirloin steak

1. Place onion and garlic in a food processor and process until a mulch is formed. Transfer to a bowl.
2. Add rosemary, thyme and sage and combine.
3. Using a mortar and pestle crush the peppercorns so that they are not a powder but resemble a fine kibble. Add this to the marinade with the olive oil and some salt.
4. Mix the marinade together forming a paste.
5. Massage marinade into the steaks and allow to sit covered in the fridge overnight (or at least 6 hours)


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