Recipe of Award-winning Wagyu Top Sirloin Steak With Asparagus & Potatoes

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Speedy Wagyu Top Sirloin Steak With Asparagus & Potatoes. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Wagyu Top Sirloin Steak With Asparagus & Potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Wagyu Top Sirloin Steak With Asparagus & Potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few ingredients. You can cook Wagyu Top Sirloin Steak With Asparagus & Potatoes using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Wagyu Top Sirloin Steak With Asparagus & Potatoes:

1. Fullblood Wagyu Top Sirloin Steak
2. Small Red Potatoes
3. Asparagus
4. Olive Oil
5. Butter
6. Salt
7. Pepper
8. Lemon Pepper
9. Thyme
10. Garlic
11. Parsley
12. Parmesan

Steps to make to make Wagyu Top Sirloin Steak With Asparagus & Potatoes

1. TOP SIRLOIN STEAK Take the steak out of the refrigerator 30 minutes prior to cooking the steak. Bring steak to room temperature.Place skillet/pan on stove and add 1/4 cup of olive oil. Season the steak to desired flavor. We recommend a little salt and fresh ground black pepper.Prepare garlic (that will be added to the skillet). Peel away papery layers from garlic bulb, and discard layers. Remove 3-5 cloves and finely chop.Heat up olive oil in the skillet, and add chopped garlic.
2. Along with the garlic, add a sprig of thyme to the skillet.Place room-temperature top sirloin baseball steak in the skillet on medium heat.Turn/flip the steak every minute, so it won’t crust over.Cook for 4-5 minutes, until medium-rare.
3. POTATOES In a medium saucepan, warm 4 cups of water. Salt the water generously. Add a pinch of pepper and a few tablespoons of olive oil to the water. Add 1 lb of small red potatoes to the water (make sure the water covers the potatoes). Bring to boil over medium heat. Boil for around 20 minutes.After the potatoes are fork-tender, remove potatoes from the water by draining with a sieve or colander.Place some olive oil onto a flat, non-stick cooking sheet.
4. Place the potatoes on the cooking sheet and let cool for about 10 minutes.Use a fork to smash the potatoes or a potato masher.Place either olive oil or butter (3-4 Tbsp of either) on the top of the potatoes.Season with salt and pepper to desired flavor.Peel away papery layers from garlic bulb, and discard layers. Remove 3-5 cloves and finely chop. Cook for one minute in a skillet with a little olive oil. Sprinkle on potatoes.Sprinkle parsley flakes on top of potatoes.
5. ASPARAGUS Preheat the oven to 425 degrees.1 bunch of asparagus spears trimmed.Lie the asparagus on a flat non-stick cooking sheet.Lightly coat all areas of the asparagus with 4-5 Tbsp of olive oil. Let stand for approximately 5 minutes. Lightly coat the asparagus to flavor with lemon pepper and salt (roughly 1 Tbsp of each).
6. Bake in the oven for approximately 10 minutes.After the initial 10 minutes, remove and sprinkle around 2 Tbsp of Parmesan cheese on asparagus. Place back in the oven for approximately 2 more minutes.Remove and serve.

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