Dutch sirloin steak with green asparagus
TV chef Niels Runderkamp conjures up the Ceramica Limone into a stage for sophisticated flavors in this summer dish. Tender Dutch sirloin steak takes the lead role, framed by grilled green asparagus, creamy Beemster Valery potatoes and a subtle dressing of salty-fresh ponzu. The combination of pure Dutch ingredients and oriental nuances results in an elegant plate that feels surprisingly refined – perfect for lovers of the good outdoors.
View recipeFOR 4 PERSONS
Time: 20 min
Difficulty: medium
Ingredients:
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800 g Dutch sirloin steak
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8 Beemster bantam potato Valery
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12 small green asparagus
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2 small shallots
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1 mini cucumber
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1/4 red pepper
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8 tbsp ponzu
1. Preparation
Bring the barbecue to temperature and meanwhile cook the Beemster Valery potatoes for about 20 min with some salt.
2. Asparagus
Grill the small green asparagus al dente in about 4 to 6 min. Cut the cucumber into thin diagonal slices and the shallot into rings and keep aside for garnish.
3. Sirloin steak
Grill the meat for about 10 minutes nicely browned on both sides and let rest for a while (preferably covered).
4. Formatting
Fix the plates with the green asparagus. Place diagonally against this the cucumber and sliced shallot, and to this the Beemster potatoes cut into pieces.
Slice the sirloin steak and divide the slices among the plates. Season with the ponzu and serve.
