Griddled sirloin of Asturian beef with creamy potato purée and char-grilled peppers
For the potato purée
Cook the potatoes in water with a pinch of salt, 10 gr / 1/3 oz black pepper, a bay leaf and a splash of virgin olive oil. When cooked, drain and blend in the Thermomix with the milk and beat with extra virgin olive oil. Season and set aside.
For the char-grilled peppers
Rub the peppers with oil and a little salt and grill over red-hot coals until brown on the outside but the flesh is still firm (15 to 18 minutes). Peel and cut into strips. Sauté the garlic and parsley and add.
Cut the sirloin of beef into slices about 6 cm thick. Place over the coals and sear on both sides. Add plenty of sea salt. (The advantage of sea salt is that the meat absorbs just as much salt as it needs). Brush off any extra salt. Slice thinly and place briefly under a grill.
Form a bed of potato purée. To one side, add the thin slices of beef and garnish with the roast peppers. Add a touch of Maldon salt.
"This is one of the most flavorsome and popular ways of cooking beef with the meat sizzling over red-hot coals, the tinkling of the coarse salt on the grid and the aroma of the fat on the hot iron. A wonderful sight to see, one that takes me back to my visits to some of the great Basque grillrooms–Bedúa, Etxébarri, Zaldúa, Julián, and others–where, right from the parking lot, you can conjure up the atmosphere that will greet you as you step inside."