Sirloin steak, red pepper, garlic, shallot, jalapeno, sweet corn, thyme, onion chives, black truffle butter, russet potato, pasture butter, kosher salt, olive oil and black pepper.
With a stiff brush, scrub the potato under cold running water. Remove any bad spots with the tip of a sharp knife. Pat the potato dry, then rub lightly with olive oil and sprinkle all over with kosher salt. Poke with a fork, then roast in a 400 degree oven until internal temperature reaches 210 degrees, about 45-60 minutes.
Lightly sprinkle the steak with kosher salt then set it aside at room temperature for 30 minutes. This will help to ensure that we get the all-important Maillard reaction later.
Meanwhile, prepare the vegetables as shown. I’ve decided to add chili powder and cilantro for the corn.
15 minutes before the potato is ready, pat the steak dry and put it into a hot iron grill pan. Sear it for 5 minutes without moving it. Flip the steak over and smear it all over with butter containing minced shallot, garlic and thyme.
Saute the corn with the peppers until light golden brown, about 5 minutes. Add cilantro and chili powder.
Remove steak to a cutting board and allow to rest 5 minutes to redistribute the juices. Meanwhile, deglaze the steak pan with a little red wine.
Plate the steak and top it with pan juices and a little of the garlic butter. Serve with the corn and baked potato topped with truffle butter and onion chives.
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