Jason Palin – Gourmet Gusto Aussie Wagyu Beef Sirloin Steak with Black Bean Stew

Method

1. Pat the steaks dry and rest uncovered out of fridge for 1 hour. Cover loosely.
2. Heat the pan and add 2oz of the beef fat.
3. When hot, season the beef liberally with salt and pepper.
4. Place the beef into the pan and cook, turn after 3 minutes. Repeat, then take from the pan, place onto kitchen paper and rest in warm place, like the back of a stove top.
5. Place a saucepan on medium heat and add 1 tbsp fat or oil.
6. Add the onion and cook for 2 minutes, stirring until soft.
7. Add the tomato and cook for a further two minutes.
8. Now, add the dry coriander and cumin and stir.
9. Add the beans and water from the tin, followed by the fresh coriander.
10. Simmer for 20 minutes and season the stew to taste.
11. For the Migas, boil the stock in a saucepan.
12. In a separate pan, add the olive oil, crushed garlic and chorizo (cut in small pieces).
13. Fry on a low heat for about 3 to 4 minutes, stirring occasionally.
14. Add the bread and season with salt, chopped coriander and pepper, mixing everything well.
15. Slowly pour over the stock and stir until the bread starts to break down and the water is absorbed (note: the mixture should not stay neither too liquid nor too solid)
16. Turn off the heat ready to serve.
17. Heap a big spoon of Migas in centre of each plate.
18. Now slice the beef and share between 4 plates, resting on the Migas.
19. Place a pot of beans next to the steak.
20. Then, drizzle the plate with olive oil or chorizo oil.
21. Serve.