Learn how to make striploin with smashed potatoes

The striploin is a cut found in the front part of the beef sirloin, located very close to the famous ribeye and sirloin. This cut has a generous layer of fat on the side, along with the ideal amount of marbling. It takes the spotlight in the meal, and to accompany it, we suggest smashed potatoes and seasonings such as rosemary, intensifying the flavors of the dish.

Check out the recipe, with a very practical preparation that pairs well with a full-bodied wine.

INGREDIENTS:

• 1 Striploin Estância 92
• 6 small potatoes
• 1 tablespoon of butter
• Rosemary to taste
• Olive oil to taste
• Ground black pepper to taste
• Coarse salt to taste
• Salt to taste

INSTRUCTIONS:

Cut the striploin into wide steaks and season the meat with coarse salt. Grill on the barbecue and wait until it reaches the desired doneness.

Cook the potatoes in salted water until they are very soft. Let them cool slightly and mash them lightly. Brush with butter, cover with rosemary, and fill the pan with aluminum foil.

Bake in a preheated oven at 180°C for 15 minutes and wait until it is lightly golden.

Serve immediately!