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

Method

1. Pat the steaks dry and leave them uncovered to rest outside of the fridge for 1 hour. Cover loosely.
2. Heat a frying pan and add 57g of the beef fat.
3. Once hot, season the steaks generously with salt and pepper.
4. Place the steaks in the pan and cook, turning them after 3 minutes. Repeat, then remove from the pan and place on kitchen paper to rest in a warm place, like on top of the stove.
5. Place a saucepan on medium heat and add 1 tbsp of fat or oil.
6. Add the onion and cook for 2 minutes, stirring until softened.
7. Add the tomato and cook for another 2 minutes.
8. Now, add the ground coriander and cumin and stir through.
9. Add the black beans and the water from the tin, followed by the fresh coriander.
10. Simmer for 20 minutes and season the stew to taste.
11. For the migas, bring the stock to the boil in a saucepan.
12. In a separate pan, add the olive oil, crushed garlic, and chorizo (cut into small pieces).
13. Fry on a low heat for about 3 to 4 minutes, stirring occasionally.
14. Add the breadcrumbs and season with salt, chopped coriander, and pepper, mixing everything well.
15. Slowly pour in the stock and stir until the bread begins to break down and the liquid is absorbed (note: the mixture should not be too liquid or too dry).
16. Turn off the heat and set aside, ready to serve.
17. Heap a large spoonful of migas in the centre of each plate.
18. Slice the beef and divide it between 4 plates, resting it on top of the migas.
19. Place a dish of the black bean stew next to the steak.
20. Drizzle the plate with olive oil or chorizo oil.
21. Serve.