Dry-Aged Sirloin Steak with Cheesy Roast Fingerling Potatoes

Ingredients

• •2 sirloin steaks
• •12 oz fingerling potatoes
• •½ cup mexican cheese blend
• •1 tbsp extra virgin olive oil
• •½ tsp granulated garlic
• •½ tsp ground pepper
• •1 pinch pepper flakes
• •2 tbsp cilantro
• •2 tbsp chives
• •2 large garlic cloves
• •2 green onions

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Method

From foodista.com — read the original

1. 1We wrapped each steak in three to four layers of cheese cloth. Then placed them on a small rack in the bottom of the refrigerator in the back corner of the bottom shelf where the temperature is 34°F.
2. 2We left them there for four days then unwrapped them at dinner time. We proceeded to cook them in a lightly oiled (EVOO) cast iron skillet over medium-high heat.
3. 3We checked the internal temperature and flipped them after a minute or two and about one to two minutes after that the internal temperature was aver 130°F (140°F = medium rare). So we removed them and let them rest while we finished and plated the meal.
4. 4Place the cut potatoes, olive oil, pepper, salt, granulated garlic and red pepper flakes in a bowl and mix thoroughly.
5. 5Arrange potato mixture on a lightly oiled cookie sheet that will fit in you toaster oven if possible.
6. 6Bake at 400°F for 12 minutes or until almost fork tender.
7. 7Mix the cheese, chives, cilantro, fresh garlic and green onions and spread on top of the potatoes.
8. 8Bake for another 9 minutes at 400°F or until fork tender. Then remove and serve.