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Craig Wilson, chef-proprietor at Eat on the Green in Udny, shows how to prepare a chargrilled Aberdeen Angus sirloin steak, served with red onion marmalade, roasted garlic, roasted potato wedges, and a tossed salad with honey and balsamic dressing.
To cook the wedges, put some chopped garlic through the potatoes, add olive oil, salt and cracked black pepper, and cook in the oven at 220C for 10 to 15 minutes.
For the marmalade, add olive oil and red onions to a pan, again with salt and cracked black pepper, and some soft brown sugar to caramelise the onions. Add a glass of red wine, some balsamic vinegar, chopped rosemary and thyme. Simmer for 10 to 15 minutes.
Take your piece of high quality Aberdeen Angus beef from the fridge and let it come to room temperature. Heat the pan – “Get the battery out of the smoke alarm, open all your windows, it will be worth it!” – add oil, salt and pepper to the trimmed beef, and cook. Turn after a couple of minutes. Remove from the pan and pour the juices from the pan over the steak and leave for a couple of minutes.
Make a “sexy dressing” using one-third vinegar, two-thirds olive oil, some balsamic vinegar, and a tablespoon of honey. Whisk together. Add the dressing to the salad, and toss it. Do this just before serving.