Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, wagyu top sirloin steak with asparagus & potatoes. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Wagyu Top Sirloin Steak With Asparagus & Potatoes is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Wagyu Top Sirloin Steak With Asparagus & Potatoes is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook wagyu top sirloin steak with asparagus & potatoes using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Wagyu Top Sirloin Steak With Asparagus & Potatoes:

1. Make ready Fullblood Wagyu Top Sirloin Steak
2. Make ready Small Red Potatoes
3. Take Asparagus
4. Take Olive Oil
5. Take Butter
6. Make ready Salt
7. Take Pepper
8. Get Lemon Pepper
9. Get Thyme
10. Make ready Garlic
11. Get Parsley
12. Make ready Parmesan

Steps to make Wagyu Top Sirloin Steak With Asparagus & Potatoes:

1. TOP SIRLOIN STEAK Take the steak out of the refrigerator 30 minutes prior to cooking the steak. Bring steak to room temperature.Place skillet/pan on stove and add 1/4 cup of olive oil. Season the steak to desired flavor. We recommend a little salt and fresh ground black pepper.Prepare garlic (that will be added to the skillet). Peel away papery layers from garlic bulb, and discard layers. Remove 3-5 cloves and finely chop.Heat up olive oil in the skillet, and add chopped garlic.
2. Along with the garlic, add a sprig of thyme to the skillet.Place room-temperature top sirloin baseball steak in the skillet on medium heat.Turn/flip the steak every minute, so it won’t crust over.Cook for 4-5 minutes, until medium-rare.
3. POTATOES In a medium saucepan, warm 4 cups of water. Salt the water generously. Add a pinch of pepper and a few tablespoons of olive oil to the water. Add 1 lb of small red potatoes to the water (make sure the water covers the potatoes). Bring to boil over medium heat. Boil for around 20 minutes.After the potatoes are fork-tender, remove potatoes from the water by draining with a sieve or colander.Place some olive oil onto a flat, non-stick cooking sheet.
4. Place the potatoes on the cooking sheet and let cool for about 10 minutes.Use a fork to smash the potatoes or a potato masher.Place either olive oil or butter (3-4 Tbsp of either) on the top of the potatoes.Season with salt and pepper to desired flavor.Peel away papery layers from garlic bulb, and discard layers. Remove 3-5 cloves and finely chop. Cook for one minute in a skillet with a little olive oil. Sprinkle on potatoes.Sprinkle parsley flakes on top of potatoes.
5. ASPARAGUS Preheat the oven to 425 degrees.1 bunch of asparagus spears trimmed.Lie the asparagus on a flat non-stick cooking sheet.Lightly coat all areas of the asparagus with 4-5 Tbsp of olive oil. Let stand for approximately 5 minutes. Lightly coat the asparagus to flavor with lemon pepper and salt (roughly 1 Tbsp of each).
6. Bake in the oven for approximately 10 minutes.After the initial 10 minutes, remove and sprinkle around 2 Tbsp of Parmesan cheese on asparagus. Place back in the oven for approximately 2 more minutes.Remove and serve.
7. Ready to serve and ENJOY!

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