We pause for this interuption....

These Vietnam/New Zealand/Sydney posts are taking longer than I thought! In the meantime, I made a fun dish while I was away and wanted to share; Red Curry Marinated Tri Tip with Roasted Fingerlings.

Steak and potatoes are a staple for almost every culture. In South America, specifically, Chile, it’s Bistec a Lo Pobre in the States; Steak and Mash Potatoes, and of course French, the bistro favorite of Steak Frites. Asians are not known to eat potatoes but I remember my mom's stir fry of Beef and French Fries well. It’s really genius if you think about it, juices from the beef seeping and soaking into crispy French fries. You can view my cousins' blog, Maltese Bacon for a good recipe.

While I was gone, I thought about a dish utilizing the freshest of potatoes straight from the farm with distinct flavors to soak it all up. Red Curry, came to my mind, random I know but I cooked the dish twice for both Aussies and Kiwis and it was hit. Here’s the recipe:

Beef (Tri Tip or Top Sirloin) 3 lbs

Red Curry Paste 2 T

Ginger 2 T (minced)

Garlic 2 T (minced)

Cilantro 2 T (chipped fine), extra leaves for garnish

Black pepper 1 t

Salt 1 T or at leisure

Lime juice ¼ Cup

Beef Broth 1 ½ cup

Potatoes (preferably Fingerlings or Baby New, Red) 3 lbs

Olive Oil ¼ cup

Salt as needed

Pepper as needed

1. Marinate first 7 ingredients (everything but broth) with beef up to 4 hours.
2. Let beef rest out of refrigerator for half an hour before searing, then sear on both sides in pan, about 2-3 minutes per side.
3. Place beef on tray in 400 degree F oven for 18-25 minutes depending on how you like doneness of beef.
4. In the meantime, use the pan that you seared the meat, heat to medium high, and add beef stock, lower to simmer for 10-15 minutes until sauce very slightly thickens.
5. When beef is done, let it rest for 5 minutes then, slice in thin strips.
6. Roast potatoes at 400 degrees F until crispy. (You can do this 15 minutes before putting in beef, then finish with and while steak is cooking.
7. Plate potatoes first, then steak along with juices and sauce, garnish with cilantro.