Ingredients:

  • 680g top sirloin steak, sliced into 2.5cm strips
  • 680g Yukon Gold potatoes, diced into 1.25cm cubes
  • 2 tbsp high smoke point oil
  • 1 large yellow onion, roughly chopped
  • 2 bell peppers, sliced into strips
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 60ml A1 steak sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp coarse ground Dijon mustard
  • 0.5 tsp red pepper flakes

Instructions:

  1. Preheat the griddle. Crank two burners to medium high and one to medium until the steel is faintly smoking.
  2. Oil the surface. Spread 1 tbsp of oil over the hotter zones using your spatula.
  3. Sear the potatoes. Spread the 680g of diced Yukon Golds in a single layer. Note: Don't touch them for 4 minutes to develop a crust.
  4. Toss the vegetables. Add the onion and peppers to the potatoes, drizzling with more oil until the onions turn translucent.
  5. Move to the cool zone. Slide the veg mix to the lower heat burner to finish softening.
  6. Sizzle the steak. Add the remaining oil to the hot zone and drop the 680g of steak strips until a dark brown crust forms.
  7. Add the aromatics. Toss the minced garlic and smoked paprika into the steak for 30 seconds until the scent fills the air.
  8. Combine and glaze. Slide the potatoes back into the steak and pour over the mixed Cowboy sauce.
  9. Toss and coat. Use your spatulas to fold everything together for 1 minute until the sauce thickens and looks glossy.
  10. Serve immediately. Remove from the heat while the steak is still slightly pink in the middle.