Tender sirloin steak with two salsas

Name: tender sirloin steak with two salsas
Cook time: 25 min
Total time: 180 min
Yield: 4
Ingredients: 1 tender prime rib on the piece; 2 Red pepper; cut White bread; 50 ml semi skimmed milk; 30 g oven roasted almonds; tl ground cumin; 75 ml traditional olive oil; 1 toe garlic; 1 el Red wine vinegar; 1 shallot; 10 g fresh flat parsley container 20 g; 50 g pickle spicy; 7,5 g fresh dill container 15 g; 7,5 g fresh coriander container 15 g; 2 el tarragon vinegar; 2 el capers; 3 el traditional olive oil

Entrecote on the piece with a pepper and herbal salsa.

Directions

Allow the sirloin steak to reach room temperature in 1 hour. In the meantime, preheat the oven to 225 ° C.
Place the peppers in the oven dish for the romesco and roast them in the oven for about 25 minutes. They can be blackened.
Take out of the oven, put in a plastic bag and seal. Let stand for 30 minutes. This way you can easily peel the peppers.
Peel the peppers and remove the stalk and seed lists. Put the flesh in a bowl.
Soak the bread in the milk for 2 minutes. Squeeze and put in the bowl with the peppers.
Add the almonds, cumin, olive oil, garlic and red wine vinegar and puree with the hand blender into a thick sauce. Season with salt and pepper.
Peel the shallot and remove the leaves from the parsley. For the salsa verde, put the shallot, gherkin, herbs, tarragon vinegar and oil in a bowl.
Purée with the hand blender to a thick salsa. Mix in the capers and season with salt and pepper.
Heat the oil in a frying pan and roast the meat in 4 minutes.
Put it in the baking dish and insert the meat thermometer into the thickest part of the meat.
Bake the meat for 25-30 minutes in the oven or until the core temperature is 55 ° C.
Wrap the meat in aluminum foil. Let rest for 10 minutes outside the oven.
Cut the slices into slices and serve with the romesco and salsa verde.