The Matador Room, Miami
Aussie Grassfed Beef Sirloin “Burnt Ends” with Chimichurri and Lime
This relatively simple build puts the natural flavor and high-quality Australian striploin on a stage. The only condiment is a gorgeous chimichurri, a trendy sauce given a sophisticated flavor lift with lots of citrus and a house-made green chili ferment providing depth and just the right amount of heat.
Why it works
As a rotating special, it’s easy to execute and fits right into the meaty menu at the Matador Room. The reference to “burnt ends” calls to American BBQ fans, and chimichurri is a local favorite in Miami, giving it broad appeal. The 10-12oz portion delivers a lot of value perception and retains a healthy margin to the bottom line.
From the Chef:
“A dish like this offers great value to our guests and is highly shareable, perfect for Jean-Georges Vongerichten’s Matador Room. The presentation is one of those where guests see it come through the dining room, and they have to have it – just what you want in a special menu item! The Australian striploin is really easy to work with, and seared hard on the plancha it really shines in this pairing with a bright, fresh and citrusy chimichurri. Chimichurri is everywhere in Miami, but it’s hard to find a really good one like this!”
-Chef Ilkay H. Suuctugu, CHEF DE CUISINE OF MATADOR ROOM