This recipe is submitted by J. Dante Morados. Visit his blog at jdantemorados.com.

After a sweltering afternoon hassle at the office I thought of preparing  a simple meat dish for Pangs (my wife Marilyn) which will also be “pulutan” (food to go with spirited drinks) for my usual 2 bottles of cold ones before hitting the sack post tiring day.

INGREDIENTS:

2 slices of "sirloin" (about 1/2 inch thick)
25 pcs. baby potatoes
1 pc. my fave sliced "pickled egg”
1 large white onion, roundedly-sliced
8 grams fine salt
3 grams combination cracked & ground black pepper
2 grams nutmeg powder
4 grams garlic powder
2 grams coriander powder
2 grams dried thyme
1 gram Spanish paprika
200 ml. red wine (any)
10 ml. EVOO (Extra Virgin Olive Oil)
10 grams butter (your choice)

PROCEDURES:

1.     Except for EVOO & butter, into red wine, add in all ingredients. Toss and blend well.
2.     Unto ref, marinate sirloin for 1 hour turning to each side every 15 minutes ensuring full marinade absorption.
3.     Pre-heat cast iron steak sizzling plate at 170 degrees C.
4.     Pour in butter. Scatter.
5.     Cook sirloin to desired state (giving 2 full minutes for each side will yield medium rare to medium). Your choice in this aspect.
6.     Transfer to serving plate. Cover with foil.
7.     Into same sizzling plate, pour in EVOO, fry mini potatoes for 5 minutes tossing constantly to even-up cooking.
8.     Slowly, on per need basis-to prevent drying up, add in excess marinade and let potatoes boil for another 5 minutes
9.     Transfer to serving plate, add in sliced “pickled egg” & onion.
10.     Serve with your cherished “beer”. Enjoy.

Sirloin will yield “spice-full Italian profile taste” while potatoes will be "CRUNCHIER" to bite being about 90% fully cooked only; entirely different from the soft-to-the-bite over boiled ones we're accustomed with.

(Pardon my grammage measurements. Am not used to teas-table-spoons. We compute each ingredient by weight NOT BY VOLUME)