Sweltering afternoon…continuation: beer or juice? (Simple Sirloin Steak)

…and my best friend won, again,
but this time had to cut off some calories that I shifted to its other presentation
“light” (check left of pic).
Actually, quaffed the juice first then reserved the beer for my to-go-along food
(for steak clashes with sweetened juice, much more melon)

Attacked the left over 2 pieces of “sirloin”, baby potatoes, my favorite
“pickled eggs & white onion” and so…
Sirloin was rubbed with combi of:
fine salt 8 grams,
crushed & whole black pepper 3 grams,
nutmeg powder 2 grams,
garlic powder 4 grams,
dried thyme 2 grams,
coriander powder 2 grams
a pinch of Spanish paprika 1 gram.
Post rubbing, marinated unto 200 ml. red wine for 1 hour
turning to other side every 15 minutes.
Unto 170 deg.C heated sizzling plate, in little butter, cook to desired state.
Potatoes were fried with little EVOO
then cooked a bit in left over meat marinade (in the same sizzling plate)
for a “CRUNCHIER” bite (not the soft-to-the-bite boiled ones we’re accustomed with)
(Pardon my grammage measurements. Am not used to teas-table-spoons.
We compute each ingredient in our production line by weight NOT BY VOLUME)

Try it. So simple and easy.
No hussle.