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French Recipes
21-Day Aged Sirloin Steak

21-Day Aged Sirloin Steak

with Provencale Traybake and Balsamic Herby Drizzle

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Sometimes only a showstopper recipe will do, and our sirloin steak is just that. Made with fresh provencale veggies and drizzled in balsamic herb dressing, the complex flavours perfectly match the taste of a rich sirloin steak.

Allergens:Sulphites
Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Potato

½ pot(s)

Provencale Herbs

1 unit(s)

Aubergine

1 unit(s)

Red Pepper

½ bunch(es)

Flat Leaf Parsley

½ unit(s)

Garlic Clove

1 sachet

Balsamic Vinegar

(ContainsSulphites)

2 unit(s)

Sirloin Steak

1 bag(s)

Rocket

Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2238 kJ
Energy (kcal)535 kcal
Fat19.0 g
of which saturates8.0 g
Carbohydrate48 g
of which sugars9.0 g
Protein45 g
Salt0.33 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Bowl
Cutting board
Instructionsarrow up iconarrow up icon
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Roast the Spuds
Roast the Spuds
1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, sprinkle on half of the Provencale herbs and season with salt and pepper. Toss to coat in the oil, then roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

Prep the Veggies
Prep the Veggies
2

Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Pop the veggies onto another baking tray and drizzle with oil. Sprinkle on the remaining herbs, season with salt and pepper and use your hands to coat the veggies evenly. Roast in your oven until soft and charred, 25-30 mins.

Make the Dressing
Make the Dressing
3

Peel and grate the garlic (or use a garlic press). Finely chop the flat leaf parsley (stalks and all). In a small bowl, mix the balsamic vinegar and olive oil (see ingredients for amount) together. Stir in the flat leaf parsley and as much garlic as you fancy. TIP: We recommend starting with a tiny amount, tasting and adding more if you want the dressing extra garlicky!

Cook the Steak
Cook the Steak
4

When the veggies have about 10 mins left, put a frying pan on high heat with a drizzle of oil. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium rare. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is cooked.

Finish Off
Finish Off
5

When the steaks are cooked, transfer them to your chopping board, cover with foil and allow to rest for a couple of minutes. Pop the rocket into a bowl and pour in half of the dressing. When ready, add the roasted veggies to the bowl and toss to coat in the dressing. Get ready to serve.

Time to Eat!
Time to Eat!
6

Share the wedges between your plates and serve the salad alongside. Slice the steak and arrange on the plate. Finish by spooning the remaining dressing over the steak. Tuck in!