21 Day Aged Sirloin Steak and Cheesy Rosemary Chips
with Corn Cobs, Garlicky Tenderstem® Broccoli and Asparagus
Our 21 Day Aged Sirloin Steak and Cheesy Rosemary Chips is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
20 grams
Unsalted Butter
(Contains: Milk)
2 unit(s)
21 Day Aged British Sirloin Steaks
1 bunch(es)
Rosemary
450 grams
Potatoes
2 unit(s)
Garlic Clove
2 unit(s)
Corn on the Cob
80 grams
Tenderstem® Broccoli
100 grams
Asparagus
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tbsp
Water for the Greens
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the butter and steaks from the fridge to allow them to come up to room temperature.
Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt, pepper and half the rosemary, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the garlic parcel to the chip tray.
When the oven is hot, roast the chips on the middle shelf until golden, 30-35 mins.
Meanwhile, halve the corn on the cobs by running a knife firmly around the middle, then snapping them in half with your hands. Put the corn on the cob on a large sheet of foil. Drizzle with oil, season with salt and pepper, then scrunch the foil closed to create a parcel and put on a baking tray.
Roast the corn on the top shelf until tender, 25-30 mins.
Meanwhile, peel and grate the remaining garlic (or use a garlic press). Halve any thick broccoli stems lengthways. Trim the bottom 2cm from the asparagus and discard.
When the chips are halfway through cooking, turn them. Remove the garlic parcel and set aside to cool. Return the chips to the oven for the remaining time.
When the corn has 10-12 mins left, remove the tray from the oven and add the Tenderstem® broccoli and asparagus to the same tray. Drizzle with oil, scatter over the grated garlic and season with salt and pepper, then toss to coat. Spread out in a single layer.
Return to the oven to roast until tender and crispy, 10-12 mins.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Pop the mashed garlic into a small bowl with the butter and remaining rosemary. Season with salt and pepper, mix well, then set your garlic butter aside.
When the chips have 5 mins remaining, sprinkle over the hard Italian style cheese and return to the oven for the remaining time.
Pop the (now empty) frying pan back on high heat with a drizzle of oil. Season the steaks with salt and pepper.
Once hot, lay the steaks in the pan and fry until browned, 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium rare. TIP: Cook for 1-2 mins more if you like it more cooked.
Once cooked, transfer the steaks to a plate. Spoon over the garlic butter, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw steaks. They're safe to eat when the outside is browned.
Once rested, thinly slice the steaks and transfer to your plates. Spoon over any buttery juices from the resting plate.
Serve with the cheesy rosemary chips, corn cobs, garlicky broccoli and asparagus.
