21 Day Aged Sirloin Steak and Cheesy Rosemary Chips
with Garlicky Tenderstem® Broccoli and Asparagus
- Milk
- Egg
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.
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
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 top shelf until golden, 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.
Pop the Tenderstem® broccoli and asparagus onto a baking 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.
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. At the same time, roast the veg on the middle shelf 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, garlicky broccoli and asparagus.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty meal, particularly praising the garlicky greens and cheesy rosemary chips.
- Ease of prep: Several found the recipe easy to follow, though some noted it involved multiple steps and timers.
- Suggestions: Consider reducing the amount of garlic and rosemary; some found these flavours overpowering.
- Portions: Some felt the vegetable portions were small; others appreciated the generous steak size.
- Steak quality: Opinions varied widely; some found the steak tender and delicious, while others reported tough or fatty cuts.
