21 Day Aged Sirloin Steak in Black Garlic Butter
with Spring Onion Mash and Mustard Dressed Baby Leaf Salad
- Milk
- Sulphites
- Mustard
Our 21 Day Aged Sirloin Steak in Black Garlic Butter is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
2 unit(s)
21 Day Aged British Sirloin Steaks
30 grams
Unsalted Butter
(Contains: Milk)
450 grams
Potatoes
125 grams
Baby Plum Tomatoes
1 unit(s)
Spring Onion
1 bunch(es)
Flat Leaf Parsley
20 grams
Black Garlic Paste
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains: Milk)
1 sachet(s)
Chilli Flakes
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.
Remove the steaks and butter from your fridge to allow them to come up to room temperature.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, halve the baby plum tomatoes.
Trim and thinly slice the spring onion.
Finely chop the parsley (stalks and all).
Add the parsley and black garlic paste into a small bowl with the butter and mash with a fork until combined. Season with salt and a pinch of chilli flakes (add less if you'd prefer things milder), then set the herby black garlic butter aside.
In a medium bowl, combine the Dijon mustard and red wine vinegar, then gradually mix in the olive oil for the dressing (see pantry for amount) with a fork or whisk until well combined.
Season with salt and pepper, then set the salad dressing aside for now.
Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
Once hot, lay the steaks into 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 well done.
Once cooked, transfer the steaks to a plate and spoon over the herby black garlic butter. Cover loosely with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
While the steaks rest, drain the cooked potatoes in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir through the spring onion.
When ready to serve, slice the steaks widthways into 1cm thick slices.
Share the mash between your plates, then plate up the steak alongside, spooning over the herby black garlic butter.
Toss the baby leaves and tomatoes in the mustard dressing and add to your plates. Crumble over the Greek style salad cheese.
Sprinkle with the remaining chilli flakes to finish.
