21 Day Aged Sirloin in Gochujang Honey Butter Sauce
with Kimchi Inspired Slaw, Sesame Chips and Roasted Tenderstem®
- Sesame
- Soya
- Milk
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
Our 21 Day Aged Sirloin in Gochujang Honey Butter Sauce 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
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
160 grams
Tenderstem® Broccoli
1 unit(s)
Garlic Clove
120 grams
Sliced Carrot and Cabbage Mix
15 grams
Sambal Paste
15 milliliter(s)
Rice Vinegar
30 grams
Gochujang Paste
(Contains: Soya)
15 grams
Honey
20 grams
Unsalted Butter
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
50 milliliter(s)
Water for the Sauce
3 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.
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 and pepper, then toss to coat. Sprinkle over the sesame seeds. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways.
Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the chips have 10-12 mins left, transfer the Tenderstem® to the middle shelf of the oven and bake for the remaining time, 10-12 mins.
While everything cooks, in a medium bowl, combine the coleslaw mix, sambal paste, rice wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then toss together.
Set aside for later.
When everything in the oven has 10 mins left, 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 to a board, cover 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.
Wipe out the pan used for the steak and return to medium-high heat with a drizzle of oil.
Once hot, add the garlic and cook for 30 secs.
Add the gochujang paste, honey and water for the sauce (see pantry for amount). Cook until the sauce has thickened, 2-3 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Stir through the butter until melted. Remove from the heat.
Cut the steaks into 1cm thick slices, then transfer to your plates. Drizzle over the gochujang honey butter sauce.
Serve with your chips, roasted Tenderstem® and kimchi inspired slaw alongside.
Add a dollop of mayonnaise (see pantry for amount) for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The gochujang honey butter sauce was praised for its amazing flavour, complementing the steak well.
- Ease of prep: Reviewers found the recipe quick and easy to follow, making for a straightforward cooking experience.
- Suggestions: Consider cooking the steak to your preferred doneness; some found it tough when prepared as instructed.
- Portions: Several customers mentioned small steak sizes; consider adding extra sides if you have a larger appetite.
