HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAll American BBQ Glazed Sirloin Steak
All-American BBQ Glazed Sirloin Steak

All-American BBQ Glazed Sirloin Steak

with Sweet Potato Fries, Chimmichurri and Corn on the Cob

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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Sirloin Steak

1 unit(s)

Sweet Potato

½ unit(s)

Green Chilli

2 unit(s)

Corn on the Cob

2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 bunch(es)


1 sachet

Cider Vinegar


1 sachet

BBQ Sauce

Not included in your delivery

2 tbsp

Olive Oil

1 tbsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3077 kJ
Energy (kcal)736 kcal
Fat22.0 g
of which saturates9.0 g
Carbohydrate89 g
of which sugars29.0 g
Protein46 g
Salt1.23 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
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Remove the steaks from the fridge to bring them up to room temperature. Preheat your oven to 200°C. Chop the sweet potato into 2cm wide wedges (no need to peel!). Pop the potato on a large baking tray and drizzle with oil. Season with salt and pepper. Thinly slice half the green chilli.Finely chop the rest. Halve the corn on the cobs by running a knife firmly around the middle then snapping in half with your hands.


Put the corn on the cob on a large sheet of foil. Drizzle with oil and season with salt and pepper. Put the chilli slices and half the garlic (keep the clove(s) whole with the skin on) on top then scrunch the foil closed to create a parcel. Put this on the tray alongside the sweet potato. Roast on the top shelf of your oven until the sweet potato are soft and golden and the corn is tender, 25-30 mins. Turn the potato halfway.


Meanwhile, peel and grate the remaining garlic (or use a garlic press). Finely chop the parsley and coriander (stalks and all). Put the grated garlic, chopped chilli and herbs in a bowl along with the cider vinegar, oil and sugar (see ingredients for amount). Stir together then season to taste with salt and pepper. Set aside - this is your chimichurri dressing!


When the potatoes and corn have about 15 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, carefully lay the steaks in the pan and brown for a minute on each side. Once browned, lower the heat slightly and cook for another 1-2 mins on each side. TIP: This will cook the steak to medium rare - if you like yours less rare just cook for 1-2 mins more.


As soon as the steaks are cooked to your liking, transfer to a clean plate and spread the BBQ sauce all over both sides. Loosely cover with foil and leave to rest for a few mins - this will help the steak get nice and juicy.


Divide the sweet potato and corn between your plates. Slice the steaks and lay alongside, making sure your drizzle over the BBQ-y juices! Finish by spooning the chimichurri dressing all over. Enjoy!