Chimichurri Buttered Sirloin Steak
with Paprika Chips & Purple Sprouting Broccoli
This Sirloin Steak, Paprika Chips & Broccoli is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
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.
2 unit(s)
Sirloin Steak
30 grams
Butter
(ContainsMilk)450 grams
Potatoes
1 pot(s)
Smoked Paprika
1 clove
Garlic Clove
1 unit(s)
Spring Onion
1 bunch(es)
Coriander
1 unit(s)
Lime
1 pinch
Chilli Flakes
150 grams
Purple Sprouting Broccoli
Preheat your oven to 200°C. Take your steaks and butter out the fridge. Chop the potatoes into 1cm thick slices, then chop into 1cm wide chips (no need to peel!). Pop them on a low sided wide baking tray, drizzle with oil, sprinkle over the smoked paprika, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Meanwhile, peel the garlic clove(s) and pop into a square of foil with a drizzle of oil, then scrunch to enclose it. Roast on the baking tray with your chips until soft, 10-12 mins. Meanwhile, trim the spring onions and thinly slice. Roughly chop the coriander (stalks and all). Zest and cut the lime in half.
Pop the butter in a small bowl with the spring onion, coriander, lime zest and chilli flakes (careful they’re hot, add less if you don't like heat). Mash with the back of a fork and mix well until combined. Once the garlic is roasted, add that to the bowl and mash in as well. Set aside - this is your chimichurri butter. Pop a frying pan (no oil) on a medium-high heat. When hot, add the lime halves and cook until charred, 3-4 mins. Remove from the pan to a plate.
Wipe out the pan and return to the heat with a drizzle of oil on high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium-rare. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is browned. Pop the steaks on a plate spread over the chimichurri butter and loosely cover with foil. Pop to the side to rest while you cook the broccoli.
Once your steak is resting, pop your pan back on medium high heat with a drizzle of oil. Add the broccoli, season with salt and pepper and cook for 1-2 mins. Add a splash of water to the pan, cover with a lid or some tin foil and leave to steam fry until the broccoli is tender, 4-6 mins. Remove the pan from the heat.
Pop your steaks on the plates, pour over any buttery steak juice left on the plate. Serve the paprika chips alongside, pop the purple sprouting broccoli on the side of the plate and serve with a charred lime half to squeeze over. Enjoy!