D2L Sizzler Steak
- Wheat
- Cereals containing gluten
- Egg
- Sulphites
- Peanut
- Soya
- Celery
- May contain traces of allergens
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
Ingredients
450 grams
Potatoes
1 unit(s)
Red Onion
1 unit(s)
Garlic Clove
1 unit(s)
Red Chilli
1 unit(s)
Spring Onion
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
1 unit(s)
Carrot
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
10 unit(s)
Beef Sizzler Steaks
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
100 grams
Chopped Cavolo Nero
1 bunch(es)
Coriander
1 unit(s)
Lime
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
15 grams
Miso Paste
(Contains: Soya)
15 grams
Sesame Seeds
Not included in your delivery
2 tbsp
Olive Oil
15000 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Put a large saucepan of water with 0.5 tsp salt on to boil for the potatoes. Chop the potato into 2cm chunks (no need to peel!).When boiling add the potatoes and cook until you can easily slip a knife through, 15-20 mins. When the potato is ready, drain 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.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then slice thinly. Trim the spring onions then slice thinly. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Trim the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the centre
Heat a splash of oil in a large frying pan on a high heat. When hot, season your steaks with some salt and pepper and lay them in the pan and fry or 45 seconds on each side (This will cook them medium rare). Once cooked lay them on a board to rest and cover with some tin foil. Return the pan to a medium heat with another splash of oil if needed. When hot, add the sliced onion and cook until tender, 4-5 minutes.
Once the onion has softened, add the garlic, stir and cook for a further minute. Add the red wine stock pot and water (see ingredients for amount) Mix well to combine and simmer until thickened, 6-8 minutes. Meanwhile, heat a splash of oil in a medium frying pan on a medium high heat. When hot, add the cavolo nero and cook for 1 minute. Add a splash of water and cover with a lid or tin foil, cook until tender, 3-5 minutes. Taste and season with salt and pepper.
Start by reheating the mash. When piping hot, share between your plates. Thinly Slice your steaks and put on the mash (reserving 1 per person for lunch) Serve the cavolo nero on the side and pour over the gravy. Enjoy!
. Bring a saucepan of water up to the boil with 0.25 tsp of salt for the noodles When boiling, add the noodles and cook for 4 mins. Drain in a sieve to stop them sticking together. Start by roughly chopping the coriander (stalks and all). Zest the lime and cut in half. Chop the peanuts.Mix the miso, olive oil (see ingredients for amount), sesame seeds, the zest and juice of half of the lime, a pinch of salt and sugar if you have some. in a small bowl. In a separate bowl combine the noodles, lettuce, carrot, chilli, spring onion and half of the coriander. Pour in the miso dressing and mix well. Share the salad mix between your lunch containers and top with the remaining sliced steak. Sprinkle over the peanuts and remaining coriander. Enjoy!
