Sirloin Steaks in a Garlic & Chive Butter
with Cheesy Bacon Hasselback Potatoes and Tomato Salad
- Milk
- Sulphites
- Milk
- May contain traces of allergens
Ingredients
2 unit(s)
21 Day Aged British Sirloin Steaks
30 grams
Unsalted Butter
(Contains: Milk)
350 grams
Salad Potatoes
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
1 bunch(es)
Chives
60 grams
British Smoked Bacon Lardons
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks and butter from your fridge to allow them to come up to room temperature.
Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.
Put the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden and tender, 35-40 mins.
Meanwhile, pop the garlic cloves (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the parcel on the middle shelf of your oven until soft, 10-12 mins.
In the meantime, grate the cheese. Finely chop the chives (use scissors if easier).
In a small bowl, combine the butter and chives.
Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork, then stir it into the chive butter. Season with salt and pepper.
When the potatoes have 10 mins remaining, sprinkle the bacon lardons and cheese over the potatoes and return to the oven for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
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 and spread over the garlic-chive butter, then cover with foil and allow the steak to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw steak. It's safe to eat when browned on the outside.
Halve the baby plum tomatoes.
In a medium bowl, combine the balsamic vinegar and olive oil for the dressing (see pantry for amount). Stir the tomatoes through the dressing. Season with salt and pepper.
Just before everything's ready, add the baby leaves to the tomato bowl and toss to coat in the dressing.
When everything's ready, transfer your steaks to your serving plates. Spoon over any melted butter from the resting place.
Serve the cheesy bacon hasselback potatoes and the tomato-baby leaf salad alongside.
Enjoy!
