HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMatured Harissa Sirloin Steak
Matured Harissa Sirloin Steak

Matured Harissa Sirloin Steak

with Sweet Potato Wedges and ChimiChurri Beans

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We love a good Harissa Steak with Potatoes & Beans and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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

2 unit(s)

Small Sweet Potato

1 punnet(s)

Baby Plum Tomatoes

1 pack(s)

Green Beans

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 sachet

Red Wine Vinegar


1 tbsp

Olive Oil for the dressing

1 sachet

Harissa Paste

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Energy (kcal)699 kcal
Fat31.0 g
of which saturates9.0 g
Carbohydrate62 g
of which sugars22.0 g
Protein44 g
Salt0.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Frying Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and remove the steak from the fridge. Chop the sweet potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.


Halve the tomatoes and trim the green beans. Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all). Put the red wine vinegar in a bowl and add the olive oil (see ingredient list for amount) and half the parsley. Season with salt and pepper. Mix and set aside.


Heat a drizzle of oil in a frying pan 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 on each side if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is browned.


Once the steak is cooked, place onto a plate. Divide the harissa paste between the tops of the steaks and spread it out with a spoon. Cover with foil and leave to the side to rest while you cook the beans.


Pop your pan back on high heat and add a drizzle of oil if the pan is dry. Add the beans and season with salt and pepper. Stir fry until starting to char, 2-3 mins. Reduce the heat to medium and add the tomatoes and garlic to the pan and stir fry with the beans until softened, 2-3 mins. Remove from the heat and add the dressing to the pan. Toss to coat.


Serve the steak on plates with the chips and beans alongside. Drizzle over the resting juices, sprinkle the remaining parsley over the harissa steak and enjoy!