Honey and Soy Glazed 21 Day Aged Sirloin Steaks
with Sesame Fries, Charred Pea Pod Slaw and Chilli
- Sesame
- Egg
- Mustard
- Wheat
- Cereals containing gluten
- Soya
- Pecan Nuts
- Almonds
- Walnuts
- Peanut
- Pistachio nuts
- Brazil nuts
- Hazelnuts
- Macadamia Nuts
- Cashew nuts
- Nuts
- May contain traces of allergens
Our Honey and Soy Glazed Duck Breast is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
2 unit(s)
21 Day Aged British Sirloin Steaks
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May be present: Pecan Nuts, Almonds, Walnuts, Peanut, Pistachio nuts, Brazil nuts, Hazelnuts, Macadamia Nuts, Cashew nuts, Nuts)
80 grams
Young Pea Pods
1 unit(s)
Lime
1 unit(s)
Red Chilli
120 grams
Sliced Carrot and Cabbage Mix
32 grams
Mayonnaise
(Contains: Egg, Mustard)
15 grams
Ginger Puree
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
15 grams
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, heat a large frying pan on medium-high heat with a drizzle of oil.
Once hot, add the pea pods to the pan and stir-fry until tender and charred, 2-3 mins. Season with salt and pepper. Remove from the heat.
Zest the lime and cut into wedges. Thinly slice the red chilli.
In a medium bowl, add the charred pea pods, sliced carrot and cabbage mix, mayo and half the juice from the lime. Season with salt and pepper. Toss to combine.
Wipe out the pan. Heat the (now empty) frying pan on high heat with a drizzle of oil. 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, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
Give the (now empty) frying pan a wipe clean, and return to medium heat with a drizzle of oil.
Once hot, add the ginger puree and half the lime zest. Stir-fry until fragrant, 30 secs.
Pour in the soy sauce and honey. Stir to combine and bring to the boil. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Simmer until reduced slightly, 1-2 mins. Remove from the heat.
Once the steaks have rested, thinly slice widthways.
Serve the steaks, sesame fries, pea pod slaw and remaining lime wedges alongside.
Spoon the honey soy glaze over the steaks.
Garnish with the sliced chilli (add less if you'd prefer things milder) and remaining lime zest.
Enjoy!
