This Korean Inspired Sirloin Steak Night is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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 war 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
21 Day Aged Sirloin Steaks
450
Potatoes
5
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
1
Red Chilli
1
Spring Onion
32
Mayonnaise
(Contains Egg, Mustard)
2
Sriracha Sauce
25
Ketjap Manis
(Contains Soya)
80
Tenderstem Broccoli
1
Olive Oil
1
Sugar
Preheat your oven to 200°C and remove the steaks from your fridge to allow them to come up to room temperature.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle on half the sesame seeds. Toss to coat then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve the chilli lengthways, deseed, then thinly slice. Trim and thinly slice the spring onions. In a small bowl, mix the mayo with half the sriracha, then set aside your spicy mayo. In another small bowl, mix together the ketjap manis, sugar (see ingredients for amount) and remaining sriracha. Add the olive oil (see ingredients for amount) and mix well - this is your glaze.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the broccoli, chilli and remaining sesame seeds. Stir-fry for 3-4 mins, then add a splash of water. Cover with a lid or some foil and cook until tender, 2-3 more mins. Season, then transfer to a bowl and cover to keep warm.
Wipe out your frying pan and pop back on high heat with a drizzle of oil. Season the steaks with salt and pepper.
When hot, lay the steaks into the pan and fry until browned, 1 min 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 well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.
When the steaks are almost cooked, pour in the glaze. Cook for the final min then remove from the heat.
Turn the steaks to evenly coat them in the glaze.
Transfer to a plate, then cover with foil and allow to rest for a couple of mins.
When rested, thinly slice the steaks widthways, then serve on plates, spooning over any remaining glaze from the pan.
Share out the broccoli and potatoes alongside with a dollop of spicy mayo.
Sprinkle over the spring onion to garnish.
Enjoy!