Korean Inspired Sirloin Steak Night
with Spicy Mayo, Sesame Tenderstem® and Roasted Potatoes
- Sesame
- Egg
- Mustard
- Soya
- Nuts
- Peanut
- May contain traces of allergens
This Korean Inspired Sirloin Steak Night is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Ingredients
2
21 Day Aged British Sirloin Steaks
450
Potatoes
5
Roasted White Sesame Seeds
(Contains: Sesame May be present: Nuts, Peanut)
1
Red Chilli
1
Spring Onion
32
Mayonnaise
(Contains: Egg, Mustard)
15
Sriracha Sauce
25
Ketjap Manis
(Contains: Soya)
80
Tenderstem® Broccoli
Not included in your delivery
1
Olive Oil
1
Sugar
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 into 2cm chunks (no need to peel). Pop them 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 onion.
In a small bowl, mix the mayo with half the sriracha (use less if you'd prefer things milder), then set your sriracha mayo aside.
In another small bowl, mix together the ketjap manis, remaining sriracha, sugar and olive oil (see pantry for both amounts) - this is your glaze.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the broccoli, chilli (add less if you'd prefer things milder) and remaining sesame seeds. Stir-fry for 3-4 mins.
Add a splash of water, then cover with a lid (or foil) and cook until tender, 2-3 mins more.
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.
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 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 and cook for the last min, then remove from the heat.
Turn the steaks in the glaze to evenly coat them, then transfer to a plate.
Cover with foil and allow to rest for a couple of mins.
When rested, thinly slice the steaks widthways and transfer to your plates. Spoon over any remaining glaze from the pan.
Serve the sesame broccoli and potatoes alongside. Add a dollop of spicy mayo for dipping and sprinkle over the spring onion to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Korean-inspired glaze and spicy mayo are real highlights, with many finding the overall dish full of bold, well-balanced flavour. The sesame seeds add a pleasing twist to both the potatoes and broccoli.
- Ease of prep: Most find this straightforward to pull together, though juggling the steak and side dishes at the same time can feel like a lot at once.
- Suggestions: Follow the steak timing on the recipe card closely, as it can overcook quickly; if you find the glaze too strong, consider serving it on the side as a dip rather than coating the steak directly. Some felt a ribeye might suit this recipe better if you prefer a more flavourful cut.
- Portions: The tenderstem broccoli portion can feel light for two people, so consider adding an extra handful if you have some to hand.
