Seared Sirloin Steak in Cheesy Leek Sauce
with Pesto Greens, Roasted Potatoes and Fresh Parsley Gremolata
- Milk
- Egg
- Nuts
- Cashew nuts
- Almonds
- Peanut
- May contain traces of allergens
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
Our Seared Lamb Steak in Cheesy Leek Sauce 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
1 bunch(es)
Flat Leaf Parsley
2 unit(s)
Garlic Clove
1 unit(s)
Leek
160 grams
Tenderstem® Broccoli
1 unit(s)
Lemon
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
120 grams
Peas
30 grams
Basil Pesto with Cashew Nuts
(Contains: Nuts, Cashew nuts, Milk May be present: Peanut)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May be present: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
½ tbsp
Olive Oil
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). Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Pop the potato chunks onto a large baking tray. Drizzle with oil, 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve any thick broccoli stems lengthways. Zest and cut the lemon into wedges.
Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside for now.
When the potatoes have 15 mins remaining, roast the broccoli on the middle shelf until tender and crispy, 10-12 mins.
Heat a drizzle of oil in a small saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.
Stir the garlic into the leek and fry for 1 min more.
Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat and simmer until lightly thickened, 1-2 mins.
Stir in the hard Italian style cheese until melted and half the parsley. Season with salt and pepper and cover to keep warm. Set aside for now.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
Once the oil is 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.
Meanwhile, when the broccoli has 1 min remaining, add the peas and pesto to the tray. Toss everything together and return to the oven until the peas are piping hot, 1 min more.
In a small bowl, combine a good squeeze of lemon juice with the remaining parsley, a pinch of zest, flaked almonds and olive oil (see pantry for amount). Season with salt and pepper - this is your parsley gremolata.
When the potatoes are cooked, spoon over the gremolata and toss together.
When everything's ready, reheat the creamy leek sauce if needed. Add a splash of water if it's a little too thick.
Once rested, slice the steaks widthways into 1cm thick slices.
Spoon the cheesy leek sauce onto your serving plate and top with the sliced steaks. Serve the parsley potatoes and pesto green veg alongside.
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