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Sirloin Steak and Rosemary Wedges

Sirloin Steak and Rosemary Wedges

with Soy and Balsamic Red Cabbage

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Allergens:MustardCereals containing GlutenSoyaSulphites

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

450 grams


½ bunch(es)


1 unit(s)

Red Cabbage

1 pot(s)

Mustard Seeds


1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 sachet

Balsamic Vinegar


1 pot(s)

Redcurrant Jelly

Not included in your delivery

75 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2276 kJ
Energy (kcal)544 kcal
Fat86.0 g
of which saturates8.0 g
Carbohydrate50 g
of which sugars10.0 g
Protein44 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and remove your steak from the fridge to allow it to come up to room temperature. Chop the potatoes into 2cm wide wedges (no need to peel!). Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Cut the cabbage in half lengthways through the root, remove the triangle root in the middle, then slice thinly.


Meanwhile, pop the wedges on a large, low sided, wide baking tray. Drizzle with oil, then season with salt and pepper and sprinkle over the rosemary. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.


Meanwhile, heat a drizzle of oil in a large saucepan on medium high heat. Once the oil is hot, add the cabbage and mustard seeds and stir fry for 2 mins. Pour in the soy sauce, balsamic vinegar, red currant jelly and water (see ingredients for both amounts). Stir and bring to a simmer, then reduce the heat to medium low, cover with a lid and leave to cook until the cabbage is tender, 10-12 mins. Stir twice in this time.


Once the cabbage is tender, remove the lid, increase the heat to medium and cook until the liquid has reduced, 8-10 mins. Remove from the heat.


5 mins before the potatoes and cabbage are cooked, 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 if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is browned.


Once cooked, remove the steak to a board and cover with foil - allow to rest for a couple of minutes. Once everything is ready, cut the steak into 2cm slices and serve with the wedges and a good spoonful of red cabbage. Enjoy!