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Sirloin Steak and Black Garlic Butter

Sirloin Steak and Black Garlic Butter

with Mash and Peashoot Salad

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This Sirloin Steak and Black Garlic Butter is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:MilkMustardSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Sirloin Steak

30 grams

Butter

(ContainsMilk)

1 pack(s)

Potato

1 unit(s)

Spring Onion

1 pot(s)

Black Garlic Cloves

1 pinch

Chilli Flakes

1 sachet

Red Wine Vinegar

(ContainsSulphites)

1 bag(s)

Pea Shoots

Not included in your delivery

½ sachet

Dijon Mustard

(ContainsMustard, Sulphites)

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Energy (kcal)690 kcal
Fat40.0 g
of which saturates17.0 g
Carbohydrate42 g
of which sugars2.0 g
Protein44 g
Salt0.38 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Saucepan
Bowl
Fork
Frying Pan
Colander
Plate
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Fill and boil your kettle. Get the steak and butter out of the fridge.Peel the potatoes and chop into 2cm chunks.Pop the potato chunks into a saucepan with 0.5 tsp of salt and cover with boiling water.Put the potato pan onto medium-high heat and cook until you can easily slip a knife through, 15-20 mins.

2

Trim the spring onion and thinly slice.Finely chop the black garlic cloves.Pop the butter into a small bowl and add the black garlic cloves.Use a fork to mash the garlic cloves into the butter.Season with salt and a pinch of chilli flakes (careful, they're hot!) then keep to one side.

3

In a medium bowl, mix the Dijon mustard (see ingredients for amount) with the red wine vinegar.Gradually mix in the olive oil (see ingredients for amount) until you have a thick mustardy dressing. TIP: use a whisk if you have one.Season with salt and pepper and keep to one side, we will dress the pea shoots later.

4

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.

5

When the steak is cooked to your liking, pop it onto a plate and spoon the black garlic butter on top.Cover loosely with foil and leave to rest for 2 mins.Drain the potatoes in a colander and return to the pan off the heat.Add a knob of butter and a splash of milk (if you have any) and mash until smooth.Season with salt and pepper and stir in the spring onion.

6

Share the mash between your plates.Pop a steak alongside - don't leave any melted black garlic butter behind!Toss the pea shoots in the dressing and add to your plate.Finish with a sprinkle of chilli flakes and enjoy!