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Sirloin Steak and Black Garlic Butter

with Mash and Peashoot Salad
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
682 kcal
Protein
: 
42.3g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

21 Day Aged British Sirloin Steaks

30 grams

Unsalted Butter

450 grams

Potatoes

1 unit(s)

Spring Onion

1 pot(s)

Black Garlic Cloves

¼ pinch

Chilli Flakes

½ pot(s)

Dijon Mustard

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

Not included in your delivery

2 tbsp

Olive Oil

Energy (kJ)2854 kJ
Energy (kcal)682 kcal
Fat32.2 g
of which saturates11.7 g
Carbohydrate44.7 g
of which sugars2.4 g
Dietary Fibre4.7 g
Protein42.3 g
Salt0.6 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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!

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