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Sirloin Steak and Chorizo Salsa

Sirloin Steak and Chorizo Salsa

with Smoky Wedges and Salad

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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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Sirloin Steak

450 grams


1 sachet

Smoked Paprika

2 unit(s)

Vine Tomatoes

1 unit(s)

Garlic Clove

40 grams


60 grams


1 sachet

Red Wine Vinegar


Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2728 kJ
Energy (kcal)652 kcal
Fat32.0 g
of which saturates11.7 g
Carbohydrate42.9 g
of which sugars3.1 g
Protein51 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Take the steaks out of the fridge and pop onto a plate. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, and sprinkle on the smoked paprika and season with salt and pepper. Toss to coat in the oil, then roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.


Meanwhile, chop the tomatoes into 1cm chunks. Peel and grate the garlic (or use a garlic press). Take a quarter of the rocket and finely chop (we will use this as a herb for the salsa). Pop the rest of the rocket into a bowl with half of the tomatoes.


Heat a splash of oil in a large frying pan over medium heat. Add the chorizo and cook for 2 mins until the chorizo starts to release its fragrant oil. Add the garlic and remaining tomatoes. Cook for a minute more. Remove from the heat and stir in the red wine vinegar and olive oil (see ingredients for amount). Transfer to a small bowl, allow to cool for a minute and then stir in the chopped rocket. Salsa made! Keep the pan.


When the wedges have 10 mins left, wipe out the frying pan and return to high heat with a drizzle of oil. 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. Once browned, lower the heat slightly and cook for another 1-2 mins on each side. TIP: This will cook the steak to medium rare - if you like yours less rare just cook for 1-2 mins more.


While the steaks cook, do any washing up that needs doing and get ready to serve. Dress the rocket and tomato salad with a drizzle of olive oil and toss to coat. Arrange on your plates. When the steaks are cooked, transfer to the your chopping board and allow to rest for a couple of mins.


Pop the wedges onto your plates next to the rocket salad. Thinly slice the steak and arrange alongside. Finish by spooning the salsa over the steak. Enjoy!