Sirloin Steak and Handcut Rosemary Chips
with Garlic & Rosemary Butter and Garlicky Green Beans
Our Sirloin Steak and Handcut Rosemary Chips combines premium beef with delicious sides to bring the steakhouse to your table.
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 war 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.
21 Day Aged Sirloin Steaks
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the butter and steaks from the fridge to allow them to come up to room temperature.
Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt, pepper and half the rosemary, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the garlic parcel to the chip tray.
When the oven is hot, roast the chips on the top shelf until golden, 25-30 mins.
Turn the chips halfway through, then remove the garlic parcel and set aside to cool. Return the chips to the top shelf to cook for the remaining 12-15 mins.
Meanwhile, peel and grate the remaining garlic (or use a garlic press). Trim the green beans.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the grated garlic, then turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins, then transfer to a bowl and cover to keep warm.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Pop the mashed garlic into a small bowl with the butter and remaining rosemary. Season with salt and pepper, mix well, then set your garlic butter aside.
Pop the (now empty) frying pan back on high heat with a drizzle of oil. Season the steaks with salt and pepper.
Once hot, lay the steaks in 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 cooked.
Once cooked, transfer the steaks to a plate. Spoon over the garlic butter, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw steaks. They're safe to eat when the outside is browned.
Once rested, thinly slice the steaks and transfer to your plates. Spoon over any buttery juices from the resting plate.
Serve with the rosemary chips and garlicky green beans alongside.