Sirloin Steak and Sun-Dried Tomato Salsa
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Sirloin Steak and Sun-Dried Tomato Salsa

with Parmesan Roast Potatoes and Green Beans


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.

Preparation Time45 minutes
Cooking time35 minutes


serving amount

2 unit(s)

21 Day Aged Sirloin Steaks

450 grams


4 unit(s)

Garlic Clove

150 grams

Green Beans

125 grams

Baby Plum Tomatoes

1 bunch(es)


25 grams

Sun-Dried Tomato Paste

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

20 grams

Parmigiano Reggiano

(Contains Milk)

Not included in your delivery

1 tbsp

Hot Water

¼ tsp


2 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3103 kJ
Energy (kcal)742 kcal
Fat36 g
of which saturates11.6 g
Carbohydrate57.3 g
of which sugars11.1 g
Protein50.2 g
Salt0.79 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Aluminum Foil
Medium Bowl
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.

Chop the potatoes into 2cm chunks (no need to peel) and pop them onto a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, peel and grate half the garlic (or use a garlic press). Trim the green beans. Quarter the tomatoes. Finely chop the chives (use scissors if easier). 

Pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Pop the parcel into the oven and roast until soft, 10-12 mins. 



In a medium bowl, combine the sun-dried tomato paste and hot water (see pantry for amount). Stir until smooth, then add the balsamic glaze, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it into the dressing, then add the tomatoes and chives. 

Mix the salsa together, then set aside. 


About 15 mins before the potatoes are ready, heat a drizzle of oil in a large frying pan on medium-high heat. 

Once the pan is 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. Cook until the beans are tender, 4-5 mins. Stir in the almonds, then transfer the beans to a bowl and cover to keep hot.

When the potatoes have 5 mins left, remove the potatoes from the oven, sprinkle over the Parmigiano Reggiano and pop back in the oven for the remaining time. 


Pop the (now empty) pan back on high heat with a drizzle of oil. Season the steaks with salt and pepper.

Once the oil is hot, lay the steaks into 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 well done.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.


When everything's ready, thinly slice the steak and transfer to your plates. Spoon over the tomato salsa. 

Serve the potatoes and beans alongside.


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