Sirloin Steak and Triple Cheese Chorizo Mac and Cheese
with Garlic Baguette and Baby Leaf & Tomato Salad
- Cereals containing gluten
- Wheat
- Milk
- Soya
- May contain traces of allergens
- Mustard
- Milk
Looking for a taste of everyday luxury? This Sirloin Steak and Triple Cheese Chorizo Mac and Cheese is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
2 unit(s)
21 Day Aged British Sirloin Steaks
1 unit(s)
Garlic Baguette
(Contains: Cereals containing gluten, Wheat, Milk May be present: Soya)
180 grams
Macaroni
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
60 grams
Mature Cheddar Cheese
(Contains: Milk)
30 grams
Red Leicester
(Contains: Milk)
125 grams
Baby Plum Tomatoes
90 grams
Diced Chorizo
(Contains: Milk)
1 sachet(s)
Central American Style Spice Mix
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
50 grams
Baby Leaf Mix
15 grams
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
40 grams
Parmigiano Reggiano
(Contains: Milk May be present: Milk)
Not included in your delivery
1 tbsp
Olive Oil
½ tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
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.
Place the garlic baguettes on a medium baking tray. When the oven is hot, bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.
Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt. When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, grate the Cheddar and red Leicester.
Halve the baby plum tomatoes.
Add the baby plum tomatoes to a bowl and drizzle over the olive oil (see pantry for amount). Season with salt and pepper, then set aside for later.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the chorizo and fry until it starts to brown, 5-6 mins.
Add the Central American style spice mix and fry for 1 min more.
Stir through the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
Bring up to the boil, then lower to a simmer. Cook until thickened slightly, 3-4 mins.
Melt in the Cheddar, red Leicester and the Parmigiano Reggiano.
Stir the cooked pasta through your cheese sauce. Set aside and cover to keep warm.
Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
Once 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.
Just before you're ready to serve, toss the baby leaves with the tomatoes.
Thinly slice the steaks widthways.
Share your mac and cheese between your bowls, top with the steaks and sprinkle over the crispy onions to finish.
Serve your salad in a bowl and the garlic baguettes on a plate on the side.
Enjoy!
