Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese
with Corn on the Cob, Bacon Roasted Tenderstem® and Green Beans
Our Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
21 Day Aged British Sirloin Steaks
2 unit(s)
Corn on the Cob
90 grams
Ditali Pasta
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Milk)
40 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Garlic Clove
80 grams
Tenderstem® Broccoli
80 grams
Green Beans
1 unit(s)
Lime
60 grams
British Smoked Bacon Lardons
50 grams
Jerk Paste
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Caribbean Style Jerk
(Contains: Mustard)
Not included in your delivery
½ tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
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.
Halve the corn on the cobs by running a knife firmly around the middle, then snapping them in half with your hands.
Put the corn on the cob on a large sheet of foil. Drizzle with oil, season with salt and pepper, then scrunch the foil closed to create a parcel and put on a baking tray.
When the oven is hot, roast on the top shelf until the corn is tender, 25-30 mins.
Boil a full kettle. Pour the boiled water into a saucepan with ½ tsp salt and bring back to the boil.
When boiling, add the ditali to the water and bring back to the boil. Cook until tender, 10 mins.
Meanwhile, grate the Cheddar Cheese. Peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways. Trim the green beans. Cut the lime into wedges.
Pop the broccoli and beans onto a baking tray. Sprinkle over the bacon lardons. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the middle shelf until tender and crispy and golden, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Pop the saucepan back on a medium heat.
Stir in the jerk paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then remove from the heat and stir in both cheeses.
Mix vigorously until completely melted and combined. Season with salt and pepper. Add a splash of water if the sauce is looking a little thick. TIP: If the cheeses aren't melting, return to a low heat and continue to stir until melted.
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, then sprinkle over the Caribbean style jerk.
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. IMPORTANT: Wash your hands and equipment after handling raw meat.
In the last min of cooking, add the garlic to the steak and melt in the butter (see pantry for amount).
Baste the steak with the garlic butter until cooked to your liking, 1 min. IMPORTANT: The steak is safe to eat when browned on the outside.
Once cooked, remove from the heat and squeeze over some of the lime juice.
Once everything's ready, share the steaks, corn, spiced mac and cheese and roasted veg between your plates.
Spoon over any remaining butter from the pan over the steaks and serve with the remaining lime wedges for squeezing over to finish.
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