Sirloin Steak
with Salsa Verde and a Spicy Sweet Potato and Tomato Salad
- Sulphites
A perfectly cooked steak is one of life's greatest pleasures. Whether you like yours rare, medium or well-done, there are two tricks you should know about for the perfect charred crust and juicy interior. First, allow the steak comes to room temperature. And second, get the pan really, really hot before you start cooking. A spicy salad makes is a fabulous accompaniment for sirloin and lifts steak night to the next level!
Ingredients
1
Chermoula Spice Mix
200
Cherry Plum Tomatoes
1
Sweet Potato
2
21 Day Aged British Sirloin Steaks
12
Balsamic Vinegar
(Contains: Sulphites)
½
Lemon
125
Baby Spinach
1
Mint
Not included in your delivery
2
Olive Oil
Utensils
Instructions
Preheat your oven to 200°C. Get the steaks out of your fridge (they will cook much better if not fridge cold). Chop the sweet potato into 2cm chunks (no need to peel!). Pop them on a lined baking tray and drizzle over a splash of oil. Season with salt and the chermoula spice mix. Toss to coat and roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking.
Pick the mint leaves from their stalks and finely chop (discard the stalks). Pop into a mixing bowl with the cider & horseradish mustard. Finely chop the parsley (stalks and all) and the capers. Mix these into the bowl along with the olive oil (amount specified in the ingredient list) and a squeeze of lemon juice. Keep to one side.
Halve the baby plum tomatoes through the equator and pop into a large bowl. Season with a generous pinch of salt and stir in the balsamic vinegar. Leave to one side. TIP: The salt will extract the juice from the tomatoes and make a lovely dressing for the salad.
Put your frying pan on high heat. Drizzle a splash of oil over the steak and season with salt and pepper. Rub the seasonings into the meat. When the pan is hot, carefully add the steak. If you like your steak medium rare like us, cook for 4 mins on each side. If you like it medium, add 2 mins cooking on each side. Once cooked, rest on your chopping board for maximum juiciness!
While the steak rests, wash your frying pan, then return it to medium heat with a splash of oil. Add the baby spinach, stir and cook until it just begins to wilt, 1-2 mins. Season with salt and black pepper and get ready to serve.
Share the spinach between your plates. Mix the spicy sweet potato with the tomato and artistically arrange on your plates. Slice each steak into six even slices and arrange on top. Spoon your salsa across the steak. Enjoy!
