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Sirloin Steaks

Sirloin Steaks

with Salsa Verde and a Spicy Sweet Potato & Tomato Salad

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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!

Tags:Spicy
Allergens:MustardSulphites
Preparation Time
35 minutes
Difficulty level
Level 2
Ingredients 
serving amount
Ingredients
serving amount

2

Sirloin Steak

1

Small Sweet Potato

1

Chermoula Spice

1

Mint

1

Cider & Horseradish Wholegrain Mustard

(ContainsMustard)

1

Flat Leaf Parsley

15

Capers

½

Lemon

1

Cherry Tomatoes

1

Balsamic Vinegar

(ContainsSulphites)

1

Baby Spinach

Not included in your delivery

2

Olive Oil

Nutritional information
Nutritional information
Energy (kJ)2188 kJ
Energy (kcal)523 kcal
Fat30.0 g
of which saturates8.0 g
Carbohydrate15 g
of which sugars12.0 g
Protein50 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Baking Tray
Bowl
Frying Pan
Plate
Instructions
Instructions
1

Preheat your oven to 200 degrees. Chop the sweet potato into 2cm chunks (no need to peel!). Pop on a lined baking tray and drizzle on a splash of oil. Season with salt and the chermoula spice mix. Toss, then place on the top shelf of your oven. Roast until soft and golden, 20-25 mins. Turn halfway through cooking.

2

Pick the mint leaves from their stalks and finely chop (discard the stalks). Pop into a small bowl with the cider and horseradish mustard. Finely chop the parsley and capers. Add these into the bowl along with the olive oil (amount specified in the ingredient list) and a squeeze of lemon juice. Mix together then keep to one side.

3

Cut the cherry tomatoes in half through the equator and pop into a large bowl. Season with a generous pinch of salt then drizzle over 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.

4

Heat a frying pan over high heat. Drizzle a splash of oil over the steaks and season with salt and black pepper. Rub the seasoning into the meat. When the pan is hot, carefully add the steaks. 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 them on a chopping board for maximum juiciness!

5

As the steaks rest, wash the frying pan, then place it on medium heat with a splash of oil. Add the baby spinach. Cook until it just begins to wilt, 1-2 mins. Season with salt and black pepper and get ready to serve.

6

Share the spinach out between your plates. Mix the sweet potato with the cherry tomatoes and artistically arrange alongside the spinach. Slice each steak into six pieces and place on top of the spinach. Spoon the salsa verde across the steak and enjoy!