Sirloin Steaks
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Sirloin Steaks

Sirloin Steaks

with Salsa Verde and a Spicy Sweet Potato & Tomato Salad

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:
Mustard
Sulphites

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 Time35 minutes
Cooking time
DifficultyMedium

Ingredients

serving amount

2

21 Day Aged Sirloin Steaks

1

Small Sweet Potato

1

Chermoula Spice Mix

1

Mint

1

Cider & Horseradish Wholegrain Mustard

(Contains Mustard)

1

Flat Leaf Parsley

15

Capers

½

Lemon

1

Cherry Tomatoes

1

Balsamic Vinegar

(Contains Sulphites)

1

Baby Spinach

Not included in your delivery

2

Olive Oil

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Nutritional information

Energy (kJ)2188 kJ
Energy (kcal)523 kcal
Fat30 g
of which saturates8 g
Carbohydrate15 g
of which sugars12 g
Protein50 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Grill Pan
Plate

Instructions

Roast the Sweet Potato
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.

Make the Salsa
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.

Prep the Tomatoes
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.

Cook the Steaks
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!

Wilt the Spinach
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.

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!