Sizzler Steaks with Chipotle Butter
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Sizzler Steaks with Chipotle Butter

Sizzler Steaks with Chipotle Butter

Three Steps | Ready in 10

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The quantities provided above are averages only.

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 Time10 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

4

Beef Sizzler Steaks

125

Baby Plum Tomatoes

300

Pre-Cooked Diced Potato

15

Honey

20

Chipotle Paste

½

Lime

30

Unsalted Butter

40

Wild Rocket

Not included in your delivery

1.5

Olive Oil for the Dressing

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Nutritional information

Energy (kcal)487 kcal
Energy (kJ)2038 kJ
Fat18 g
of which saturates10 g
Carbohydrate44 g
of which sugars12 g
Protein38 g
Salt0.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Get started!
1

a) Remove the butter from the fridge to allow it to soften slightly. b) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the potatoes, season with salt and pepper and fry, turning occasionally, until golden brown and crispy, 8-9 mins. c) Meanwhile, halve the tomatoes. Halve the lime.

Salad Time!
2

a) In a large bowl mix together the honey, juice from half the lime and olive oil (see ingredients for amounts), season with salt and pepper and set aside. b) Cut any remaining lime into wedges. c) Pop the butter and half the chipotle paste into a bowl, season with salt and pepper and mix together until well combined. TIP: If your butter is too solid you can pop it in the microwave in a microwave proof bowl for 5-10 seconds until slightly softened.

Steak Time!
3

a) Heat a drizzle of oil in a large frying pan over high heat. b) Once hot, add the steaks, season with salt and pepper and cook for 45 seconds on each side. IMPORTANT: The steak is safe to eat when the outside is browned. c) Once cooked, transfer the steaks to a plate and divide the chipotle butter between them. d) Stir the remaining chipotle through the potatoes and cook for 30 seconds. e) When everything else is ready, add the tomatoes and rocket to the bowl with the dressing and toss together to coat. Serve the potatoes, salad and any lime wedges (for squeezing over) alongside the chipotle buttered steak and enjoy!