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Steak with Chilli Purple Sprouting Broccoli

Steak with Chilli Purple Sprouting Broccoli

and Roast potatoes
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
617 kcal
Protein
: 
47.8g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

150 grams

Tenderstem® Broccoli

450 grams

Potatoes

22 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

2 unit(s)

21 Day Aged British Sirloin Steaks

Not included in your delivery

250 milliliter(s)

Water for the Sauce

Energy (kJ)2583 kJ
Energy (kcal)617 kcal
Fat24.8 g
of which saturates10.7 g
Carbohydrate52.2 g
of which sugars5.1 g
Dietary Fibre7.8 g
Protein47.8 g
Salt1.6 g
Potassium1319.8 mg
Calcium52.7 mg
Iron1.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Fill and boil your kettle. Preheat your oven to 220°C. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop in your oven. Peel the potatoes, chop them into 3cm chunks. Pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt. Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife. Remove your steaks from the fridge.

2

Peel and grate the garlic (or use a garlic press). Trim the ends of the broccoli. Halve the chilli lengthways, deseed then slice thinly. Pop the broccoli, chilli and garlic on a baking tray mix together.Drizzle with oil, season with salt and pepper. Set aside.

3

Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the flour. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turn halfway through.



4

When the potatoes have 10 minutes left in the oven, place the tray with broccoli on the middle shelf. Roast for 8-10 mins.

5

Meanwhile, heat a drizzle of oil in a separate frying pan on high heat.  Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium rare.  TIP: Cook for 1-2 mins more if  you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is cooked. Remove from the heat and plate on a board to rest. Cover with foil.

6

In the same pan, add the water (see ingredients for amount) and red wine jus paste. Stir well to combine and allow to simmer for 4-5 mins, until thickened. Stir in any resting juices from the steak. Serve the roast potatoes and purple sprouting broccoli along side the steak. Drizzle with the red wine jus, Enjoy!

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