HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSirloin Steak With Roasted Garlic & Parsley Butter
Sirloin Steak with Roasted Garlic & Parsley Butter

Sirloin Steak with Roasted Garlic & Parsley Butter

with Handcut Chips, Oven Roasted Tomato & Rocket Salad

Steak Night
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This Sirloin Steak with Roasted Garlic & Parsley Butter is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!


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 conflict 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


1 bunch(es)

Flat Leaf Parsley

1 unit(s)


2 unit(s)

Sirloin Steak

125 grams

Baby Plum Tomatoes

1 sachet

French Dressing


30 grams



20 grams


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2759 kJ
Energy (kcal)659 kcal
Fat36.0 g
of which saturates17.0 g
Carbohydrate43 g
of which sugars3.0 g
Protein43 g
Salt0.49 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Aluminum Foil
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes lengthways into 2cm slices, then chop into 2cm wide chips (no need to peel). Finely chop the flat-leaf parsley (stalks and all). Peel the garlic, pop it into a small piece of foil with a drizzle of oil and scrunch to enclose it. Remove the steak from your fridge to allow it to come up to room temperature.


Pop the chips onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the chips nicely spread out.


Pop the baby plum tomatoes onto another baking tray. Drizzle with olive oil and season with salt and pepper. Add the parcels with the garlic cloves to the tray. Roast on the middle shelf of the oven until the tomatoes soften and and the garlic cloves have softened 10-12 mins.


Once the tomatoes are roasted, pop them into a bowl, stir in the French dressing and set aside. Once the garlic is softened, pop into a small bowl along with the butter and parsley, mash with a fork until combined.


Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks into the pan and fry until browned, 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.


Once cooked, remove the steak to a plate, top with the herby butter and cover with foil and allow to rest for a couple of mins. Just before serving, add the rocket to the dressing and roasted tomatoes, toss to coat. Share the chips between your plates and serve the steaks and salad alongside. Drizzle any melted buttery juices over the steak. Enjoy!