Summer Herb Butter Steak
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Summer Herb Butter Steak

with Chips and a Crispy Bacon and Tomato Salad


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 Time40 minutes
Cooking time25 minutes


serving amount

2 unit(s)

21 Day Aged Sirloin Steaks

450 grams


4 unit(s)

Garlic Clove

4 rasher(s)

Streaky Bacon

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

1 bunch(es)


17 grams

Wholegrain Mustard

(Contains Mustard)

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

Not included in your delivery

20 grams


1 tbsp


1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3192 kJ
Energy (kcal)763 kcal
Fat39.5 g
of which saturates16.7 g
Carbohydrate54.8 g
of which sugars11.3 g
Protein50.3 g
Salt1.75 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Frying Pan
Large Bowl
Small Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steak from your fridge to allow it come up to room temperature. Remove the butter (see pantry for amount) from your fridge and leave to one side to soften.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

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


Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

Halve the baby plum tomatoes. Trim the baby gem, separate the leaves, then tear into bite-sized pieces. Finely chop the chives (use scissors if easier). 

Heat a drizzle of oil in a frying pan on medium-high heat.

Once the oil is hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.


Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine half the garlic with the chives and butter. Season with salt and pepper. Set aside.

In a large bowl, combine the remaining garlic with the wholegrain mustard, cider vinegar, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 


Heat the (now empty) large frying pan on high heat. Add a drizzle of oil if needed. Season the steaks with salt and pepper.

Once 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 well done. 


Once cooked, transfer to a board, spread over the flavoured butter, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

When everything's ready, add the tomatoes and baby gem to the bowl with the mustard dressing. Crumble in the bacon. Toss together to combine. 


Share the buttery sirloin steaks between plates. 

Serve with the chips and bacon salad on the side.