Sirloin Steak

Name: Sirloin Steak with Roasted Squash Salad, Dukkah and Croutons
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 150 Greek Style Natural Yoghurt; 1 Ciabatta; 300 Diced Butternut Squash; 2 21 Day Aged British Sirloin Steaks; 1 Lime; 40 Wild Rocket; 1 Dukkah Mix; 0.1 Chilli Flakes; 0.3 Olive Oil for the Dressing

with Roasted Squash Salad, Dukkah and Croutons

Recipe Development TeamPublished on June 06, 2018

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Add a little bit of luxury to your weeknight menu with this gorgeous summer steak salad. Chilli roasted butternut squash, crunchy ciabatta croutons, a zesty yoghurt dressing and perfectly seared steak make this the perfect thing to make when you’re looking for a simple showstopper in double quick time. For optimum flavour and juiciness, make sure you rest your steaks for at least five minutes after cooking to allow the juices to spread evenly through the meat. Enjoy with a lovely bottle of wine.

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.

Total30 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

150

Greek Style Natural Yoghurt

Ciabatta

300

Diced Butternut Squash

21 Day Aged British Sirloin Steaks

Lime

Wild Rocket

Dukkah Mix

0.1

Chilli Flakes

Not included in your delivery

0.3

Olive Oil for the Dressing

Nutritional information

Energy (kcal)526 kcal

Energy (kJ)2201 kJ

Fat18 g

of which saturates6 g

Carbohydrate41 g

of which sugars13 g

Protein51 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Spoon

•Grill Pan

•Mixing Bowl

•Chopping Board

•Plate

•Knife

Cooking Instructions and Tips

Preheat your oven to 200°C. Place the butternut squash lined on a large baking tray, drizzle with oil, a pinch of chilli flakes (as much as you dare), salt and pepper. Toss to combine. Roast for 30-35 mins on the top shelf of your oven. Turn halfway through cooking. Tear the ciabatta into 2cm chunks and place on another baking tray . Drizzle with a glug of olive oil and set aside.

Zest, then juice the lime into a small bowl. Mix together and stir in the yoghurt, a pinch of salt of pepper and the olive oil (see ingredients for amount). Set aside. Do any washing up that needs doing.

When the squash has been cooking for 20 minutes, add the ciabatta tray to the middle shelf of your oven and bake for the remaining time, 10-15 mins. You want the ciabatta croutons to be golden and crispy.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the steaks with salt and pepper on both sides. When the pan is hot, fry for 2-3 minutes on each side for medium rare. Cook for 2 mins longer on each side if you like your steak more well done. When ready, transfer to a board, cover with foil and leave to rest for 3-4 minutes.

In a mixing bowl, combine the roasted butternut squash, croutons, rocket, a pinch more chilli flakes (if you like) and half of the dressing. Toss to combine then share between plates.

Slice the steaks at an angle and place on top of the salad, followed by a dollop more of dressing. Share the dukkah spice mix between plates, sprinkling on top. Enjoy!