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Sirloin Steak

Sirloin Steak

with Roasted Squash Salad, Dukkah and Croutons

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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.

Allergens:Cereals containing glutenMilkNutsCelerySesamePeanut

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

300 grams

Diced Butternut Squash

1 pinch

Chilli Flakes

1 unit(s)


(ContainsCereals containing gluten)

1 unit(s)


1 pack(s)

Greek Style Natural Yoghurt


2 unit(s)

Sirloin Steak

1 bag(s)


1 tbsp

Dukkah Mix

(ContainsNuts, Celery, Sesame, Peanut)

Not included in your delivery

1 tsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2443 kJ
Energy (kcal)584 kcal
Fat27.0 g
of which saturates9.0 g
Carbohydrate39 g
of which sugars14.0 g
Protein49 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Mixing Bowl
Cutting board
Instructionsarrow up iconarrow up icon
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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 mins minutes, add the ciabatta tray to the middle shelf of your oven and bake for the remaining time, 8-10 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!