Balsamic Beef Sirloin
with velvety mash and baby spinach
The already delicious Irish sirloin steak in this recipe is elevated to new heights with the addition of a rich and buttery balsamic glaze. Creamy mash and tender carrots pull the whole recipe together for a meal that's simple, elegant, and endlessly appetising.
Tags:
Protein Rich
Allergens:
Sulphites
•Milk
•Wheat
Total Time40 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
100 grams
Greek Style Cheese
(Contains Milk)
1 unit(s)
Garlic
250 grams
21 Day Aged Sirloin Steak
2 unit(s)
Carrot
600 grams
Potatoes
1 pack(s)
Breadcrumbs
(Contains Wheat)
60 grams
Baby Spinach
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk (Optional)
to taste
Flour
to taste
Water
Nutrition Values
Energy (kJ)3037 kJ
Energy (kcal)726 kcal
Fat27 g
of which saturates15.9 g
Carbohydrate84 g
of which sugars14.9 g
Dietary Fiber0 g
Protein42.7 g
Cholesterol0 mg
Salt2.28 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Peeler
•Potato Masher
•Colander
•Pot with Lid
Instructions
1
- Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the potatoes.
- Peel and chop the potatoes into 2cm chunks.
- Add the potatoes to the boiling water and cook until fork tender, 15-20 mins.
- Once cooked, drain the potatoes in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Trim the carrot then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Pop the carrot onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- Roast on the top shelf until tender, 20-25 mins. Turn halfway through.
3
- Pop the breadcrumbs into a bowl.
- Cut the Greek style cheese into 2cm cubes.
- In another bowl, mix 1 tbsp water with 1 tsp flour (double both for 4p).
- Toss the cheese cubes through the flour and water mixture and then carefully toss in the breadcrumbs.
- Place a pan over medium-high heat with a drizzle of oil. Fry the cheese cubes for 5-7 mins. Turn occasionally until golden on all sides. Remove from the pan and cover to keep warm.
4
- Peel and grate the garlic (or use a garlic press).
- Season the sirloin with salt and pepper.
- Return the pan to high heat with a drizzle of oil.
- Fry the sirloin until browned, 1-2 mins each side for medium-rare. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
5
- Pop in the garlic, balsamic glaze and a knob of butter.
- Once butter is melted use a spoon to glaze the steaks.
- Cook for another 1-2 mins on each side if you'd like them more well-done.
- Once cooked, transfer to a board, cover and allow to rest, 1-2 mins. IMPORTANT: Meat is safe to eat when the outside is browned.
- Once rested, thinly slice.
6
- Divide the spinach between plates and top with the sliced steak.
- Serve the velvety mash, fried cheese and tender carrots alongside.
- Drizzle any remaining sauce from the pan over the sliced steak.
