Irish Sirloin Steak and Chorizo Salsa
with roast potatoes and rocket salad
The chorizo salsa that garnishes the sirloin steak in this recipe is tangy and slightly spicy. It's complemented by paprika-roasted potatoes with the faintest hint of piquancy.
Allergens:
Milk
•Mustard
•Sulphites
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
21 Day Aged Sirloin Steak
3 unit(s)
Potatoes
100 grams
Chorizo
(Contains Milk)
2 sachet(s)
Paprika
(Contains Mustard)
40 grams
Salad Leaves
1 unit(s)
Garlic
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
2 unit(s)
Tomato
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)3065 kJ
Energy (kcal)733 kcal
Fat33.7 g
of which saturates12.5 g
Carbohydrate65.4 g
of which sugars6.1 g
Dietary Fiber0 g
Protein43.8 g
Cholesterol0 mg
Salt4.58 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
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pop the chunks onto a large (lined) baking tray.
- Drizzle with oil then season with paprika, salt and pepper. Toss to coat and spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Season the sirloin with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
- Peel and grate the garlic (or use a garlic press).
- Chop the tomatoes into 1cm chunks.
- Take one-quarter of the rocket and finely chop—we'll use this as a herb for the salsa. Set the remaining rocket aside for later.
3
- Place a large pan over medium-high heat (without oil).
- Once hot, fry the chorizo until it starts to brown, 3-4 mins.
- Add the garlic and half the tomatoes. Cook together for 1 min more.
- Remove from the heat then stir in the apple cider vinegar and 1 tbsp oil (double for 4p).
- Transfer to a small bowl, allow to cool for 1 min and then stir through the chopped rocket.
4
- Wipe the pan and return to high heat with a drizzle of oil.
- Once hot, fry the sirloin until browned. Cook 1-2 mins on each side for medium-rare.
- Cook for another 1-2 mins on each side if you want it more well-done. IMPORTANT: Meat is safe to eat when outside is browned.
- Once cooked to your liking, transfer to a board, cover and allow to rest.
5
- Pop the remaining rocket into a salad bowl along with with the remaining tomatoes.
- Dress the salad with a drizzle of oil and a pinch of salt and pepper. Toss to coat.
- Divide the salad between your plates.
6
- Plate up the paprika roast potatoes next to the rocket salad.
- Thinly slice the sirloin and arrange alongside.
- Finish by spooning the chorizo salsa over the sirloin steak.
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