Irish Sirloin Steak and Twice-cooked Potatoes
with broccoli in a pesto, hazelnut and balsamic dressing
Both the earthiness of the basil and the sharpness of the cheese in the pesto are accentuated by the balsamic vinegar in the to-die-for drizzle that accompanies this dish. Potatoes are twice cooked for a crispy golden finish, while the Irish sirloin steak is made to be cooked exactly as you like it.
Tags:
Protein Rich
Allergens:
Milk
•Hazelnuts
•Sulphites
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
21 Day Aged Sirloin Steak
1 sachet(s)
Green Pesto
(Contains Milk)
10 grams
Hazelnuts
(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)
3 unit(s)
Potatoes
1 unit(s)
Broccoli
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Flour
to taste
Water
Nutrition Values
Energy (kJ)3044 kJ
Energy (kcal)728 kcal
Fat34.7 g
of which saturates9 g
Carbohydrate71.3 g
of which sugars9.3 g
Dietary Fiber0 g
Protein38.4 g
Cholesterol0 mg
Salt2.71 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
•Pan with Lid
•Colander
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Boil a large pot of salted water.
- Coat the base of a baking tray with oil and pop into the oven to heat.
- Chop the potatoes into chunks (no need to peel).
- Cook in boiling water until parboiled, 6-8 mins. Drain in a colander. Toss with a pinch of salt and 1 tbsp flour (double for 4p).
TIP: If you're in a hurry you can boil the water in your kettle.
2
- Carefully remove the oiled tray from the oven.
- Add the parboiled potatoes and gently toss to coat in the oil. IMPORTANT: Take care not to splash yourself with the hot oil.
- Roast on the top shelf of the oven until golden, 15-20 mins. Turn halfway through.
3
- Meanwhile, place a pan over a medium-high heat (no oil).
- When hot, dry-fry the hazelnuts until toasted, stirring regularly, 1-2 mins. Remove from the pan and set aside.
- Once cooled, finely chop the hazelnuts.
- Add the hazelnuts to a bowl with the pesto and balsamic glaze and mix to combine.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
4
- Return the pan to a high heat with a drizzle of oil.
- Once hot, fry the broccoli until starting to char, 2-3 mins.
- Add a splash of water and cover with a lid or some foil.
- Cook until the broccoli is tender, 4-5 mins.
- Remove from the pan and cover to keep warm.
5
- Wipe and return the pan to high heat with a drizzle of oil.
- Season the sirloin with salt and pepper.
- Once the pan is hot, fry the sirloin until browned, 1-2 mins each side for medium-rare.
- Cook for another 1-2 mins on each side if you want it more well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when outside is browned.
- Once cooked, transfer from the pan, cover and allow to rest.
6
- When everything's ready, thinly slice the steak.
- Plate up your steak with the potatoes and broccoli alongside.
- Finish off with the pesto, hazelnut and balsamic drizzle.
