Irish Sirloin Steak in Truffle Butter
with roasted broccoli and nutty pangrattato
Velvety mashed potato acts as an amazing backdrop to crispy broccoli, butter-basted sirloin steak and a cheesy nutty pangratatto in this decadent and delicious dinner.
Tags:
Protein Rich
Allergens:
Wheat
•Milk
•Hazelnuts
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
21 Day Aged Sirloin Steak
1 pack(s)
Breadcrumbs
(Contains Wheat)
2 pack(s)
Truffle Oil
600 grams
Potatoes
1 sachet(s)
Dried Thyme
1 unit(s)
Broccoli
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
10 grams
Hazelnuts
(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)
Not included in your delivery
1 tbsp
Butter
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)3034 kJ
Energy (kcal)725 kcal
Fat33.9 g
of which saturates13.9 g
Carbohydrate70.5 g
of which sugars5.6 g
Dietary Fiber0 g
Protein41.7 g
Cholesterol0 mg
Salt0.84 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
•Baking Sheet with Baking Paper
•Peeler
•Potato Masher
•Colander
•Pot with Lid
Instructions
1
- Preheat your 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, 12-18 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 broccoli. Cut the head into small florets and stem into 2cm pieces.
- Pop the broccoli onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the middle shelf until the edges are crispy and slightly charred, 10-15 mins.
3
- Meanwhile, roughly chop the hazelnuts.
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, add the breadcrumbs and chopped nuts.
- Fry until crispy, 4-5 mins. Season to taste with salt and pepper.
- Remove from the pan and set aside.
4
- When the mash is almost ready, return the pan to high heat with a drizzle of oil.
- Rub the sirloin with thyme and season 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 the outside is browned.
5
- Remove the pan from the heat and add 1 tbsp butter (double for 4p) and the truffle oil.
- Turn the steak to coat well in the truffle butter.
- Then, transfer the steak to a board, cover and allow to rest.
- Mix the cheese with the pangrattato.
- Thinly slice the steak.
6
- Divide the mash, broccoli and sliced sirloin between plates.
- Scatter the cheesy hazelnut pangrattato over the broccoli.
- Drizzle any truffle butter remaining in the pan over the sliced sirloin.
