21 Day Aged Sirloin Steak and Cheesy Rosemary Chips
with Garlic & Rosemary Butter and Garlicky Greens
Our 21 Day Aged Sirloin Steak and Cheesy Rosemary Chips combines premium beef with delicious sides to bring the steakhouse to your table.
The quantities provided above are averages only.
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 war 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.
Ingredients
40 grams
Unsalted Butter
(Contains Milk)
2 unit(s)
21 Day Aged British Sirloin Steaks
1 bunch(es)
Rosemary
450 grams
Potatoes
2 unit(s)
Garlic Clove
150 grams
Sliced Spring Greens
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tbsp
Water for the Greens
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the butter and steaks from the fridge to allow them to come up to room temperature.
Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt, pepper and half the rosemary, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the garlic parcel to the chip tray.
When the oven is hot, roast the chips on the top shelf until golden, 25-30 mins.
Turn the chips halfway through, then remove the garlic parcel and set aside to cool. Return the chips to the top shelf to cook for the remaining 12-15 mins.
Meanwhile, peel and grate the remaining garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Add the spring greens along with the water for the greens (see pantry for amount), cover with a tight-fitting lid and cook until wilted, 5-6 mins.
Add the grated garlic, Dijon mustard (add less if you'd prefer) and half the butter. Cook for 1 min more. Season with salt and pepper.
Transfer to a bowl and cover with a lid or foil to keep warm.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Pop the mashed garlic into a small bowl with the remaining butter and remaining rosemary. Season with salt and pepper, mix well, then set your garlic butter aside.
When the chips have 5 mins remaining, sprinkle over the hard Italian cheese and return to the oven for the remaining time.
Pop the (now empty) frying pan back on high heat with a drizzle of oil. Season the steaks with salt and pepper.
Once hot, lay the steaks in the pan and fry until browned, 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium rare. TIP: Cook for 1-2 mins more if you like it more cooked.
Once cooked, transfer the steaks to a plate. Spoon over the garlic butter, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw steaks. They're safe to eat when the outside is browned.
Once rested, thinly slice the steaks and transfer to your plates. Spoon over any buttery juices from the resting plate.
Serve with the cheesy rosemary chips and garlicky greens alongside.
Enjoy!
