21 Day Aged Sirloin Steak and Garlic Thyme Butter
with Peri Peri Chips and Mint & Chilli Peas
Our 21 Day Aged Sirloin Steak and Garlic Thyme Butter 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
2 unit(s)
21 Day Aged British Sirloin Steaks
30 grams
Unsalted Butter
(Contains Milk)
450 grams
Potatoes
1 sachet(s)
Peri Peri Seasoning
1 bunch(es)
Mint
½ bunch(es)
Thyme
1 unit(s)
Garlic Clove
120 grams
Peas
1 pinch
Chilli Flakes
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks and butter from your fridge to allow them to come up to room temperature.
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, sprinkle over the peri peri seasoning, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).
Pick the thyme leaves from their stalks and roughly chop (see ingredients for amount, discard the stalks).
Peel and grate the garlic (or use a garlic press).
Once the butter has softened slightly, pop into a small bowl and add the garlic and thyme.
Use a fork to mash it all together. Season with salt and pepper, then keep to one side.
Once the chips have cooked for about 15 mins, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
Once hot, lay the steaks into 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 well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
Once cooked, transfer to plate and spread over the garlic thyme butter. Cover with foil and allow to rest for a couple of mins.
Meanwhile, wipe out (now empty) the frying pan and pop it back on medium-high heat with a drizzle of oil (no need to clean).
Once hot, add the peas and chilli flakes (use less if you'd prefer things milder). Stir-fry for 2-3 mins.
Remove from the heat, season with salt and pepper, then stir through the mint.
When everything's ready, slice the steaks into 1cm thick slices and transfer to your plates. Spoon over any melted butter from the resting plates.
Serve with the peri peri chips and peas alongside.
Enjoy!
