Garlic & Chive Butter 21 Day Aged Sirloin Steak
with Cheesy Bacon Hasselback Potatoes and Baby Leaf Salad
This Garlic & Chive Butter 21 Day Aged Sirloin Steak is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
21 Day Aged British Sirloin Steaks
30
Unsalted Butter
(Contains Milk)
350
Salad Potatoes
2
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
1
Chives
60
British Smoked Bacon Lardons
12
Balsamic Vinegar
(Contains Sulphites)
50
Baby Leaf Mix
Not included in your delivery
1
Olive Oil for the Dressing
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.
Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.
Put the potatoes onto a large 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 top shelf until golden and tender, 35-40 mins.
Meanwhile, pop the garlic cloves (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the parcel on the middle shelf of your oven until soft, 10-12 mins.
In the meantime, grate the cheese. Finely chop the chives (use scissors if easier).
In a small bowl, combine the butter and chives.
Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork, then stir it into the chive butter. Season with salt and pepper.
When the potatoes have 10 mins remaining, sprinkle the bacon lardons and cheese over the potatoes and return to the oven for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
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.
Once cooked, transfer to a board and spread over the garlic-chive butter, then cover with foil and allow the steak to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw steak. It's safe to eat when browned on the outside.
In a medium bowl, combine the balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper.
Just before everything's ready, toss the baby leaves through the dressing.
When everything's ready, transfer your steaks to your serving plates. Spoon over any melted butter from the resting place.
Serve the cheesy bacon hasselback potatoes and baby leaf salad alongside.
Enjoy!
