Sirloin Steak and Black Garlic Butter
with Spring Onion Mash and Mustard Dressed Pea Shoot Salad
This Sirloin Steak and Black Garlic Butter 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
450
Potatoes
1
Spring Onion
1
Black Garlic Cloves
¼
Chilli Flakes
½
Dijon Mustard
12
Red Wine Vinegar
(Contains Sulphites)
40
Pea Shoots
Not included in your delivery
2
Olive Oil
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Remove the steaks and butter from your fridge to allow them to come up to room temperature.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, trim and thinly slice the spring onion. Finely chop the black garlic cloves.
Add the chopped black garlic into a small bowl with the butter and mash with a fork until combined. Season with salt and a pinch of chilli flakes (careful, they're hot - add less if you don't like heat), then set the garlic butter aside.
In a medium bowl, combine the Dijon mustard and red wine vinegar, then gradually mix in the olive oil for the dressing (see ingredients for amount) with a fork or whisk until well combined.
Season with salt and pepper, then set the salad dressing aside for now.
Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
When the oil is 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 the outside is browned.
Once cooked, transfer the steaks to a plate and spoon over the black garlic butter. Cover loosely with foil and allow to rest for a couple of mins.
While the steaks rest, drain the potatoes in a colander once cooked and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir through the spring onion.
When ready to serve, slice the steaks widthways into 1cm slices.
Share the mash between your plates, then plate up the steak alongside, spooning over the melted black garlic butter.
Toss the pea shoots in the mustard dressing and add to your plates. Sprinkle with chilli flakes to finish. Enjoy!
