Sirloin Steak and Chimichurri Butter
with Handcut Chips and Tenderstem® Broccoli
This Sirloin Steak and Chimichurri Butter is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
150
Tenderstem Broccoli
30
Unsalted Butter
(Contains Milk)
1
Garlic Clove
2
21 Day Aged British Sirloin Steaks
1
Spring Onion
1
Lime
1
Chilli Flakes
450
Potatoes
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 onto a large baking tray. Drizzle with oil, 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Add the parcel to the chips' baking tray and roast until soft, 10-12 mins, then remove from the oven.
While everything roasts, trim and thinly slice the spring onion. Zest and halve the lime.
Halve any thick broccoli stems lengthways.
Once softened, add the butter to a small bowl with the spring onion, lime zest and chilli flakes (careful, they're hot - add less if you'd prefer things milder). Use a fork to mash until well combined.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash into the butter. Set your chimichurri butter aside.
Heat a large frying pan on medium-high heat (no oil). Once hot, add the lime halves, segment-side down, and cook until charred, 3-4 mins. Set aside for serving.
Wipe out the (now empty) frying pan and pop on high heat with a drizzle of oil. 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 plate and spread over the chimichurri butter. Loosely cover with foil, then allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.
While the steaks rest, pop the frying pan back on medium-high heat with a drizzle of oil if the pan is dry.
Once hot, add the Tenderstem® broccoli and stir-fry for 2-3 mins, then add a splash of water.
Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins. Season with salt and pepper.
When ready to serve, slice the steaks widthways into 1cm slices and transfer to your plates. Spoon over any buttery juices from the resting plate.
Spoon over any buttery juices from the resting plate.
Serve with the chips, broccoli and a charred lime half alongside for squeezing over. Enjoy!
