Sirloin Steak and Chorizo Salsa
with Smoky Paprika Wedges and Rocket Salad
This Sirloin Steak and Chorizo Salsa 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
40
Wild Rocket
12
Red Wine Vinegar
(Contains Sulphites)
60
Chorizo
2
Medium Tomato
1
Garlic Clove
2
21 Day Aged British Sirloin Steaks
1
Smoked Paprika
450
Potatoes
Not included in your delivery
1
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the steaks from your fridge to allow them to come up to room temperature.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the smoked paprika. Toss to coat, then 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, 25-35 mins. Turn halfway through.
While the wedges roast, chop the tomatoes into 1cm chunks. Peel and grate the garlic (or use a garlic press).
Finely chop a quarter of the rocket - you'll use this for the salsa.
Pop the remaining rocket into a medium bowl with half the tomatoes, then set aside.
Heat a large frying pan on medium heat (no oil).
Once hot, add the chorizo and cook until it starts to release its oils, 2 mins.
Add the garlic and remaining tomatoes. Cook for 1 min more, then remove from the heat.
Stir in the red wine vinegar and olive oil for the salsa (see ingredients for amount). Transfer to a small bowl, allow to cool slightly, then stir in the chopped rocket. Set your salsa aside.
When the wedges have 10 mins of cooking time left, 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 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.
Meanwhile, dress the rocket and tomato salad with a drizzle of olive oil and toss to coat.
Once the steaks are cooked, transfer to a board, cover with foil and allow to rest for a couple of mins.
When everything is ready, thinly slice the steaks widthways and transfer to your plates. Spoon the chorizo salsa over the top.
Serve your steaks with the smoky paprika wedges and rocket salad alongside.
Enjoy!
