Sirloin Steak and Garlic Parsley Butter
with Tenderstem® Broccoli, Mashed Potato and Roasted Shallots
A born show-stopper, a sirloin steak doesn’t need a crowded plate. The simplest of ingredients can make for one decadent dish, and that’s why our chefs have opted for creamy, pillowy mash potato and tenderstem broccoli. Our head chef Andre explains the thickness of steak will determine the cooking time. So, as you fry, use your finger to press against the steak. The softer the steak, the rarer it is. You'll notice it becomes firmer as it cooks and you can use this trick to get the timing just right.
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
2
Echalion Shallot
12
Balsamic Vinegar
(Contains Sulphites)
150
Tenderstem Broccoli
1
Garlic Clove
½
Flat Leaf Parsley
Nutritional information
Utensils
Instructions
Remove the steaks and butter from the fridge to allow them to come up to room temperature. Preheat your oven to 160°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes. Meanwhile, peel and chop the potatoes into 2cm chunks. Halve and peel the shallots, then separate the layers.
Pop the shallot layers onto a baking tray. Drizzle with oil and the balsamic vinegar, then season with salt and pepper. When the oven is hot, roast on the top shelf until soft, 15-20 mins. When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Once cooked, drain in a colander and return to the pan, off the heat.
Meanwhile, halve the Tenderstem® widthways. Halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all). Put the butter in a small bowl and mash with a fork until soft. Stir in the garlic and parsley. Set aside.
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 in 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 cooked. Once cooked, transfer to a plate and top with the garlic parsley butter. Cover with foil and leave to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.
Return the (now empty) frying pan to medium heat with a drizzle of oil. Halve any thick broccoli stalks. Once hot, add the broccoli to the pan 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. Meanwhile, mash the potatoes until smooth, adding a knob of butter and splash of milk (if you have any). Season to taste.
Divide the mash between your plates. Slice the steaks and serve with the melted garlic parsley butter drizzled over and the Tenderstem® and roasted shallots served alongside. Enjoy!
