Sirloin Steak and Handcut Rosemary Chips
with Garlic & Rosemary Butter and Garlicky Green Beans
This Sirloin Steak and Handcut Rosemary Chips 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
30
Unsalted Butter
(Contains Milk)
2
21 Day Aged British Sirloin Steaks
1
Rosemary
450
Potatoes
2
Garlic Clove
150
Green Beans
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Remove the butter and steaks from the fridge to allow them to come up to room temperature. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt, pepper and half the rosemary, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Peel the garlic cloves. Pop half into a small piece of foil with a drizzle of oil and scrunch to enclose it. When the oven is hot, roast the potatoes on the top shelf until golden, 25-30 mins. Turn the potatoes halfway through. Add the garlic parcel to the tray for 10-12 mins of cooking time then remove. Meanwhile, grate the remaining garlic (or use a garlic press).
Trim the green beans. Heat a drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the grated garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Then transfer to a bowl and cover to keep warm.
Once the garlic has roasted, remove from the foil and mash with a fork. Pop into a small bowl with the butter and remaining rosemary. Season with salt and pepper, then mix to combine and set aside.
Pop the (now empty) frying pan back on high heat with a drizzle of oil. Season the steaks with salt and pepper. When the oil is hot, lay them 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 the steaks to a plate. Spoon over the butter, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands after handling raw meat. The steak is safe to eat when the outside is browned.
Thinly slice the steak, then plate up with the potatoes and garlicky green beans alongside. Drizzle any buttery juices over the steak. Enjoy!
