Sirloin Steak and Tarragon Salsa Verde
with Rosemary Fries and Buttery Sautéed Peas
This Sirloin Steak and Tarragon Salsa Verde is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
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
450
Potatoes
1
Dried Rosemary
½
Red Onion
1
Flat Leaf Parsley
1
Tarragon
1
Garlic Clove
10
Dijon Mustard
(Contains Sulphites, Mustard)
1
Lemon
10
Unsalted Butter
(Contains Milk)
120
Peas
2
21 Day Aged British Sirloin Steaks
Not included in your delivery
2
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Remove the steaks from your fridge to allow them to come up to room temperature. Chop the potatoes lengthways into 2cm slices, then chop into thin, 1cm-thick fries (no need to peel). Pop the fries onto a large, low-sided, wide baking tray. Drizzle with oil, sprinkle over the dried rosemary and season with salt and pepper. Toss to coat and spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary - you want the fries nicely spread out.
Meanwhile, halve, peel and thinly slice the red onion (see ingredients for amount). Chop the parsley as finely as you can (stalks and all). Pick the tarragon leaves from their stalks (discard the stalks) and finely chop. Peel the garlic, pop it into a small piece of foil with a drizzle of oil and scrunch to enclose it. About halfway through the fries' cooking time, pop the garlic parcel onto the fries baking tray and roast for the remaining time until soft, 10-12 mins.
Add the tarragon and parsley to a bowl, along with the Dijon mustard and olive oil for the salsa (see ingredients for amount). Cut the lemon in half and squeeze in some juice. Season with salt and pepper and whisk together with a fork. Keep aside for now.
Heat the butter in a medium saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry gently until soft and sweet, 8-10 mins, stirring occasionally. When the onions have softened, stir in the peas. Allow to heat through, 1-2 mins, then take off the heat. Taste and add more salt and pepper if needed, then cover to keep warm.
About 5 mins before everything is ready, heat a drizzle of oil in a large frying pan on high heat. When the oil is hot, lay the steaks in the pan. Season with salt and pepper 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 them more cooked. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned. Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins.
While the steak rests, warm up the peas (if needed). Open up the roasted garlic parcel and, keeping it on the foil, mash the garlic with the back of a fork. Add it to the salsa verde, mixing it in well. Taste and add more lemon juice, salt or pepper if needed, then cut any remaining lemon into wedges. Transfer the steaks to your plates and generously spoon over the salsa verde. Serve the rosemary fries, buttery sautéed peas and lemon wedges alongside. Enjoy.
