Balsamic Beef Sirloin
with velvetty mash and baby spinach
Ingredients
1 sachet
Balsamic Glaze
(Contains Sulphites)
100 g
Greek Style Cheese
(Contains Milk)
1 piece
Garlic
250 g
21 Day Aged Sirloin Steak
2 piece
Carrot
3 piece
Potatoes
1 pack
Breadcrumbs
(Contains Wheat)
60 g
Baby Spinach
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk (Optional)
to taste
Flour
Nutrition Values
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Boil a large pot of salted water for the potatoes. Peel and chop the potatoes into 2cm chunks.
Add the potatoes to the boiling water and cook until fork tender, 15-20 mins. Once cooked, drain the potatoes in a colander and return to the pan off the heat. Add a knob of butter and a splash of water or milk. Mash until smooth. Season with salt and pepper. Cover to keep warm.
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Pop the breadcrumbs into a bowl. Cut the Greek style cheese into 2cm cubes. In another bowl, mix well 1 tbsp water with 1 tsp flour (double both for 4p). Toss the cheese cubes through the flour-water mix and then carefully toss in the breadcrumbs. Place a pan over medium-high heat with a drizzle of oil. Fry the cheese cubes for 5-7 mins. Turn occassionally until golden on all sides. Set aside and cover to keep warm.
Peel and grate the garlic (or use a garlic press). Season the sirloin with salt and pepper. Return the pan to a high heat with a drizzle of oil. Fry the sirloin until browned, 1-2 mins each side for medium-rare. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
Pop in the garlic, balsamic glaze and a knob of butter. Glaze the steaks and cook for another 1-2 mins on each side if you want it more well-done. IMPORTANT: Meat is safe to eat when the outside is browned. Once cooked, transfer to a board, cover and allow to rest and then slice thinly
Divide the spinach between plates and top with the sliced steak. Serve the mash, fried cheese and carrots alongside. Drizzle over any remaining sauce from the pan on the sliced steaks.