Balsamic Beef Sirloin
with velvety mash and baby spinach
The already delicious Irish sirloin steak in this recipe is elevated to new heights with the addition of a rich and buttery balsamic glaze. Creamy mash and tender carrots pull the whole recipe together for a meal that's simple, elegant, and endlessly appetising.
Greek Style Cheese
21 Day Aged Sirloin Steak
Not included in your delivery
- Preheat the oven to 220°C/200°C fan/gas mark 7. 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 pot, off the heat.
- Add a knob of butter and a splash of milk or water. 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 carrot 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 1 tbsp water with 1 tsp flour (double both for 4p).
- Toss the cheese cubes through the flour and water mixture 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 occasionally until golden on all sides. Remove from the pan 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 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.
- Once butter is melted use a spoon to glaze the steaks.
- Cook for another 1-2 mins on each side if you'd like them more well-done.
- Once cooked, transfer to a board, cover and allow to rest, 1-2 mins. IMPORTANT: Meat is safe to eat when the outside is browned.
- Once rested, thinly slice.
- Divide the spinach between plates and top with the sliced steak.
- Serve the velvety mash, fried cheese and tender carrots alongside.
- Drizzle any remaining sauce from the pan over the sliced steak.