Irish Sirloin Steak and Chorizo Salsa

Name: Irish Sirloin Steak and Chorizo Salsa with roast potatoes and rocket salad
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 250 grams 21 Day Aged Irish Sirloin Steak; 3 unit(s) Potatoes; 100 grams Chorizo; 2 sachet(s) Paprika; 40 grams Salad Leaves; 1 unit(s) Garlic; 1 sachet(s) Apple Cider Vinegar; 2 unit(s) Tomato; to taste Oil; to taste Salt; to taste Pepper

with roast potatoes and rocket salad

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The chorizo salsa that garnishes the sirloin steak in this recipe is tangy and slightly spicy. It's complemented by paprika roast potatoes with the faintest hint of piquancy.

Allergens:

Milk

•Mustard

•Sulphites

The quantities provided above are averages only.

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

250 grams

21 Day Aged Irish Sirloin Steak

3 unit(s)

Potatoes

100 grams

Chorizo

(Contains: Milk)

2 sachet(s)

Paprika

(Contains: Mustard)

40 grams

Salad Leaves

1 unit(s)

Garlic

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

2 unit(s)

Tomato

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)3065 kJ

Energy (kcal)733 kcal

Fat33.7 g

of which saturates12.5 g

Carbohydrate65.4 g

of which sugars6.1 g

Protein43.8 g

Salt5 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Baking Sheet with Baking Paper

Cooking Steps

Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 2cm chunks (peeling optional).
Pop the chunks onto a large (lined) baking tray.
Drizzle with oil then season with paprika, 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, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Season the steaks with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
Peel and grate the garlic (or use a garlic press).
Chop the tomatoes into 1cm chunks.
Take one-quarter of the rocket and finely chop—we'll use this as a herb for the salsa. Set the remaining rocket aside for later.

Place a large pan over medium-high heat (without oil).
Once hot, fry the chorizo until it starts to brown, 3-4 mins.
Add the garlic and half the tomatoes. Cook for 1 min more.
Remove from the heat then stir in the apple cider vinegar and 1 tbsp oil (double for 4p).
Transfer to a small bowl, allow to cool for 1 min and then stir through the chopped rocket.

Wipe the pan and return to high heat with a drizzle of oil.
Once hot, fry the sirloin until browned. Cook 1-2 mins on each side for medium-rare.
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 to your liking, transfer to a board, cover and allow to rest.

Pop the remaining rocket into a salad bowl along with with the remaining tomatoes.
Dress the salad with a drizzle of oil and a pinch of salt and pepper. Toss to coat.
Divide the salad between your plates.