Irish Sirloin Steak and Twice-cooked Potatoes
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Irish Sirloin Steak and Twice-cooked Potatoes

Irish Sirloin Steak and Twice-cooked Potatoes

with broccoli in a pesto and balsamic dressing

Both the earthiness of the basil and the sharpness of the cheese in the pesto are accentuated by the balsamic vinegar in the to-die-for drizzle that accompanies this dish. Potatoes are twice cooked for a crispy golden finish, while the Irish sirloin steak is made to be cooked exactly as you like it.

Tags:
Protein Rich
Under 650 calories
Allergens:
Milk
Hazelnuts
Sulphites
Total Time40 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

250 grams

21 Day Aged Sirloin Steak

1 sachet(s)

Green Pesto

(Contains Milk)

10 grams

Hazelnuts

(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)

600 grams

Potatoes

1 unit(s)

Broccoli

1 sachet(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Flour

to taste

Water

sideBannerName

Nutrition Values

Energy (kJ)2668 kJ
Energy (kcal)638 kcal
Fat27.8 g
of which saturates7.9 g
Carbohydrate65.7 g
of which sugars9.3 g
Dietary Fiber0 g
Protein38.4 g
Cholesterol0 mg
Salt1.21 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

Pan with Lid
Colander

Instructions

Get Prepped
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Boil a large pot of salted water.
  • Coat the base of a baking tray with oil and pop into the oven to heat.
  • Chop the potatoes into chunks (no need to peel).
  • Cook in boiling water until parboiled, 6-8 mins. Drain in a colander. Toss with a pinch of salt and 1 tbsp flour (double for 4p).

TIP: If you're in a hurry you can boil the water in your kettle.

Roast the Potatoes
2
  • Carefully remove the oiled tray from the oven.
  • Add the parboiled potatoes and gently toss to coat in the oil. IMPORTANT: Take care not to splash yourself with the hot oil.
  • Roast on the top shelf of the oven until golden, 15-20 mins. Turn halfway through.
Make the Balsamic Pesto
3
  • Meanwhile, place a pan over a medium-high heat (no oil).
  • When hot, dry-fry the hazelnuts until toasted, stirring regularly, 1-2 mins. Remove from the pan and set aside.
  • Once cooled, finely chop the hazelnuts.
  • Add the hazelnuts to a bowl with the pesto and balsamic glaze and mix to combine.
  • Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
Cook the Broccoli
4
  • Return the pan to a high heat with a drizzle of oil.
  • Once hot, fry the broccoli until starting to char, 2-3 mins.
  • Add a splash of water and cover with a lid or some foil. 
  • Cook until the broccoli is tender, 4-5 mins.
  • Remove from the pan and cover to keep warm.
Sear the Sirloin Steak
5
  • Wipe and return the pan to high heat with a drizzle of oil.
  • Season the sirloin with salt and pepper.
  • Once the pan is hot, fry the sirloin until browned, 1-2 mins each side for medium-rare.
  • Cook for another 1-2 mins on each side if you want it more well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when outside is browned.
  • Once cooked, transfer from the pan, cover and allow to rest.
Finish and Serve
6
  • When everything's ready, thinly slice the steak.
  • Plate up your steak with the potatoes and broccoli alongside.
  • Finish off with the pesto, hazelnut and balsamic drizzle.
Meal right image

Explore Similar Recipes

Meal left image