Irish Sirloin Steak and Twice-cooked Potatoes
with broccoli in pesto, walnut 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.
21 Day Aged Sirloin Steak
(Contains Walnuts May be present Peanut, Sesame, Cereals containing gluten)
Not included in your delivery
- 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.
- 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.
- Meanwhile, add the pesto to a bowl and stir in the balsamic vinegar.
- Chop the walnuts, add to the bowl and leave aside.
- Trim the tip of the broccoli. Chop broccoli florets and stem into 2cm chunks.
- Once the potatoes are in the oven, place a pan over medium heat with a drizzle of oil.
- Once hot, fry the broccoli for 2-3 mins, then add a splash of water and immediately cover with a lid or some foil.
- Cook until the broccoli is tender, 4-5 mins.
- Set aside and cover to keep warm.
- 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 to a board, cover and allow to rest.
- Thinly slice the steak then plate with the potatoes and broccoli alongside.
- Finish off with the pesto, walnut and balsamic drizzle.