Irish Sirloin Steak in Herby Truffle Butter
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Irish Sirloin Steak in Herby Truffle Butter

with roasted broccoli and pine nut pangrattato

Velvety mashed potato acts as an amazing backdrop to crispy broccoli, butter-basted sirloin steak and a cheesy nutty pangratatto in this decadent and delicious dinner.

Tags:
Protein Rich
Allergens:
Wheat
Milk
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

250 grams

21 Day Aged Sirloin Steak

10 grams

Pine Nuts

(May be present Peanut, Nuts, Sesame, Cereals containing gluten)

1 pack(s)

Breadcrumbs

(Contains Wheat)

2 pack(s)

Truffle Oil

600 grams

Potatoes

1 sachet(s)

Dried Thyme

1 unit(s)

Broccoli

1 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

to taste

Butter

to taste

Milk (Optional)

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Nutrition Values

Energy (kJ)2795 kJ
Energy (kcal)668 kcal
Fat27.3 g
of which saturates10.1 g
Carbohydrate70.9 g
of which sugars5.4 g
Dietary Fiber0 g
Protein42.2 g
Cholesterol0 mg
Salt0.84 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

Baking Sheet with Baking Paper
Peeler
Potato Masher
Colander
Pot with Lid

Instructions

Make the Mash
1
  • Preheat your 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, 12-18 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.
Roast the Broccoli
2
  • Trim the broccoli. Cut the head into small florets and stem into 2cm pieces.
  • Pop the broccoli onto a lined baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the middle shelf until the edges are crispy and slightly charred, 10-15 mins.
Make the Pangrattato
3
  • Meanwhile, roughly chop the pine nuts
  • Place a pan over medium-high heat with a drizzle of oil
  • When hot, add the breadcrumbs and chopped pine nuts.
  • Fry until crispy, 4-5 mins. Season to taste with salt and pepper.
  • Remove from the pan and set aside.
4
  • When the mash is almost ready, return the pan to high heat with a drizzle of oil
  • Rub the sirloin with thyme and season 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 the outside is browned.
5
  • Remove the pan from the heat and add 1 tbsp butter (double for 4p) and the truffle oil
  • Turn the steak to coat well in the truffle butter
  • Then, transfer the steak to a board, cover and allow to rest.
  • Mix the cheese with the pangrattato.
  • Thinly slice the steak
6
  • Divide the mash, broccoli and sliced sirloin between plates.
  • Scatter the cheesy pine nut pangrattato over the broccoli.
  • Drizzle any truffle butter remaining in the pan over the sliced sirloin.
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