Irish Sirloin Steak in Miso Cream Sauce
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Irish Sirloin Steak in Miso Cream Sauce

Irish Sirloin Steak in Miso Cream Sauce

with roast baby potatoes, green beans and carrot

Miso is a traditional Japanese seasoning that's filled with tangy umami flavour. The creme fraiche lends a lightness and creaminess to the miso sauce that coats the Irish sirloin steak in this sumptuous and abundant dish.

Tags:
Under 650 calories
Protein Rich
Discovery
Allergens:
Soya
Wheat
Milk
Sulphites
Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

250 grams

21 Day Aged Sirloin Steak

1 sachet(s)

Miso Paste

(Contains Soya, Wheat)

65 grams

Creme Fraiche

(Contains Milk)

500 grams

Baby Potatoes

75 grams

Green Beans

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

2 unit(s)

Carrot

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)2409 kJ
Energy (kcal)576 kcal
Fat22.5 g
of which saturates11.8 g
Carbohydrate65.2 g
of which sugars13 g
Dietary Fiber0.2 g
Protein34 g
Cholesterol0 mg
Salt2.56 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
Pan with Lid

Instructions

Prep the Veg
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Halve the potatoes lengthways (quarter any larger potatoes). 
  • Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
  • Trim the green beans.
Roast the Potatoes
2
  • Pop the baby potatoes onto a large (lined) baking tray.
  • Toss with salt, pepper and a drizzle of oil. Spread out in a single layer. 
  • When the oven is hot, roast on the top shelf until tender, 25-35 mins.
  • Turn halfway through cooking.

TIP: Use two baking trays if necessary.

Steam-fry the Veg
3
  • Meanwhile, place a pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the carrot and green beans until starting to char, 2-3 mins.
  • Lower heat to medium and cook for 1 min then add a splash of water and immediately cover with a lid or some foil.
  • Cook until the veg is tender, 4-5 mins. 
  • Once cooked, remove from the pan and cover to keep warm.
Sear the Steak
4
  • When 10 mins of cooking time remain for the potatoes, return the pan to high heat with a drizzle of oil
  • Once 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.
  • Once cooked, remove from the pan, cover and allow to rest.
Make the Miso Cream
5
  • Return the pan to medium heat and add the apple cider vinegar.
  • Once evaporated, quickly stir in the creme fraiche and miso paste.
  • Heat until thickened slightly, 2-3 min. 
  • Taste and season with salt and pepper, if desired.

TIP: Miso is quite salty so be sure to taste before seasoning your sauce!

Finish and Serve
6
  • Thinly slice your steak.
  • Serve the sirloin on plates with a spoonful of creamy miso sauce over the top.
  • Plate the green beans, carrot and roasted baby potatoes alongside.
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