Korean-inspired Double 21-day Aged Irish Sirloin
with spicy mayo, sesame broccoli and roast potatoesCalories
:
1097 kcalProtein
:
65.7g proteinTotal
:
45 minutesDifficulty
:
EasyAllergens:
- Sesame
- Soya
- Egg
- Mustard
- Cereals containing gluten
- Wheat
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
500 grams
21-day Aged Irish Sirloin Steak
600 grams
Potatoes
10 grams
Sesame Seeds
(Contains: Sesame)
1 sachet(s)
Gochujang Paste
(Contains: Soya)
50 grams
Mayonnaise
(Contains: Egg, Mustard)
1 sachet(s)
Ketjap Manis
(Contains: Cereals containing gluten, Soya, Wheat)
250 grams
Broccoli
1 sachet(s)
Sweet Chilli Sauce
125 grams
Radish
Not included in your delivery
1 tsp
Sugar
1 tbsp
Oil
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)4590 kJ
Energy (kcal)1097 kcal
Fat57.1 g
of which saturates17.5 g
Carbohydrate81.7 g
of which sugars20.7 g
Dietary Fiber14 g
Protein65.7 g
Salt7.4 g
Trans Fat0.9 g
Potassium1681.2 mg
Calcium77.1 mg
Iron2.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Baking Sheet with Baking Paper
•Aluminum Foil
•Pan with Lid
Cooking Steps
1
- 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, season with salt and pepper then toss to coat. 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.
2
- Meanwhile, trim and thinly slice the radish.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- To make your glaze, mix half the gochujang, the ketjap manis, 1 tsp sugar (per 2P) and 1 tbsp oil (per 2P) in a small bowl.
- In a separate bowl, mix the mayo with as much of the remaining gochujang as you like (use less if you don't like spice), then set aside.
3
- Place a pan over high heat with a drizzle of oil.
- Once hot, add the broccoli and sesame seeds and fry for 2-3 mins.
- Add a splash of water and immediately cover with a lid or some foil.
- Lower the heat and cook until the broccoli is tender, 4-5 mins.
- Season to taste with salt and pepper then transfer to a bowl and cover to keep warm.
4
- Wipe the pan and return 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 the outside is browned.
5
- When the steaks are almost ready, pour the glaze into the pan, cook for 1 min, then remove the pan from the heat.
- Turn the steaks in the glaze to evenly coat them.
- Once glazed, transfer the steaks from the pan.
- Drizzle the sweet chilli sauce over the steaks.
- Cover with foil and allow to rest, 1-2 mins.
6
- When rested, thinly slice and plate the steaks.
- Spoon over any glaze remaining in the pan.
- Serve the potatoes and sesame broccoli alongside.
- Add a dollop of spicy mayo for dipping.
- Finish with a sprinkling of sliced radish.
