Korean-inspired Irish Sirloin Steak

Name: Korean-inspired Irish Sirloin Steak with spicy mayo, sesame broccoli and roast potatoes
Total time: 45 min
Yield: 2
Cuisine: Asian
Ingredients: 250 grams 21 Day Aged Sirloin Steak; 600 grams Potatoes; 1 sachet(s) Sesame Seeds; 2 unit(s) Scallion; 1 sachet(s) Gochujang Paste; 2 sachet(s) Mayo; 1 sachet(s) Ketjap Manis; 1 unit(s) Broccoli; 1 sachet(s) Sweet Chilli Sauce; 1 tsp Sugar; 1 tbsp Oil; to taste Oil; to taste Water; to taste Salt; to taste Pepper

with spicy mayo, sesame broccoli and roast potatoes

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Aged Irish sirloin steak is coated in an Asian-inspired sticky and slightly sweet glaze in this fantastic fusion recipe. Paired with golden roasted potatoes and spicy sesame broccoli, the whole thing is tied together with a side of spicy mayo.

Tags:

Protein Rich

Allergens:

Sesamzaad

•Soja

•Egg

•Senf

•Hvede

The quantities provided above are averages only.

Total45 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

250 grams

21 Day Aged Sirloin Steak

600 grams

Potatoes

1 sachet(s)

Sesame Seeds

2 unit(s)

Scallion

1 sachet(s)

Gochujang Paste

2 sachet(s)

Mayo

1 sachet(s)

Ketjap Manis

1 unit(s)

Broccoli

1 sachet(s)

Sweet Chilli Sauce

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)3026 kJ

Energy (kcal)723 kcal

Fat31.9 g

of which saturates9.3 g

Carbohydrate77.1 g

of which sugars18.7 g

Dietary Fiber0.9 g

Protein39.2 g

Salt2.2 g

Potassium39 mg

Calcium5.9 mg

Iron0.3 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 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

•Aluminum Foil

•Pan with Lid

Cooking Steps

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.

Meanwhile, trim and thinly slice the scallion.
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.

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.

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.

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.