Sirloin, Broccoli & Twice-Cooked Potatoes
with pesto, walnut and balsamic dressing
Ingredients
250 g
21 Day Aged Sirloin Steak
1 sachet
Green Pesto
(Contains Milk)
20 g
Walnuts
(Contains Walnuts May be present Peanut, Sesame, Cereals containing gluten)
3 piece
Potatoes
1 sachet
Balsamic Vinegar
(Contains Sulphites)
1 piece
Broccoli
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Flour
to taste
Water
Nutrition Values
Utensils
Instructions
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 the chunks 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 chips 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, put the pesto in a bowl and mix in the balsamic vinegar.
Chop the walnuts, add to the dressing and leave to one side.
Cut the broccoli into florets (like small trees). Halve any large florets.
Once the potatoes are in the oven, place a pan on medium heat with a drizzle of oil.
Once hot, add the broccoli and fry for 2-3 mins. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the broccoli is tender, 4-5 mins. Cover and set aside to keep warm.
Wipe and return the pan to a 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. Once cooked, transfer to a board, cover and allow to rest.
Slice the steak thinly and serve with the potatoes and broccoli alongside. Drizzle over the pesto, walnut and balsamic drizzle.