HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerb Basted Sirloin Steak
Herb-Basted Sirloin Steak

Herb-Basted Sirloin Steak

with Kipfler Chips & Truffle Mayo

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Serve up a fancy steak dinner with a difference! Basting your tender steak in a mixture of melted herby butter ensures a tender and flavoursome result, while the combination of elegant veggies and roasted hazelnuts on the side completes your special occasion feast.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Tree NutsMilkEgg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bag

kipfler potatoes

3 clove


1 unit


1 bag

green beans

1 bag

yellow beans

1 bag


1 packet

roasted hazelnuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

2 steak

sirloin steak

1 bunch


1 bunch


½ unit


1 tub

Italian truffle mayonnaise


Not included in your delivery

olive oil

40 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3030 kJ
Fat45.9 g
of which saturates16.7 g
Carbohydrate32.8 g
of which sugars4.3 g
Dietary Fibre0 g
Protein42.4 g
Cholesterol0 mg
Sodium291 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Scrub the kipfler potatoes, then slice (unpeeled) into 1cm chips. Place the kipfler potatoes on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until golden, 25-30 minutes. TIP: Kipflers have a different texture to other potatoes, they're more firm and dry.


While the chips are baking, peel the garlic and crush lightly using the flat side of a knife. Thinly slice the eschalot. Trim the green beans. Trim the yellow beans. Halve the lemon (see ingredients list). Finely chop the parsley leaves. Roughly chop the roasted hazelnuts.


When the chips have 10 minutes of cook time remaining, heat a large frying pan over a high heat. Drizzle the sirloin steaks with olive oil and season with salt and pepper on both sides. When the pan is hot, add the steaks and cook until browned, 1 minute each side. Using tongs, sear the fat until golden, 30 seconds. TIP: The steak will continue cooking in step 4.


Add the butter, garlic and the rosemary and thyme sprigs to the pan with the steaks. Once melted, spoon the herby butter over the steaks for 1-2 minutes for medium-rare or until cooked to your liking. Using tongs, transfer the steak to a plate and set aside to rest


Spoon out half the butter mixture into a small bowl and set aside. Return the pan to a medium-high heat and add the eschalot, yellow beans and green beans. Cook, tossing, until just tender, 5-6 minutes. TIP: Add a splash of water to help speed up the cooking. Season with salt and pepper and add a squeeze of lemon juice. TIP: Discard the excess butter mixture, or use it for drizzling


Slice the herb-basted sirloin steak. Divide the steak, kipfler chips and green and yellow beans between plates. Sprinkle the parsley over the chips and the chopped hazelnuts over the beans. Serve with a dollop of Italian truffle mayonnaise.