Herby Sirloin Tip & Baby Broccoli Salad
with Roast Potato, Fetta & Olives
- Sulphites
- Pine Nut
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
Cooking a gourmet meal doesn't take hours or fancy equipment - the key is to start with great ingredients. Whip up this tender sirloin steak with a tasty herby coating, plus a textural treat of a salad and you'll be calling yourself a gourmet chef in no time! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
2
potato
1
brown onion
1 bunch
baby broccoli
1 sprig
rosemary
2 clove
garlic
1 packet
Premium Sirloin Tip
1 punnet
snacking tomatoes
1 packet
kalamata olives
1 bag
parsley
1 bag
salad leaves
1 drizzle
balsamic glaze
(Contains: Sulphites)
1 packet
pine nuts
(Contains: Pine Nut May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut)
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Dijon mustard
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan forced. Cut potato into bite-sized chunks. Cut brown onion into wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 25-30 minutes.
• While the veggies are roasting, trim the ends of baby broccoli and slice in half lengthways. Pick and finely chop rosemary. Finely chop garlic. • In a small bowl, combine rosemary, garlic and a generous pinch of salt and pepper. • See Top Steak Tips' (below). Pat premium sirloin tip dry with a paper towel, then drizzle with olive oil and season with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. When the oil is hot, add premium sirloin tip and sear until browned, 1 minute on all sides. • Transfer to a second lined oven tray. Spread with Dijon mustard, sprinkle with the garlic-rosemary mixture and press to coat. • Roast for 17-22 minutes for medium, or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 5-6 minutes. Remove from the heat, then season. Set aside.
• Halve snacking tomatoes. Roughly chop kalamata olives and parsley. • In a medium bowl, combine salad leaves, tomatoes, olives and parsley. Just before serving, drizzle with olive oil, then add the slightly cooled baby broccoli and roasted veggies. Gently toss to combine.
• Slice herby sirloin tip. Divide the sirloin and baby broccoli salad between plates, spooning any resting juices over the sirloin. • Drizzle balsamic glaze over the salad. Sprinkle with pine nuts and crumble over the fetta cubes to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The herby crust, balsamic glaze, fetta, and olives were widely praised for creating bold, well-rounded flavour. The roasted veggie and fresh salad combination was a standout for many customers.
- Ease of prep: Most found the recipe straightforward to follow, though several noted the multiple elements made timing a little tricky. Cooking for four people may require adjusting timings, particularly for the meat.
- Suggestions: Several customers found the sirloin tip tough even when cooked to the recommended time; resting the meat fully and slicing against the grain may help. One customer suggested spreading the herb coating all over the meat rather than just on top for more even flavour. Some found the balsamic glaze quite strong, so adjust the amount to taste.
- Portions: A number of customers felt the ratio of salad and vegetables to meat was unbalanced, with several noting the steak portion felt small for two adults. One customer suggested the roasted potato could be reduced, as the overall serving size was already generous.
