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Sirloin Steak & Salsa Verde

Sirloin Steak & Salsa Verde

with Parmesan Chips

Gourmet
3.3 / 4 Rating
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When the steaks are high… you can’t go past a sirloin! The accompanying salsa verde is the perfect companion for this flavoursome beef and with things looking this good, it’s time to set the dinner table, light a candle and pour a nice glass of red. Bon appetit!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkRoyal Jelly, Bee Pollen, PropolisSulphites
Preparation Time
35 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

2 unit

potatoes

1 block

Parmesan cheese

(ContainsMilk)

1 bunch

asparagus

1 bunch

coriander

1 bunch

parsley

1 bunch

mint

⅔ tub

capers

1 tub

Dijon mustard

(ContainsSulphites)

2 steak

Sirloin Steak

1 bag

green beans

1 clove

garlic

Not included in your delivery

olive oil

1 tsp

red wine vinegar (or white wine vinegar)

1 tsp

honey

(ContainsRoyal Jelly, Bee Pollen, Propolis)

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2660 kJ
Fat28.8 g
of which saturates9.7 g
Carbohydrate33.8 g
of which sugars6.7 g
Protein52.6 g
Sodium521 mg
Utensils
Utensils
Chopping board
Knife
Grater
Baking Paper
Baking Tray
Small Bowl
Aluminum Foil
Large Non-Stick Pan
Plate
Tongs
InstructionsPDF
Instructions
1

Preheat the oven to 220°C/200°C fan-forced. Cut the potatoes (unpeeled) into 1cm fries. TIP: Cut the potatoes to the correct size so they cook in the allocated time. Trim the green beans. Trim the woody ends (about 3cm) off the asparagus. Finely chop the garlic (or use a garlic press). Finely grate the Parmesan cheese.

2

Place the potatoes on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Bake for 25 minutes. Sprinkle with the finely grated Parmesan cheese and return to the oven. Bake for a further 4-5 minutes, or until the potatoes are tender and the cheese is golden and slightly crispy.

3

While the potatoes are roasting, finely chop the coriander, parsley and mint leaves until you have 1 tbs for 2 people / 2 tbs for 4 people of each (discard any thick stems first!). Finely chop the capers. In a small bowl, combine the chopped herbs, capers, red wine vinegar, honey, Dijon mustard and olive oil (2 tbs for 2 people / 1/3 cup for 4 people). TIP: If you have a mini food processor, add all the ingredients and and blitz until smooth!

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and cook for 2 minutes, or until slightly tender. Add the asparagus and cook, tossing regularly, for 4-5 minutes or until just tender. Add the garlic and cook for a further 1 minute, or until fragrant. Transfer to a plate and cover with foil to keep warm.

5

Return the pan to a high heat. Drizzle the sirloin steaks with olive oil and season both sides with salt and pepper. Once hot, add the steaks to the pan and cook for 2 minutes on each side for medium-rare or until cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Season with a pinch of salt and pepper. Transfer to a plate. Set aside to rest for 5 minutes.

6

Divide the sirloin steak, Parmesan fries, asparagus and green beans between plates. Spoon the salsa verde over the steak.

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