Sirloin Steak & Black Garlic Aioli

Sirloin Steak & Black Garlic Aioli

with Pumpkin & Sage Gratin

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Have you met this week’s star ingredient: black garlic? There’s no trickery involved – the eye-catching colour is created by carefully ageing the garlic so it caramelises and creates a unique, sweet and mellow flavour. Paired with a perfectly cooked steak and a creamy baked gratin, this is a special occasion dinner at its best.

Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
serving amount

1 packet

peeled & chopped pumpkin

1 bunch


1 clove


1 bunch


1 tub

black garlic

1 tub



1 packet

grated Parmesan cheese


½ packet

panko breadcrumbs


2 steak

Sirloin Steak

Not included in your delivery

olive oil

20 g



1 tbs

plain flour


¾ cup



¼ tsp


Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3350 kJ
Fat33.7 g
of which saturates14.3 g
Carbohydrate62 g
of which sugars21.9 g
Protein51 g
Sodium755 mg
The average adult daily energy intake is 8700 kJ
Baking Paper
Baking Tray
Small Bowl
Chopping board
Medium Bowl
Baking Dish
Medium Non-Stick Pan

Preheat the oven to 240°C/220°C fan-forced. Place the peeled & chopped pumpkin on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast for 15 minutes or until just tender.


While the pumpkin is roasting, thinly slice the sage leaves. Finely chop the garlic (or use a garlic press). Trim the ends of the broccolini and halve any thick stalks lengthways. Peel the black garlic. In a small bowl, mash the black garlic with a fork until smooth and stir in the mayonnaise. In a medium bowl, toss the panko breadcrumbs (see ingredients list) with a good drizzle of olive oil and a good pinch of salt and pepper.


Heat a medium frying pan over a medium heat and add the butter, sage and garlic. Cook for 1 minute or until fragrant. Add the plain flour and cook, stirring, for 2 minutes until a thick paste forms. Remove the pan from the heat and slowly whisk in the milk until smooth. Stir in the salt, grated Parmesan cheese and a pinch of pepper. Add the roasted pumpkin and gently stir to coat. Transfer to a small baking dish. Top with the panko breadcrumb mixture and bake for 10-15 minutes or until golden and bubbling.


While the gratin is baking, wash out the frying pan and return to a high heat. Drizzle the sirloin steaks with olive oil and season with salt and pepper on both sides. Once hot, add the steaks to the pan and cook for 2 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate and set aside to rest.


While the steak is resting, return the pan to a medium-high heat along with a drizzle of olive oil. Add the broccolini and cook, tossing, for 5-6 minutes or until just tender. TIP: Add a dash of water to help speed up the cooking process. Season with a pinch of salt and pepper


Thinly slice the steak. Divide the pumpkin & sage gratin, sirloin steaks and broccolini between plates. Pour any resting juices over the steaks and finish with a dollop of black garlic aioli