The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Aged Balsamic British Sharing Sirloin Steak, Potato Wedges & Salsa Verde
A dazzling steak dish – guaranteed to impress. Aged balsamic brings a deep, sweet flavour to tender British Sirloin steak. Perfectly complimented by chunky potato wedges, caper salsa and a fresh rocket salad. A restaurant-worthy dinner!
High protein
Low sat fat
Serving size
Ingredients
- 40g capers (Water, Salt, Vinegar)
- 1 sharing sirloin steak
- 1 shallot
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 110g baby tomatoes
- 1 handful of fresh coriander
- 1 handful of fresh flat-leaf parsley
- 1 tbsp red wine vinegar
- 2 large potatoes
- 40g rocket
Nutritional Information
Calories: 510
Protein: 42g
Carbs: 49g
Fat: 15g
Ingredients
- 2 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 40g capers (use half) (Water, Salt, Vinegar)
- 1 handful of fresh coriander (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 shallot (use half)
- 1 sirloin steak
- 1 tbsp red wine vinegar (use half)
- 40g rocket (use half)
- 110g baby tomatoes (use half)
- 2 large potatoes
Nutritional Information
Calories: 692
Protein: 45g
Carbs: 88g
Fat: 15g
Aged Balsamic British Sharing Sirloin Steak, Potato Wedges & Salsa Verde
A dazzling steak dish – guaranteed to impress. Aged balsamic brings a deep, sweet flavour to tender British Sirloin steak. Perfectly complimented by chunky potato wedges, caper salsa and a fresh rocket salad. A restaurant-worthy dinner!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a small bowl & a large frying pan
Golden potatoes
- Remove the steak from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Cut the potatoes into thin wedges. Place onto the lined baking tray and toss with 1 tsp oil and a pinch of salt
- Roast for 25-30 mins / air fryer 20-25 mins, turning halfway through, until golden
Finish the prep
- Very finely slice half the shallot, and finely dice the remaining
- Finely chop the coriander and parsley. Roughly chop the capers
Salsa verde time
- Add the diced shallot to the small bowl, along with the coriander, parsley, capers, red wine vinegar and 1 tsp oil. Season with salt and pepper and mix well
- Halve the tomatoes
Get sizzlin'
- Heat the large frying pan with 1 tsp oil on medium-high heat (we used the HexClad 30cm Hybrid Pan). Once hot, add the steak and cook (as a guide: cook for 3-4 mins on each side for medium-rare, or 6-7 mins for well done)
- Quickly seal the edges of the steak, then pour in half the aged balsamic and turn to coat. Remove from the pan and leave to rest
Plate up
- Thinly slice the steak against the grain
- Share the steak between plates, with the potato wedges alongside. Drizzle over the salsa verde
- Serve the rocket on the side, topped with the tomatoes and remaining shallot. Drizzle the remaining balsamic over the salad
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