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.
Serving size
Ingredients
Ingredients
- 100g Tomatoes Baby Seasonal Mix
-
30g pitted green olives(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 40g rocket
- 2 large potatoes
- 1 handful of fresh flat-leaf parsley
- 1 handful of fresh coriander
- 1 shallot
- 1 sharing sirloin steak
-
2 tbsp thickened aged balsamic vinegar (Sulphites)(wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
-
1 tbsp red wine vinegar(red wine vinegar (100%))
Allergens
Contains:
Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 99Kcal | 508Kcal |
| 413kJ | 2125kJ | |
| Fat | 3.2g | 17g |
| of which saturates | 0.9g | 4.5g |
| Carbohydrates | 9g | 45g |
| of which sugars | 1.4g | 7.3g |
| Protein | 8.0g | 41g |
| Salt | 0.15g | 0.77g |
| Fibre | 1.3g | 6.6g |
Ingredients
Ingredients
-
30g pitted green olives (use half)(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 100g Tomatoes Baby Seasonal Mix (use half)
-
2 tbsp thickened aged balsamic vinegar (use half) (Sulphites)(wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
-
1 tbsp red wine vinegar (use half)(red wine vinegar (100%))
- 1 handful of fresh coriander (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 shallot (use half)
- 1 sirloin steak
- 40g rocket (use half)
- 2 large potatoes
Allergens
Contains:
Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 96Kcal | 690Kcal |
| 404kJ | 2886kJ | |
| Fat | 2.4g | 17g |
| of which saturates | 0.7g | 4.7g |
| Carbohydrates | 12g | 84g |
| of which sugars | 1.3g | 9.1g |
| Protein | 6.3g | 45g |
| Salt | 0.11g | 0.78g |
| Fibre | 1.5g | 11g |
High protein
Low sat fat
Balsamic-glazed Sirloin Steak with Potato Wedges & Salsa Verde
A dazzling steak dish – guaranteed to impress. Aged balsamic brings a deep, sweet flavour to tender British sharing Sirloin steak. Perfectly complimented by chunky potato wedges, olive salsa and a fresh rocket salad. A restaurant-worthy dinner!
Cooking Instructions
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 large frying pan & a small bowl
Get the potatoes on
- 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 olive oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, turning halfway through, until golden
Finish the prep
- Very finely slice half the shallot, then finely dice the remaining. Finely chop the coriander and parsley. Roughly chop the olives. Halve the tomatoes
Salsa verde time
- Add the diced shallot to the small bowl, along with the coriander, parsley, olives, red wine vinegar and 1 tsp olive oil. Season with salt and pepper and mix well
Get sizzlin'
- Heat the large frying pan with 1 tsp olive oil on medium-high heat. 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 sliced shallot. Drizzle the remaining balsamic over the salad
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