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.
Sharing Sirloin Steak with Creamy Potato & Pickle Salad & Fried Tomatoes
Tender British sirloin steak paired with a creamy potato salad, studded with pickled gherkins and chives - sometimes the simple, classic combos are best. But as ever, there’s a mindful twist: fresh garden salad, bursting with crunchy cucumber and sweet fried tomatoes, dolloped on top of the steak.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 40g mixed salad leaves
- 1 midi cucumber
- 110g baby tomatoes
- 2 garlic clove
- 80g greek style yoghurt (Milk)
- 1 handful of fresh chives
- 40g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 1 sharing sirloin steak
- 6 baby potatoes
Nutritional Information
Calories: 489
Protein: 42g
Carbs: 32g
Fat: 21g
Ingredients
- 40g mixed salad leaves (use half)
- 80g greek style yoghurt (use half) (Milk)
- 40g gherkins (use half) (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 1 midi cucumber
- 6 baby potatoes
- 110g baby tomatoes (use half)
- 1 handful of fresh chives (use half)
- 1 sirloin steak
- 2 garlic clove
Nutritional Information
Calories: 652
Protein: 46g
Carbs: 57g
Fat: 26g
Sharing Sirloin Steak with Creamy Potato & Pickle Salad & Fried Tomatoes
Tender British sirloin steak paired with a creamy potato salad, studded with pickled gherkins and chives - sometimes the simple, classic combos are best. But as ever, there’s a mindful twist: fresh garden salad, bursting with crunchy cucumber and sweet fried tomatoes, dolloped on top of the steak.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl & a sieve
Cook the potatoes
- Remove the steak from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Quarter the potatoes lengthways, add to the saucepan and boil for 13-15 mins, until soft, then drain and allow to cool slightly
Sizzle the steak
- Meanwhile, heat the large frying pan with 1/2 tbsp 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 sear the edges of the steak. Leave to rest and cover to keep warm
Make the potato salad
- Finely chop the gherkins and chives. Place both into the large bowl and mix with the yoghurt and cooked potatoes. Season with salt and pepper
Fry the tomatoes
- Thinly slice the garlic. Halve the tomatoes
- Reheat the large frying pan with 1 tsp oil on high heat. Once hot, add the tomatoes and garlic and cook for 3-4 mins, until the tomatoes soften and begin to blister. Season with salt and pepper
Plate up
- Cut the cucumber into 1/2cm half-moons. Slice the steak against the grain
- Share the steak between plates, with the potato salad, salad leaves and cucumber alongside. Top the steak with the fried tomatoes. Drizzle the salad leaves and cucumber with 1 tsp olive oil, a pinch of salt and pepper
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