Sharing Sirloin Steak with Creamy Potato, Cucumber Salad & Fried Tomatoes

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Milk, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	95Kcal	489Kcal
	396kJ	2047kJ
Fat	4.1g	21g
of which saturates	1.4g	7.0g
Carbohydrates	6g	32g
of which sugars	1.6g	8.1g
Protein	8.2g	42g
Salt	0.21g	1.1g
Fibre	0.7g	3.8g

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

Allergens

Contains: Milk, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	88Kcal	652Kcal
	369kJ	2728kJ
Fat	3.5g	26g
of which saturates	1.0g	7.5g
Carbohydrates	8g	57g
of which sugars	1.5g	11g
Protein	6.2g	46g
Salt	0.15g	1.1g
Fibre	0.9g	6.3g

Back

Ready in 20 High protein 6 plants Low sat fat

Sharing Sirloin Steak with Creamy Potato, Cucumber Salad & Fried Tomatoes

Prep time: 15 mins

Total time: 20 mins

Cuisine: British

Food group: Beef

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.

Cooking Instructions

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.

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