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Sharing Sirloin Steak with Crushed Potatoes & Salsa Verde
Our British Sirloin steak is full of flavour – so it goes great with bold horseradish and spring onion crushed potatoes. You’ll serve both with chilli-flecked broccoli and a zingy radish salsa verde.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 40g rocket
- 1 tbsp horseradish puree (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 1 chilli
- 2 radish
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 1 garlic clove
- 4 spring onion
- 1 handful of fresh chives
- 6 baby potatoes
- 180g Tenderstem broccoli
- 1 sharing sirloin steak
Nutritional Information
Calories: 530
Protein: 44g
Carbs: 35g
Fat: 24g
Ingredients
- 1 unwaxed lemon (use half)
- 1 tbsp horseradish puree (use half) (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 1 handful of fresh chives (use half)
- 1 sirloin steak
- 2 radish
- 6 baby potatoes
- 180g Tenderstem broccoli (use half)
- 40g rocket (use half)
- 4 spring onion
- 1 garlic clove (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 chilli (use half)
Nutritional Information
Calories: 655
Protein: 47g
Carbs: 60g
Fat: 25g
Sharing Sirloin Steak with Crushed Potatoes & Salsa Verde
Our British Sirloin steak is full of flavour – so it goes great with bold horseradish and spring onion crushed potatoes. You’ll serve both with chilli-flecked broccoli and a zingy radish salsa verde.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Full out a large frying pan, a large bowl, a small bowl, a grater & a sieve
Get started
- Remove the steak from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Quarter the potatoes and add to the saucepan. Simmer for 14-16 mins, until softened
- Meanwhile, thinly slice the spring onions. Finely chop the chives. Trim the broccoli
- In the final 3 mins, add the broccoli to the potato saucepan, then drain together
Make the salsa verde
- Finely grate the garlic. Finely chop the parsley. Zest and quarter the lemon. Trim and finely dice the radishes. Deseed and finely dice the chilli
- In the small bowl, mix together the garlic, parsley, radish, lemon zest, juice from 3 lemon wedges, half the chilli (for those who'd like the heat) 2 tsp olive oil and a pinch of salt
Sizzle the steaks
- Heat the large frying pan with 1 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, then remove from the pan and leave to rest
Start the salad & finish the potatoes
- Add the cooked broccoli to the large bowl, along with the remaining chilli (for those who'd like the heat) and half the spring onion. Drizzle with 1 tsp olive oil and toss together
- Return the cooked potatoes to the pan and crush lightly with the back of a fork. Add the horseradish, chives, juice from the remaining lemon wedge, remaining spring onion and a pinch of salt and pepper. Mix to combine
Plate up
- Slice the steak against the grain
- Add the rocket to the broccoli bowl and toss to combine
- Share the steak between plates, with the crushed potatoes and broccoli salad alongside. Spoon the salsa verde over the steak and salad
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