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Serving size
Ingredients
Ingredients
-
30g pitted green olives(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 4 spring onion
- 2 x sharing sirloin steak
- 1 handful of fresh flat-leaf parsley
- 4 large potatoes
- 160g baby spinach
- 1 unwaxed lemon
- 2 garlic clove
- 200g baby tomatoes
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 106Kcal | 538Kcal |
| 446kJ | 2249kJ | |
| Fat | 4.1g | 21g |
| of which saturates | 1.0g | 5.2g |
| Carbohydrates | 9g | 44g |
| of which sugars | 1.0g | 5.0g |
| Protein | 8.3g | 42g |
| Salt | 0.1g | 0.5g |
| Fibre | 1.4g | 6.8g |
High protein
Low sat fat
British Sharing Sirloin with Roasted Potatoes & Tomato Olives Salsa
Fancy a quick trip to the south of France? Sauce vierge is a classic french salsa made with tomatoes, parsley and zingy olives. Spooned over juicy British sirloin steak, pan-fried ‘til crisp and delicately tender. Zesty potatoes to keep it filling. Wilted garlicky spinach to pack in the greens.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a medium bowl, a grater & a large frying pan
Golden potatoes
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Cut the potatoes into 2cm cubes
- Place the potatoes onto the lined baking tray, drizzle with 1 tbsp oil and season with salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until golden
Make the salsa
- Meanwhile, finely chop the parsley and thinly slice the olives. Thinly slice the spring onions. Quarter the tomatoes. Zest and cut the lemon into wedges
- Place the parsley, tomatoes, olives and half the spring onion into the medium bowl with 1 tbsp oil. Squeeze in the juice from half the lemon and season with salt and pepper. Mix well and set aside
- Finely chop or crush the garlic. Rinse the spinach
Get sizzlin'
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the steaks 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 steaks, then leave to rest.
Wilt the spinach
- Return the now-empty steak pan to medium heat with 1 tsp oil. Once hot, add the garlic and cook for 30 secs, then add the spinach and cook for 1-2 mins, until wilted
- Add a squeeze of lemon juice, season with salt and pepper, and remove from the heat
Plate up
- When ready, add the lemon zest and remaining spring onion to the potatoes and toss to combine
- Slice the steaks against the grain, then serve on plates, with the potatoes and garlicky spinach alongside
- Spoon the tomato olive salsa over the steaks. Garnish with any remaining lemon wedges
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