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 with Truffle Chips, Roast Sumac Greens & Chive Sauce
Celebrate Father's Day in style with this restaurant-worthy steak dinner. Sizzle tender Sirloin medallion steaks until juicy. On the side? Golden potato chips, tossed in decadent truffle powder, and vibrant roast Tenderstem broccoli and crunchy sugar snap peas, infused with fragrant sumac. Finish with a drizzle of creamy chive and shallot sauce for a true showstopper.
High protein
New
Low sat fat
Father's Day
Serving size
Ingredients
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 240g Tenderstem broccoli
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 1 tsp sumac
- 2g truffle zest (Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 handful of fresh chives
- 1 shallot
- 200g sugar snap peas
- 4 large potatoes
- 2 x sharing sirloin steak
Nutritional Information
Calories: 535
Protein: 46g
Carbs: 45g
Fat: 18g
Sharing Sirloin with Truffle Chips, Roast Sumac Greens & Chive Sauce
Celebrate Father's Day in style with this restaurant-worthy steak dinner. Sizzle tender Sirloin medallion steaks until juicy. On the side? Golden potato chips, tossed in decadent truffle powder, and vibrant roast Tenderstem broccoli and crunchy sugar snap peas, infused with fragrant sumac. Finish with a drizzle of creamy chive and shallot sauce for a true showstopper.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large frying pan, a measuring jug & a grater
Get started
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper.
- Cut the potato into chips. Place onto a lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 15-20 mins
- Trim the broccoli. Finely dice the shallot. Finely chop the chives. Finely grate the cheese
Sizzle the steaks
- Heat the large frying pan with 2 tsp 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 cover to keep warm and leave to rest
Roast the greens
- After 15-20 mins, add the broccoli and sugar snaps to the other lined baking tray. Drizzle with 1 tsp oil, a pinch of salt and pepper. Roast for a further 10 mins, until soft and golden
Sauce time
- Reheat the large frying pan with 1 tsp oil on medium heat. Once hot, add the shallot and a pinch of salt and cook for 3-4 mins, until softening
- Add half the vinegar and cook for 30 secs, then stir in the stock, half the cheese and 200ml water. Simmer for 2-3 mins, until thickened
- Add the mustard and half the chives. Season to taste with salt and pepper. Add a splash of water if it's too thick
Finish & plate up
- When ready, toss the greens with the sumac, remaining vinegar and remaining chives
- Slice the steaks against the grain
- Serve the steaks onto plates, drizzled with the sauce. Serve the greens and chips alongside. Sprinkle the truffle zest (use less for a milder flavour) and remaining cheese over the chips to finish
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