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 Sweet Potato Fries, Pickled Rhubarb Salad & Chive Sauce
Tender sharing sirloin steaks from British beef are seared to perfection, then served alongside golden sweet potato fries, nutty Tenderstem broccoli and a leafy salad, brightened up by vibrant pickled rhubarb. Drizzle over a chive sauce to complete the dish.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 1 tsp fennel seeds
- 180g Tenderstem broccoli
- 2 sweet potato
- 2 x sharing sirloin steak
- 100g rhubarb
- 1 onion
- 1 handful of fresh chives
- 50g honey
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 80g mixed salad leaves
Nutritional Information
Calories: 516
Protein: 41g
Carbs: 52g
Fat: 16g
Sharing Sirloin with Sweet Potato Fries, Pickled Rhubarb Salad & Chive Sauce
Tender sharing sirloin steaks from British beef are seared to perfection, then served alongside golden sweet potato fries, nutty Tenderstem broccoli and a leafy salad, brightened up by vibrant pickled rhubarb. Drizzle over a chive sauce to complete the dish.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a small saucepan & a measuring jug
Make the fries
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Cut the sweet potatoes into fries. Place the fries onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 15-20 mins
Pickle the rhubarb
- Thinly slice the rhubarb widthways. Trim the broccoli. Finely slice the onions. Finely chop the chives
- In the small saucepan, add the honey, fennel seeds, vinegar and 100ml water. Bring to a simmer over medium-high heat
- Add the rhubarb, remove the pan from the heat and set aside to pickle
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 leave to rest
- After 15-20 mins, add the broccoli to the sweet potato tray, drizzle with 1 tsp oil and return to the over for a final 10 mins
Make the sauce
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Strain the pickled rhubarb, pouring the pickling liquid into the onion pan. Set the rhubarb slices aside
- Stir the stock powder, chives and 100ml water into the onion mixture. Bring to a simmer for 2-3 mins, until thickened slightly. Season with salt and pepper to taste. Add a splash of water if it becomes too thick
Plate up
- Slice the steaks against the grain
- Serve the steaks onto plates, with the sweet potato fries, broccoli and salad leaves alongside. Top the salad with the pickled rhubarb and drizzle the chive sauce over the steaks
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