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Sirloin steak with winter veg tray bake
Grass-fed British steak doesn’t only go great with potatoes. Tuck into it here with a Med-inspired roasted medley: fennel, shallot, garlic and baby spuds. Top with zingy horseradish yoghurt and fresh dill.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 1 handful of fresh dill (use a quarter)
- 1 tbsp horseradish puree (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 1 sirloin steak
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 garlic clove
- 1 shallot
- 150g baby rose potatoes
- 1 fennel (use half)
Nutritional Information
Calories: 495
Protein: 42g
Carbs: 34g
Fat: 22g
Ingredients
- 2 tbsp horseradish paste (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 1 sharing sirloin steak
- 4 garlic clove
- 2 shallot
- 1 fennel
- 1 handful of fresh dill (use half)
- 300g baby rose potatoes
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 495
Protein: 42g
Carbs: 34g
Fat: 22g
Sirloin steak with winter veg tray bake
Grass-fed British steak doesn’t only go great with potatoes. Tuck into it here with a Med-inspired roasted medley: fennel, shallot, garlic and baby spuds. Top with zingy horseradish yoghurt and fresh dill.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 8. Cut the potatoes in half. Cut the fennel into quarters lengthways (save any fronds for garnish). Cut the shallots in half lengthways. Peel the garlic cloves. Add everything to a lined baking tray with 2 tsp oil. Season with sea salt and black pepper, then mix well.
- Roast for 25-30 minutes, until the potatoes are soft and the vegetables are beginning to char.
- Make the horseradish yoghurt; add the yoghurt and horseradish to a bowl. Finely chop half the dill. Stir into the yoghurt, then season with sea salt and black pepper.
- Heat a frying pan with 2 tsp oil on a medium-high heat. Season the steaks with sea salt and black pepper, then place in the pan. Cook until golden brown (as a guide: 1-2 mins on each side for medium-rare or 2-3 mins on each side for well-done). Remove the steaks from the pan and leave to rest on a plate.
- Serve the steaks with the roasted vegetables. Garnish with the horseradish yoghurt, fennel fronds and remaining dill sprigs.
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