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.
THE HUT - Sirloin Medallion with Tomato Salad, Roasted Shallots & Miso Chimichurri
Treat yourself to a taste of summer with Mindful Chef x The Hut. Tender steak medallions are seared to perfection, then served alongside golden fries, caramelised shallots and a refreshing tomato salad - with jalapeños for an extra kick. Finish with fragrant homemade miso chimichurri, drizzled generously on top.
High protein
New
6 plants
Low sat fat
The Hut
Serving size
Ingredients
- 40g mixed salad leaves
- 15ml hot honey (honey, chilli extract)
- 30g pickled sliced jalapeños (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 110g baby tomatoes
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 handful of fresh flat-leaf parsley
- 1 handful of fresh coriander
- 2 shallot
- 2 large potatoes
- 2 sirloin medallion steaks
Nutritional Information
Calories: 684
Protein: 59g
Carbs: 53g
Fat: 25g
Ingredients
- 15ml hot honey (use half) (honey, chilli extract)
- 40g mixed salad leaves (use half)
- 30g pickled sliced jalapeños (use half) (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 110g baby tomatoes (use half)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 handful of fresh coriander (use half)
- 2 shallot
- 2 large potatoes
- 1 sirloin medallion steak
Nutritional Information
Calories: 903
Protein: 66g
Carbs: 96g
Fat: 26g
THE HUT - Sirloin Medallion with Tomato Salad, Roasted Shallots & Miso Chimichurri
Treat yourself to a taste of summer with Mindful Chef x The Hut. Tender steak medallions are seared to perfection, then served alongside golden fries, caramelised shallots and a refreshing tomato salad - with jalapeños for an extra kick. Finish with fragrant homemade miso chimichurri, drizzled generously on top.
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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 medium bowl & a small bowl
Get started
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Cut the potatoes into fries and add to the lined baking tray, toss with 1 tsp oil and a pinch of salt and pepper. Roast for 10 mins
- Peel and halve the shallots lengthways. After 10 mins, add the shallot halves to the potato tray, cut-side up, drizzle with 1/2 tsp oil, and season with salt and pepper. Roast for 10-15 mins
Make the chimichurri
- Roughly chop the coriander and parsley
- In the small bowl, combine the coriander, chilli paste (use less for less heat), half the parsley, half the miso paste, half the vinegar and 1/2 tbsp olive oil. Season with salt and pepper
Assemble the salad
- Cut the tomatoes into wedges. Finely dice the jalapeños
- In the medium bowl, toss together the tomatoes, jalapeños, half the honey, the remaining vinegar and 1 tsp olive oil. Season with salt and pepper
- After 10-15 mins, drizzle the remaining honey and remaining miso paste over the shallot and return to the oven for 5 mins, until the shallot and fries are golden
Sizzle the steaks
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the steaks and cook (as a guide: cook for 2-3 mins on each side for medium-rare, or 5-7 mins for well done). Quickly sear the edges of the steaks, then leave to rest
Finish & plate up
- Slice the steaks against the grain
- Toss the remaining parsley through the fries. Toss the salad leaves through the tomato bowl
- Share the steaks between plates, with the tomato salad, fries and shallot alongside. Drizzle over the miso chimichurri
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