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.
Serving size
Ingredients
Ingredients
- 1 handful of fresh basil
- 150g tomatoes speciality vine
- 25g honey
- 80g mixed salad leaves
-
30g pickled sliced jalapeños(Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
-
2 tbsp red wine vinegar(red wine vinegar (100%))
-
2 tbsp white miso paste (Soya)(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 handful of fresh flat-leaf parsley
- 4 shallot
- 4 large potatoes
- 2 x sharing sirloin steak
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 98Kcal | 527Kcal |
| 410kJ | 2204kJ | |
| Fat | 3.2g | 17g |
| of which saturates | 0.9g | 4.7g |
| Carbohydrates | 9g | 50g |
| of which sugars | 2.1g | 12g |
| Protein | 7.8g | 42g |
| Salt | 0.12g | 0.65g |
| Fibre | 1.1g | 6.1g |
High protein
New
6 plants
Low sat fat
The Hut
The Hut Sharing Sirloin Steak with Tomato Salad, Roasted Shallot & Miso Chimichurri
Treat yourself to a taste of summer with Mindful Chef x The Hut. Tender Sirloin steaks are seared to perfection, then served alongside golden fries, caramelised miso shallots and a refreshing tomato salad - with jalapeños for an extra kick. Finish with fragrant homemade miso chimichurri, drizzled generously on top.
Cooking Instructions
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 large 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 a lined baking tray, toss with 1 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Peel and halve the shallots lengthways. After 10 mins, add the shallot to the other lined baking tray, cut-side up. Drizzle with 1 tsp oil, salt and pepper. Roast for a further 10-15 mins
Make the chimichurri
- Meanwhile, roughly chop the basil and parsley
- In the small bowl, combine the basil, chilli paste (use less for less heat), half the parsley, half the miso paste, half the vinegar and 1 tbsp olive oil. Season with salt and pepper
Assemble the salad
- Quarter the tomatoes. Finely dice the jalapeños
- In the large 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 cut side of the shallot, return to the oven and roast for 5 mins, until soft and 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 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
Plate up
- Slice the steaks against the grain
- Toss the remaining parsley through the fries. Toss the salad leaves through the tomato mix
- Serve the steaks onto plates, with the tomato salad, fries and shallot alongside. Drizzle over the miso chimichurri
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