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 Steak with Beetroot, Asparagus & Rocket Salad
Juicy sirloin steak is the star of the show here - you'll sizzle it until tender and serve it alongside a vibrant salad, starring golden roast potatoes, sweet beetroot, crunchy asparagus, peppery rocket and a more-ish olive parsley salsa, to drizzle generously all over. And just like that, dinner is served!
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 20g rocket
- 130g asparagus
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 1 shallot
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 sharing sirloin steak
- 200g raw beetroot
- 2 tsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 6 baby potatoes
Nutritional Information
Calories: 641
Protein: 44g
Carbs: 44g
Fat: 32g
Ingredients
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 30g pitted green olives (use half) (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 sirloin steak
- 1 shallot (use half)
- 6 baby potatoes
- 1 unwaxed lemon (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 2 tsp Italian herbs (use half) (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 130g asparagus (use half)
- 20g rocket (use half)
- 200g raw beetroot (use half)
Nutritional Information
Calories: 756
Protein: 47g
Carbs: 68g
Fat: 33g
Sharing Sirloin Steak with Beetroot, Asparagus & Rocket Salad
Juicy sirloin steak is the star of the show here - you'll sizzle it until tender and serve it alongside a vibrant salad, starring golden roast potatoes, sweet beetroot, crunchy asparagus, peppery rocket and a more-ish olive parsley salsa, to drizzle generously all over. And just like that, dinner is served!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a large baking tray with parchment paper
- Pull out a large frying pan, large bowl & a small bowl
Roast the veg
- Remove the steak from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Halve the potatoes (quarter any large ones). Cut the beetroot into 6 wedges
- Place the veg onto the lined baking tray and toss with 1 tbsp oil, the Italian herbs and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Make the olive salsa
- Meanwhile, finely chop the olives and shallot. Finely chop the parsley
- Add all to the small bowl, along with 1 tsp olive oil and the juice from half the lemon. Season with salt and pepper. Set aside
- Trim and cut the asparagus into thirds
Fry the steak
- When the potatoes have 10 mins remaining, heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the steak 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 steak, then leave to rest
Assemble the salad
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the asparagus and cook for 3-5 mins, until soft. Season with salt and pepper
- In the large bowl, combine the roast veg, asparagus, rocket and the maple & mustard dressing. Season with salt and pepper
Plate up
- Slice the steak against the grain
- Share the salad between bowls, topped with the sliced steak. Drizzle over the salsa. Serve with the remaining lemon, cut into wedges
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