Double Seared Sirloin Steak & Pesto Butter Sauce
with Rosemary Roasted Veggies & Zesty Salad
- Cashew
- Walnut
- Milk
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
You know you’re in for a good night when the only thing standing between you and a quality meal is a matter of minutes! With our prime sirloin steak, buttery pesto sauce and roasted baby potatoes and eggplant, you really can’t go wrong.
Ingredients
1
Red Onion
1 packet
Plant-Based Basil Pesto
(Contains: Cashew May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
600 g
Sirloin Steak
1
Eggplant
1 packet
Mixed Salad Leaves
2
Garlic
1
Lemon
1 packet
Baby Potatoes
1 packet
Rosemary
1 packet
Walnuts
(Contains: Walnut)
Not included in your delivery
1 drizzle
olive oil
10 g
butter
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut baby potatoes into quarters. Cut eggplant into small chunks. • Pick and finely chop rosemary. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with rosemary, then season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, roughly chop walnuts. Slice lemon into wedges. Finely chop garlic and onion.
• When the veggies have 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. Season sirloin steak with salt and pepper. When oil is hot, sear steak until browned, 1 minute on all sides. • Transfer steak to a second lined oven tray and roast for 8-10 minutes for medium or until cooked to your liking. • Remove tray from oven, then set steak aside to rest for 10 minutes. TIP: Use two oven trays if necessary.
• While the steak is roasting, return the pan to low heat with a drizzle of olive oil. Cook onion until softened, 3-4 minutes. • Add garlic and the butter and cook until fragrant, 1 minute. • Remove pan from heat, then stir through basil pesto until well combined. Season to taste and stir through any steak resting juices. Set aside.
• In a medium bowl, add a drizzle of olive oil and a squeeze of lemon juice. • Add mixed salad leaves, walnuts, season to taste and toss to coat.
• Slice seared steak. Divide steak, zesty salad and rosemary roasted veggies between plates. • Spoon pesto butter sauce over steak. • Serve with any remaining lemon wedges. Enjoy!
