Sirloin Steak & Garlic-Parmesan Mash
with Balsamic Veggies & Herby Butter
- Sulphites
- Almond
- Milk
- Fish
- Soy
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
- May contain traces of allergens
Lean, rich and meaty - all perfect descriptive words for the humble flank steak! This flavourful cut of beef doesn’t need fancy sides - tonight, we’re having it with cheesy garlic mash and tangy balsamic veggies. A dollop of herb butter will melt into the steak, coating it in extra flavour and decadence. Dig in! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites; May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)
1 packet
Slivered Almonds
(Contains: Almond; )
300 g
Sirloin Steak
1 packet
Parsley
1
Baby Broccoli
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
2
Garlic
1
Courgette
Nutrition Values
Utensils
Cooking Steps
• See 'Top Steak Tips!' (below). Boil the kettle. • Thinly slice courgette into thin sticks. • Trim ends of asparagus. • Peel potato and cut into large chunks. • Peel garlic cloves. • FInely chop parsley. TIP: Save time and get more fibre by leaving the potato unpeeled.
• Place the butter(for the sauce) in a small bowl and allow to come to room temperature. • Add parsley to the bowl, season with salt and pepper and mash to combine.
• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato and garlic in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return potatoes to pan. • Add grated Parmesan cheese, the butter(for the mash) and milk. Mash until smooth and cover to keep warm.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until toasted, 3-5 minutes. Transfer to a second small bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook beef sirloin steak for 4-6 minutes each side for medium, or until cooked to your liking. • Transfer to a plate, cover and rest for 5 minutes.
• When beef is resting, return frying pan to medium-high heat with a drizzle of olive oil. • Cook courgette and asparagus, until tender, 5-6 minutes. • Add balsamic glaze, tossing to coat, 30 seconds. Season to taste.
• Cut each steak in half and thinly slice each steak across the grain. • Divide garlic-Parmesan mash, balsamic veggies and flank steak between plates. • Top veggies with almonds and flank steak with herby butter to serve. Enjoy! TIP: Flank steak has long fibres running through the meat. Cutting across the grain or perpendicular to the fibres helps ensure each bite is tender and easy to chew
