HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconNan's Chargrilled Sirloin Steak & Avocado Rocket Salad
Nan's Chargrilled Sirloin Steak & Avocado-Rocket Salad

Nan's Chargrilled Sirloin Steak & Avocado-Rocket Salad

with Creamy Mustard Potatoes

Grill Kit
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Nothing beats a good chargrilled steak. Paired with a peppery avocado-rocket salad and mustardy potatoes, it's a winning barbeque meal. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!

Tags:QuickBBQ Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount






red onion



2 clove


1 packet

sirloin steak

1 sachet

Nan's special seasoning

½ packet

wholegrain mustard


1 packet

sour cream




1 bag

rocket leaves

1 bunch


Not included in your delivery

Olive Oil

20 g



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3771 kJ
Fat58.1 g
of which saturates22.4 g
Carbohydrate40.4 g
of which sugars11.3 g
Protein49.8 g
Sodium1026 mg
Instructionsarrow up iconarrow up icon
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Preheat the BBQ to a high heat. Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Cook the potato in the boiling water until soft when pierced with a knife, 10-12 minutes. Drain and set aside.


While the potato is cooking, thinly slice the tomato into wedges. Thinly slice the red onion. Zest the lemon to get a pinch, then slice in half. Finely chop the garlic. In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add the sirloin steak and toss to coat.


When the BBQ is hot, add the lemon, cut side down, and grill until charred, 4-6 minutes. Meanwhile, grill the steak for 2-3 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat until golden, 30 seconds. Transfer to a plate and leave to rest for 5 minutes. No BBQ? Use fresh lemon cut into wedges. Heat a large frying pan over high heat with a drizzle of olive oil. When the oil is hot, cook the steak for 2-3 minutes or until cooked to your liking. Using tongs, sear the fat until golden, 30 seconds. Transfer to a plate and leave to rest for 5 minutes.


While the steak is resting, return the empty saucepan to a medium-high heat with the butter and a drizzle of olive oil. Cook the onion, stirring, until softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Remove from the heat. Return the potato to the pan, then add the lemon zest, wholegrain mustard (see ingredients), sour cream and the salt. Season with pepper. Toss to combine.


Scoop out the avocado flesh, then thinly slice. In a medium bowl, add a good squeeze of the charred lemon juice and a drizzle of olive oil, then season with salt and pepper. Add the rocket leaves, tomato and avocado. Toss to combine and season to taste. Slice any remaining charred lemon into wedges.


Finely chop the chives. Slice the chargrilled steak. Sprinkle the chives over the steak and potatoes. Bring everything to the table to serve. Help yourself to some steak, avocado-rocket salad, creamy mustard potatoes and any remaining charred lemon wedges.