Seared Sirloin Steak & Pesto Butter Sauce
with Rosemary Roasted Veggies & Zesty Rocket
- 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)
300 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
• See ‘Top Steak Tips!’ (below left). 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 and season with salt. Toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide veggies between two trays.
• Meanwhile, roughly chop walnuts.
• Slice lemon into wedges.
• Finely chop garlic and onion (see ingredients).
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• When the oil is hot, cook sirloin steak for 5-6 minutes each side for medium-rare, or until cooked to your liking.
• Using tongs, hold steak upright and sear fat until golden, 1 minute.
• Remove steak from pan, cover and rest for 5 minutes. Season with salt.
• While the steak is resting, return the frying 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 plant-based basil pesto until well combined.
• Season to taste with salt and pepper 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 and walnuts and toss to coat. Season to taste.
• Thinly slice steak.
• Divide seared sirloin steak, rosemary roasted veggies and zesty salad between plates.
• Spoon pesto butter sauce over steak.
• Serve with any remaining lemon wedges. Enjoy!
