Sirloin Steak & Cheesy Roast Potato Rounds
with Onion-Thyme Glaze & Rainbow Slaw
Tonight’s the night, so let’s fire up the grill and unleash your inner carnivore; it’s time for another perfectly cooked steak! We’ve got the king of cuts with a juicy sirloin steak, served alongside roasted potato rounds enrobed in melty Cheddar cheese and a fresh slaw. Drizzle over a herby onion glaze and dig in!
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Ingredients
2
Potato
1
Shredded Cheddar Cheese
(Contains Milk; )
1
Thyme
1
Cucumber
1
Sirloin Steak
1
Onion Chutney
(Contains Sulphites; )
1
Slaw Mix
1
baby leaves
1
Garlic Aioli
(Contains Egg, Soy; )
Not included in your delivery
1
olive oil
butter
(Contains Milk; )
white wine vinegar
water
Nutrition Values
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into 0.5cm rounds. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and gently toss to coat. Spread out in a single layer. • Roast until just tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp.
• Meanwhile, pick thyme leaves. Slice cucumber into rounds.
• When the potatoes have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. Season sirloin steak on both sides. • When oil is hot, cook steaks for 2 minutes on each side for medium-rare or until cooked to your liking. • Using tongs, sear fat for 30 seconds or until golden. Transfer to a plate and leave to rest for 5 minutes.
• Return frying pan to medium heat. • Cook onion chutney, thyme, the butter, the water and any beef resting juices until slightly thickened, 1-2 minutes. Season with salt and pepper.
• Meanwhile, in a large bowl, combine slaw mix, cucumber, baby spinach leaves, garlic aioli and a drizzle of white wine vinegar. Season with salt and pepper.
• Thinly slice steak. • Divide sirloin steak, cheesy roast potato rounds and creamy slaw salad between plates. • Pour herb sticky glaze over beef and potatoes. Enjoy!