Sirloin Beef & Herby Hasselback Potatoes for Dinner
with Salted Butterscotch & Orange Sponge Cake for Dessert
Dinner tonight is sure to bring the cheer, thanks to a beautifully tender sirloin steak drizzled with a tangy honey mustard sauce. Of course, we can’t forget the sides! We’re pulling out all the stops with rosemary hasselback potatoes, roasted parsnip and rainbow carrots and a fresh kale salad. Don’t think we forgot about dessert. Finish it all off with a slice (or two) of salted butterscotch and orange sponge cake.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Savoury Seasoning
300 g
Sirloin Steak
1 packet
Honey-Mustard Sauce
(Contains: Milk; May be present: Soy)
1 sachet
Thyme
1 packet
Baby Rainbow Carrots
2 packet
Potato
1 packet
Baby Leaves
2
Garlic
1
Parsnip
1
Lemon
1
Orange
1 packet
Cream
(Contains: Milk; )
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Soy, Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Almond)
1 packet
Walnuts
(Contains: Walnut; )
1 packet
Caster Sugar
(May be present: Soy, Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Almond, Wheat, Gluten)
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Preheat oven to 240°C/220°C fan-forced. Pick and
finely chop thyme and garlic.
• In a small microwave-safe bowl, place thyme,
chopped garlic and the butter. Microwave in
10 second bursts, until melted and fragrant.
• Cut each potato in half lengthways. Place
1 potato half flat-side down on a board between
two wooden spoon handles (or chopsticks).
Thinly slice potato without cutting all the way
through. Place on lined oven tray, flat-side down
and repeat with the remaining potato.
• Sprinkle over savoury seasoning, drizzle with
olive oil and season with pepper.
• Roast until tender 30-35 minutes. In the last
10 minutes of cook time, remove tray from
oven and drizzle over thyme butter. Bake until
cooked through and fragrant.
• Meanwhile, trim green tops from baby rainbow
carrots and scrub them clean (halve any thick
carrots lengthways).
• Cut parsnip into chunks.
• Slice lemon into wedges.
• Place carrots and parsnip on a second lined
oven tray. Drizzle with olive oil, season with salt
and toss to coat.
• Roast until golden and tender, 20-25 minutes.
• When veggies have 15 minutes remaining, heat
a large frying pan over medium-high heat with a
drizzle of olive oil.
• When 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 steak is resting, in a small microwave-safe
bowl, microwave honey-mustard sauce until
heated through, 30 seconds.
• In a medium bowl, combine baby leaves, a
squeeze of lemon juice and a drizzle of olive oil.
Season to taste.
• Thinly slice steak.
• Divide sirloin beef, herby hasselback potatoes,
rainbow carrots, parsnip and dressed baby
leaves between plates.
• Serve with honey mustard sauce. Enjoy!
