Sirloin Steak and Hasselback Potatoes
with Dijonnaise and Green Salad
Savour tender sirloin steak topped with a buttery caper mustard sauce, paired with crispy, golden Hasselback potatoes for a perfect balance of rich flavours and textures.
Cals 771 · Prot 55 · Carbs 83 · Fat 26
Chef's choice
Global Eats
60 min
Savour tender sirloin steak topped with a buttery caper mustard sauce, paired with crispy, golden Hasselback potatoes for a perfect balance of rich flavours and textures.
Cals 771 · Prot 55 · Carbs 83 · Fat 26
Chef's choice
Global Eats
Ingredients
Steak
Grass-fed Sirloin Steak
400 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Black Ground Pepper
0.3 Tsp
Roast potatoes
New potatoes
500 Grams
Vegetable oil
2 Tbsp
Salt
1 Tsp
Black Ground Pepper
0.3 Tsp
Salad
Cherry tomatoes
150 Grams
Lollo salad mix
100 Grams
Balsamic vinegar glaze
14*
20 ML
Sauce
Butter
4*
20 Grams
Shallots
1 Piece
Garlic cloves
2 Piece
Fresh parsley
15 Grams
Capers
20 Grams
Dijon mustard
13*
12 Grams
Whipping cream
4*
50 ML
Worcestershire sauce
6*11*
15 ML
Allergens
*14 Sulphur Dioxide, *4 Milk, *13 Mustard, *6 Fish, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3212 / 771 |
| Fats (g) | 25.9 |
| of which saturated (g) | 10 |
| Carbohydrates (g) | 83 |
| of which sugars (g) | 16.8 |
| Fibers (g) | 9.5 |
| Proteins (g) | 54.8 |
| Salt (g) | 2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Remove the steaks and butter from the fridge.
- Preheat the oven to 220°C/ 200°C fan.
- Bring a pot of salted water to the boil.
- Cut narrow slices (about 0.5 cm) into the potatoes, making sure not to cut all the way down to the base – these are your Hasselback potatoes.
- Add the potatoes to the pot and boil for 10-12 min until halfway cooked through. Drain, and set aside.
Tip! Rest the potatoes in the hollow of a wooden spoon when cutting, it will prevent you from cutting all the way through the potato!
2 Roast potatoes
- Once, drained, add the Hasselback potatoes slit-side up to a lined baking tray and drizzle with oil, a pinch of salt and pepper.
- Bake for 35-40 min or until the insides are fork tender and the outsides are golden and starting to crisp.
Tip! Cooking time will vary depending on the size of the potatoes and your appliances. Keep an eye on them, and if they are browning too quickly cover them with foil, so they can cook through without burning.
3 Make sauce
- Meanwhile, peel and finely slice the onion.
- Peel and mince the garlic.
- Pick and finely chop the parsley.
- Heat a pan over medium heat. Add the butter and half of the onion (reserving the rest for the salad).
- Fry the onion for 3-4 min until softened.
- Add the garlic, capers, and half the parsley. Fry for 1-2 min until fragrant.
- Stir in the dijon mustard, cream, and Worcestershire.
4 Blend sauce
- Transfer the contents to a blender, and blend on high until smooth.
- Transfer the sauce back to the pot, and keep warm.
5 Fry steak
- Pat the steaks dry with kitchen paper, rub them with oil and season with salt.
- Heat a large pan over a high heat.
- Fry the steaks for 2-4 min on each side, and on the sides, until cooked to your liking.
- Transfer the steaks to a plate and leave them to rest for 5-10 min.
6 Serve
- Meanwhile, slice the cherry tomatoes in half.
- To a bowl, toss together the crispy green lettuce, cherry tomatoes, remaining onion and parsley, a small drizzle of oil, and the balsamic glaze.
- Serve the Sirloin Steak and Hasselback Potatoes with Dijonnaise and Green Salad to the side.
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