Sirloin Steak Platter with Mac'n'Cheese
BBQ Chipotle Beans, and Coleslaw
Can't get any more American than this! Classic smokehouse flavours with all your favourite sides. This is an indulgent one!
Cals 982 · Prot 63 · Carbs 97 · Fat 39
Chef's choice
45 min
Can't get any more American than this! Classic smokehouse flavours with all your favourite sides. This is an indulgent one!
Cals 982 · Prot 63 · Carbs 97 · Fat 39
Chef's choice
Ingredients
Steak
Grass-fed Sirloin Steak
400 Grams
Barbecue sauce
11*13*
60 Grams
Apple cider vinegar
15 ML
Cayenne powder
2 Grams
Mac and Cheese
Macaroni pasta
10*11*
100 Grams
Butter
4*
10 Grams
Plain flour
10*11*
10 Grams
Mushroom stock cube
1 Piece
Whole milk
4*
200 ML
Grated cheddar
4*
60 Grams
Crispy onions
20 Grams
Coleslaw
Carrot
1 Piece
White cabbage
100 Grams
Mayonnaise
5*9*13*
50 Grams
Dijon mustard
13*
6 Grams
Red vinegar
15 ML
BBQ beans
Pinto beans
240 Grams
Brown sugar
5 Grams
Smoked paprika powder
2 Grams
Chipotle powder
2 Grams
Water
150 ML
To serve
Gherkins
40 Grams
Allergens
*11 Gluten, *13 Mustard, *10 Wheat, *4 Milk, *5 Eggs, *9 Soya
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) | 4107 / 982 |
| Fats (g) | 38.5 |
| of which saturated (g) | 12.7 |
| Carbohydrates (g) | 97 |
| of which sugars (g) | 26.5 |
| Fibers (g) | 43 |
| Proteins (g) | 63 |
| Salt (g) | 2.5 |
*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 Boil pasta
- Bring a large pot of salted water to the boil.
- Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking.
- Drain the pasta well and reserve 1 cup of pasta water.
2 Make coleslaw
- Peel and grate the carrot.
- Finely shred the cabbage.
- In a bowl, combine the carrot and cabbage with the mayonnaise, Dijon mustard, vinegar and a pinch of salt.
- Mix to combine and place in the fridge to chill.
3 Make chipotle beans
- Drain and rinse the pinto beans.
- In a small sauce pot, combine the beans with the brown sugar, smoked paprika powder, a pinch of chipotle powder (spicy!), a pinch of salt, and the measured water.
- Bring to a boil, then lower the heat and gently simmer until thickened.
- Cover and keep warm.
4 Make mac'n'cheese
- Meanwhile, heat a large non-stick saucepan over medium heat.
- Add the butter, flour, and crumble in the stock cube.
- Cook, stirring continuously until a sandy paste has formed.
- Gradually whisk in the milk and a splash of reserved pasta water.
- Cook for 1-2 min further or until the sauce has thickened.
- Remove the pan from the heat and add the grated cheddar. Stir until smooth.
- Add the cooked pasta and stir through.
5 Cook steak
- In a bowl, mix together barbecue sauce, apple cider vinegar and cayenne powder (spicy!), and keep aside.
- Pat the steaks dry with kitchen paper.
- Rub with oil and season with salt.
- Heat a large pan over high heat. Once very hot, fry the steaks for 2-4 min on each side until cooked as preferred.
- In the last 1 min of cooking, brush the steaks with the barbecue glaze.
- Transfer the steaks to a plate and leave to rest. Cover with foil to keep warm.
6 Serve
- Mix the remaining barbecue glaze with the beans.
- Slice the Sirloin Steak and serve with the Mac'n'Cheese topped with crispy onions, Coleslaw, BBQ Chipotle Beans, and Gherkins alongside.
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