Sirloin steak with chimichurri and potato wedges
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10 INGREDIENTS • 6 STEPS • 50MIN

Sirloin steak with chimichurri and potato wedges

Recipe

5.0

1 rating
Want to serve up a steak-night feast for the family? Fresh, zingy chimichurri and crispy potato wedges make this recipe a real crowd-pleaser.
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Want to serve up a steak-night feast for the family? Fresh, zingy chimichurri and crispy potato wedges make this recipe a real crowd-pleaser.
author_avatar
Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.

50MIN

Total time

Ingredients

Servings
4
2 packs
(450 g)
M&S Select Farms 21 Day matured sirloin steaks
4 steaks
4
large potatoes
cut into wedges
2
shallots, finely chopped
4 sprigs
fresh oregano
leaves finely chopped
6 tbsp
flat leaf parsley, finely chopped
6 tbsp
coriander, finely chopped
2 tsp
Dijon mustard
or wholegrain mustard
2
red chillies, deseeded, finely chopped
10 tbsp
M&S extra virgin olive oil
4 tbsp
red wine vinegar

Nutrition per serving

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Calories
909kcal
Fat
56.4 g
Saturates
13.4 g
Sugars
2.6 g
Salt
262.5 mg
Love This Recipe?
Add to plan
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Sirloin steak with chimichurri and potato wedges
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author_avatar
Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.

Method

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step 1
Take the steaks (2 packs) out of the fridge 30 minutes before cooking. Drizzle the steaks with 2 tbsp olive oil and season both sides with salt and pepper. Preheat the oven to 220°C/200°C fan.
step 2
Place the wedges (4) into a medium saucepan, cover with water and season with salt. Place over a medium-high heat and bring up to a simmer. Cook for around 5 minutes or until the wedges are just tender, then drain through a colander.
step 3
Pour 2 tbsp olive oil into an ovenproof tray and place into the oven for 5 minutes to heat up. When hot, add the wedges onto the tray in a single layer and cook for 20 minutes. Remove from the oven, turn each wedge over, then return to the oven for another 15 minutes, or until golden and crispy.
step 4
Meanwhile, place shallots (2), fresh oregano (4 sprigs), flat leaf parsley (6 tbsp), coriander (6 tbsp), Dijon mustard (2 tsp), red chilli (2), extra virgin olive oil (10 tbsp) and red wine vinegar (4 tbsp) for the chimichurri into a mixing bowl. Mix everything well and add some salt and pepper to taste.
step 5
Heat a griddle pan over a high heat. When the pan is smoking hot, place the steaks fat-side-down onto the griddle and cook for around 1 minute, or until the fat begins to render and turn crispy. Next, lay the steaks flat on the griddle and cook for 2-3 minutes on each side, depending on the thickness. If you would like a medium-rare steak, it should still be quite springy to the touch.
step 6
Remove the steaks from the griddle pan and set aside on a plate for a few minutes. Thickly slice the steaks, then place onto serving plates along with the wedges. Spoon the chimichurri over the steaks to serve.
step 6 Remove the steaks from the griddle pan and set aside on a plate for a few minutes. Thickly slice the steaks, then place onto serving plates along with the wedges. Spoon the chimichurri over the steaks to serve.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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