Sirloin Steak with Chimichurri
By M&S Food
Published on 31 July 2024
Give steak and chips a serious upgrade with this Sirloin Steak with Chimichurri sauce by Chef Michael Caines, as seen on M&S’s Cooking with the Stars. Tender sirloin steaks are served with best-in-season new potatoes, sticky roasted cherry tomatoes and asparagus, finished with a zingy, herby chimichurri sauce. Time and servings
1 hr 25 minsTotal time
2Servings
40 minsPrep time
45 minsCooking time
Ingredients
- 300g miniature new potatoes
- 1 garlic bulb, halved horizontally
- 2 thyme sprigs
- 1 bay leaf
- 4 rosemary sprigs, 1 with leaves picked, 1 leaves finely chopped
- 3 tbsp olive oil
- 150g unsalted butter, plus 1 tbsp softened
- 60g cherry tomatoes on the vine
- 1 tbsp vegetable oil
- 2 tbsp balsamic vinegar
- 2 M&S Select Farms British sirloin steaks
- 150g unsalted butter
- 2 x 180g bunches asparagus spears
- 60g wild rocket
- 1 lemon, zest and juice
- 180g jar M&S chimichurri, to serve
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6.Step 2
Tip the potatoes into a large pan with ½ bulb garlic, thyme and bay leaf. Cover with cold water and a generous sprinkling of salt then set over high heat. Bring to the boil then simmer vigorously for 10 mins. Drain and leave in the colander to steam dry for 2 mins. Discard the garlic and herbs.Step 3
Tip the drained potatoes into a roasting tray then add the reserved ½ garlic bulb, leaves from 1 rosemary sprig and 2 tbsp olive oil. Toss together and roast for 15 mins. Remove from the oven and stir through the chopped rosemary and 1 tbsp softened butter, roast for a further 5 mins until tender and golden.Step 4
Snip the tomatoes off the vine, but keep the stalks on. Heat the vegetable oil in an oven-proof frying pan over a high heat. Add the tomatoes and season well, cook for 2-3 mins until starting to blister. Transfer the pan to the oven and cook for 5 mins. Remove from the oven, stir through the balsamic vinegar and set aside.Step 5
Heat the remaining 1 tbsp olive oil in a large frying pan over a medium-high heat. Season the steak on both sides and fry for 1 min on each side.Step 6
Turn the steak to the original cooking side and add 150g butter to the pan, once foaming add the remaining 2 sprigs rosemary. Turn each minute, cooking for a further 3-4 mins for medium-rare.Step 7
Remove the steak from the pan and put on a cooling rack set over a lipped plate and baste with juices from the pan. Cover with foil and leave to rest for 10 mins.Step 8
Meanwhile, cook the asparagus. Tip the asparagus into the frying pan the steak was cooked in, set over a medium-high heat and season. Fry for 2 mins, turning halfway through then cover and reduce the heat, cook for 2 mins until tender. Squeeze over lemon juice.Step 9
Toss the asparagus with rocket and lemon zest then divide between plates. Add crispy potatoes, tomatoes then thinly carve the steak and serve drizzled with chimichurri.