Sumptuous Sirloin & Rustic Mash

Tender sirloin is adorned in a garlic butter basting, drizzled with chimichurri and served alongside a rustic potato mash. Sided with a flavoursome edamame and baby tomato salad. Topped with ribbons of Italian-style cheese – it’s a glorious taste sensation you will never forget!

Sumptuous Sirloin & Rustic Mash

with edamame beans & chimichurri

4.9

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Sumptuous Sirloin & Rustic Mash
  1. ROAST & MARINATE

    Boil the kettle. Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 30-35 minutes (shifting halfway). Place the halved baby tomatoes in a bowl with a drizzle of oil, the lemon juice, ½ of the chopped parsley, and seasoning. Toss to combine.

  2. EASY EDAMAME

    Submerge the edamame beans in salted boiling water until plumped, 3-4 minutes. Drain and add to the bowl of tomatoes.

  3. TIME TO FRY

    Place 10g of butter in a microwave safe bowl and melt in the microwave until liquid. Alternatively, melt in a pan on the stove. Combine the melted butter with the grated garlic and seasoning. When the potatoes have 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. Brush the steak with the garlic butter. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.

  4. SMASH & ASSEMBLE

    When the potatoes are soft and golden, mash in a bowl with a knob of butter until a chunky mash and season. Just before serving, toss the cheese ribbons and the rinsed salad leaves through the tomato salad until well combined. Add a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 5ml increments until drizzling consistency.

  5. DELECTABLE DINNER

    Plate up the Potato mash and top with the sliced sirloin. Drizzle the chimichurri over the steak and side with the bean and tomato salad. Garnish with the remaining chopped parsley. Yes please!

  • Potato - 200g

  • Baby Tomatoes - 80g

  • Lemon Juice - 15ml

  • Fresh Parsley - 3g

  • Edamame Beans - 40g

  • Garlic Clove - 1

  • Free-range Beef Sirloin - 160g

  • Italian-style Hard Cheese - 15g

  • Salad Leaves - 20g

  • Pesto Princess Chimichurri Sauce - 15ml

  1. ROAST & MARINATE

    Boil the kettle. Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 30-35 minutes (shifting halfway). Place the halved baby tomatoes in a bowl with a drizzle of oil, the lemon juice, ½ of the chopped parsley, and seasoning. Toss to combine.

  2. EASY EDAMAME

    Submerge the edamame beans in salted boiling water until plumped, 3-4 minutes. Drain and add to the bowl of tomatoes.

  3. TIME TO FRY

    Place 20g of butter in a microwave safe bowl and melt in the microwave until liquid. Alternatively, melt in a pan on the stove. Combine the melted butter with the grated garlic and seasoning. When the potatoes have 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. Brush the steak with the garlic butter. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.

  4. SMASH & ASSEMBLE

    When the potatoes are soft and golden, mash in a bowl with a knob of butter until a chunky mash and season. Just before serving, toss the cheese ribbons and the rinsed salad leaves through the tomato salad until well combined. Add a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 5ml increments until drizzling consistency.

  5. DELECTABLE DINNER

    Plate up the Potato mash and top with the sliced sirloin. Drizzle the chimichurri over the steak and side with the bean and tomato salad. Garnish with the remaining chopped parsley. Yes please!

  • Potato - 400g

  • Baby Tomatoes - 160g

  • Lemon Juice - 30ml

  • Fresh Parsley - 5g

  • Edamame Beans - 80g

  • Garlic Cloves - 2

  • Free-range Beef Sirloin - 320g

  • Italian-style Hard Cheese - 30g

  • Salad Leaves - 40g

  • Pesto Princess Chimichurri Sauce - 30ml

  1. ROAST & MARINATE

    Boil the kettle. Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 35-40 minutes (shifting halfway). Place the halved baby tomatoes in a bowl with a drizzle of oil, the lemon juice, ½ of the chopped parsley, and seasoning. Toss to combine.

  2. EASY EDAMAME

    Submerge the edamame beans in salted boiling water until plumped, 3-4 minutes. Drain and add to the bowl of tomatoes.

  3. TIME TO FRY

    Place 30g of butter in a microwave safe bowl and melt in the microwave until liquid. Alternatively, melt in a pan on the stove. Combine the melted butter with the grated garlic and seasoning. When the potatoes have 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. Brush the steak with the garlic butter. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.

  4. SMASH & ASSEMBLE

    When the potatoes are soft and golden, mash in a bowl with a knob of butter until a chunky mash and season. Just before serving, toss the cheese ribbons and the rinsed salad leaves through the tomato salad until well combined. Add a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 5ml increments until drizzling consistency.

  5. DELECTABLE DINNER

    Plate up the Potato mash and top with the sliced sirloin. Drizzle the chimichurri over the steak and side with the bean and tomato salad. Garnish with the remaining chopped parsley. Yes please!

  • Potato - 600g

  • Baby Tomatoes - 240g

  • Lemon Juice - 45ml

  • Fresh Parsley - 8g

  • Edamame Beans - 120g

  • Garlic Cloves - 3

  • Free-range Beef Sirloin - 480g

  • Italian-style Hard Cheese - 45g

  • Salad Leaves - 60g

  • Pesto Princess Chimichurri Sauce - 45ml

  1. ROAST & MARINATE

    Boil the kettle. Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 35-40 minutes (shifting halfway). Place the halved baby tomatoes in a bowl with a drizzle of oil, the lemon juice, ½ of the chopped parsley, and seasoning. Toss to combine.

  2. EASY EDAMAME

    Submerge the edamame beans in salted boiling water until plumped, 3-4 minutes. Drain and add to the bowl of tomatoes.

  3. TIME TO FRY

    Place 40g of butter in a microwave safe bowl and melt in the microwave until liquid. Alternatively, melt in a pan on the stove. Combine the melted butter with the grated garlic and seasoning. When the potatoes have 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. Brush the steak with the garlic butter. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.

  4. SMASH & ASSEMBLE

    When the potatoes are soft and golden, mash in a bowl with a knob of butter until a chunky mash and season. Just before serving, toss the cheese ribbons and the rinsed salad leaves through the tomato salad until well combined. Add a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 5ml increments until drizzling consistency.

  5. DELECTABLE DINNER

    Plate up the Potato mash and top with the sliced sirloin. Drizzle the chimichurri over the steak and side with the bean and tomato salad. Garnish with the remaining chopped parsley. Yes please!

  • Potato - 800g

  • Baby Tomatoes - 320g

  • Lemon Juice - 60ml

  • Fresh Parsley - 10g

  • Edamame Beans - 160g

  • Garlic Cloves - 4

  • Free-range Beef Sirloin - 640g

  • Italian-style Hard Cheese - 60g

  • Salad Leaves - 80g

  • Pesto Princess Chimichurri Sauce - 60ml

Frequently Asked Questions

What is the preparation time for Sumptuous Sirloin & Rustic Mash?

The preparation time for Sumptuous Sirloin & Rustic Mash with edamame beans & chimichurri is between 30 and 45 minutes.

What is the total time required to make Sumptuous Sirloin & Rustic Mash with edamame beans & chimichurri?

The total time required to make Sumptuous Sirloin & Rustic Mash with edamame beans & chimichurri is between 45 and 55 minutes.

How many servings does Sumptuous Sirloin & Rustic Mash provide?

4 servings

What are the main ingredients in Sumptuous Sirloin & Rustic Mash?

Baby Tomatoes, Beef, Edamame Beans, Free-Range Beef Sirloin, Fresh Parsley, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, Lemon Juice, Pesto Princess Chimichurri Sauce, Potato, Salad Leaves

What is the nutritional information of Sumptuous Sirloin & Rustic Mash?

Calories: 665, Carbs: 49 grams, Fat: grams, Protein: 50.7 grams, Sugar: 4.8 grams, Salt: 347 grams

How do I prepare Sumptuous Sirloin & Rustic Mash?

DELECTABLE DINNER: Plate up the potato mash and top with the sliced sirloin. Drizzle the chimichurri over the steak and side with the bean and tomato salad. Garnish with the remaining chopped parsley. Yes please! ROAST & MARINATE: Boil the kettle. Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 30-35 minutes (shifting halfway). Place the halved baby tomatoes in a bowl with a drizzle of oil, the lemon juice, ½ of the chopped parsley, and seasoning. Toss to combine. EASY EDAMAME: Submerge the edamame beans in salted boiling water until plumped, 3-4 minutes. Drain and add to the bowl of tomatoes. TIME TO FRY: Place 20g of butter in a microwave safe bowl and melt in the microwave until liquid. Alternatively, melt in a pan on the stove. Combine the melted butter with the grated garlic and seasoning. When the potatoes have 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. Brush the steak with the garlic butter. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning. SMASH & ASSEMBLE: When the potatoes are soft and golden, mash in a bowl with a knob of butter until a chunky mash and season. Just before serving, toss the cheese ribbons and the rinsed salad leaves through the tomato salad until well combined. Add a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 5ml increments until drizzling consistency.

What should be prepared from my kitchen to make Sumptuous Sirloin & Rustic Mash?

Baby Tomatoes, Beef, Edamame Beans, Free-Range Beef Sirloin, Fresh Parsley, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, Lemon Juice, Pesto Princess Chimichurri Sauce, Potato, Salad Leaves

How many calories does Sumptuous Sirloin & Rustic Mash have?

665 calories

How much fat content does Sumptuous Sirloin & Rustic Mash have?

grams

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