For the true connoisseurs of sumptuous meat dishes, look no further than this Sirloin Steak and Chorizo Salsa with Smoky Wedges and Salad recipe. It encapsulates the epitome of a deluxe steak night experience, bringing together a diverse palette of flavours and textures to create a meal that’s truly memorable.
The Sirloin Steak is seared to your liking, guaranteeing a succulent and tender cut of beef that’s rich in flavour. Its inherent savouriness is further elevated when complemented by the Chorizo Salsa, a delightful Spanish-inspired condiment that adds an element of smoky spiciness, enhancing the steak’s robustness and adding an additional layer of complexity to the dish.
Accompanying the steak, the Smoky Wedges are the quintessential side, providing a rustic, hearty element. Crispy on the outside and fluffy on the inside, these wedges are seasoned with smoky spices that mirror the chorizo’s flavour, creating a harmonious blend of tastes.
The Salad provides a refreshing counterpoint to the meal’s richness, featuring a medley of crisp, fresh vegetables that cleanse the palate and add a dash of colour to your plate. It’s the perfect accompaniment to balance out the hearty steak and wedges.
This Sirloin Steak and Chorizo Salsa with Smoky Wedges and Salad recipe is more than just a meal – it’s an opulent dining experience that caters to all steak lovers. Whether you’re planning a special evening or simply want to treat yourself, this recipe guarantees a gourmet steak night that’s truly satisfying.
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Baking Tray, Garlic Press, Bowls and a Frying Pan.
Sirloin Steak and Chorizo Salsa with Smoky Wedges and Salad
- 2 Sirloin Steaks
- 450g Potato
- 1 Sachet Smoked Paprika
- 2 Vine Tomatoes
- 1 Garlic Clove
- 40g Rocket
- 60g Chorizo
- 1 Sachet Red Wine Vinegar
- 1 Tbsp Olive Oil
Step 1: Roast the Wedges
Preheat your oven to 200°C. Take the steaks out of the fridge and pop onto a plate. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, and sprinkle on the smoked paprika and season with salt and pepper.
Toss to coat in the oil, then roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
Step 2: Prepare the Ingredients
Meanwhile, chop the tomatoes into 1cm chunks. Peel and grate the garlic (or use a garlic press).
Take a quarter of the rocket and finely chop (we will use this as a herb for the salsa). Pop the rest of the rocket into a bowl with half of the tomatoes.
Step 3: Make the Salsa
Heat a splash of oil in a large frying pan over medium heat. Add the chorizo and cook for 2 mins until the chorizo starts to release its fragrant oil. Add the garlic and remaining tomatoes. Cook for a minute more. Remove from the heat and stir in the red wine vinegar and olive oil (see ingredients for amount).
Transfer to a small bowl, allow to cool for a minute and then stir in the chopped rocket. Salsa made! Keep the pan.
Step 4: Cook the Steaks
When the wedges have 10 mins left, wipe out the frying pan and return to high heat with a drizzle of oil. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side.
Once browned, lower the heat slightly and cook for another 1-2 mins on each side.
TIP: This will cook the steak to medium rare – if you like yours less rare just cook for 1-2 mins more.
Step 5: Make the Salad
While the steaks cook, do any washing up that needs doing and get ready to serve. Dress the rocket and tomato salad with a drizzle of olive oil and toss to coat. Arrange on your plates.
When the steaks are cooked, transfer to the your chopping board and allow to rest for a couple of mins.
Step 6: Serve the Dish
Pop the wedges onto your plates next to the rocket salad. Thinly slice the steak and arrange alongside.
Finish by spooning the salsa over the steak. Enjoy!