Indulge in a classic gourmet dining experience at home with this Sirloin Steak and Garlic Parsley Butter with Tenderstem Broccoli, Mashed Potato and Roasted Shallots recipe. This dish combines the succulent taste of sirloin steak with the comforting flavours of mashed potato, promising a dining experience that’s both luxurious and satisfying.
The star of this dish is the sirloin steak, cooked until it’s tender and bursting with flavour. The steak is served with a garlic parsley butter, which melts over the hot steak, adding a delightful depth of flavour to the meat.
Adding a touch of comfort to the dish is the mashed potato. This mash, made with creamy potatoes and a touch of butter, offers a comforting taste that pairs well with the succulent steak.
To balance out the richness of the dish, the recipe includes a serving of tenderstem broccoli and roasted shallots. The broccoli, steamed until it’s tender and vibrant, and the shallots, roasted until they’re sweet and caramelised, add a refreshing contrast to the meal.
This Sirloin Steak and Garlic Parsley Butter with Tenderstem Broccoli, Mashed Potato and Roasted Shallots recipe is an excellent choice for those nights when you want a meal that’s luxurious, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a saucepan, colander, bowl, and a frying pan with a lid.
Sirloin Steak and Garlic Parsley Butter with Tenderstem Broccoli, Mashed Potato and Roasted Shallots
- 2 Aged Sirloin Steaks
- 30g Unsalted Butter
- 450g Potatoes
- 2 Echalion Shallots
- 12ml Balsamic Vinegar
- 150g Tenderstem Broccoli
- 1 Garlic Clove
- ½ Bunch of Flat Leaf Parsley
Step 1: Preparation
Take the steaks and butter out of the fridge to allow them to reach room temperature. Preheat your oven to 160°C. Bring a large saucepan of water to a boil with 1/2 tsp of salt for the potatoes. Meanwhile, peel and chop the potatoes into 2cm chunks. Halve and peel the shallots, then separate the layers.
Step 2: Cook the Potatoes and Shallots
Place the shallot layers onto a baking tray. Drizzle with oil and balsamic vinegar, then season with salt and pepper. Once the oven is hot, roast the shallots on the top shelf until they are soft, which should take about 15-20 minutes. When the water is boiling, add the potatoes and cook until a knife can easily slip through them, about 15-20 minutes. Once cooked, drain the potatoes in a colander and return them to the pan, off the heat.
Step 3: Make the Parsley Butter
While the potatoes are cooking, halve the Tenderstem broccoli widthways. If any broccoli stems are thick, halve them lengthways. Peel and grate the garlic. Finely chop the parsley, including the stalks. Place the butter in a small bowl and mash it with a fork until it’s soft. Stir in the garlic and parsley, then set aside.
Step 4: Cook the Steak
Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. Once the oil is hot, place the steaks in the pan and fry until they are browned, about 1 minute on each side. Lower the heat slightly and cook for another 1-2 minutes on each side for medium-rare. If you prefer your steak more well-done, cook for an additional 1-2 minutes. Once cooked, transfer the steaks to a plate and top with the garlic parsley butter. Cover with foil and let them rest. Remember to wash your hands and equipment after handling raw meat.
Step 5: Cook the Broccoli
Return the empty frying pan to medium heat with a drizzle of oil. Once hot, add the broccoli to the pan and stir-fry for 2-3 minutes. Add a splash of water, cover the pan with a lid or foil, and cook until the broccoli is tender, about 2-3 more minutes. Season with salt and pepper. Meanwhile, mash the potatoes until smooth, adding a knob of butter and a splash of milk if you have any. Season to taste.
Step 6: Serve the Dish
Divide the mashed potatoes between your plates. Slice the steaks and serve them with the melted garlic parsley butter drizzled over the top. Serve the Tenderstem broccoli and roasted shallots on the side. Enjoy your meal!