Sirloin steak with potato, kale and celeriac mash
- November 2016
- 2 x 250g British sirloin steaks
- 500g maris piper potatoes, peeled and cut into 3cm chunks
- 300g celeriac, peeled and cut into 3cm chunks
- 50g kale, roughly chopped
- Glug whole milk
- Knob of butter
- Olive oil for frying
To serve (optional)
- Buttered peas and mustard
- Take the steaks out of the fridge to allow them to come to room temperature. Bring a large pan of water to the boil, then cook the potatoes for 15-20 minutes, adding the celeriac after 5 minutes so both vegetables will be soft and ready for mashing at the same time. Add the chopped kale for the final 2 minutes’ cooking time.
- Drain the vegetables well, then return to the pan and mash with a glug of milk and a small knob of butter until smooth. Season well with plenty of salt and pepper. Cover with a lid and keep warm over a low heat while you cook the steaks.
- Heat a large frying pan over a high heat until smokng hot. Oil the steaks on both sides and season with salt and pepper, then fry for 2½-3 minutes on each side and leave to rest in a warm place for 5 minutes. Serve the steaks alongside the warm vegetable mash, with buttered peas and mustard, if you like.
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