Sirloin steak with potato, kale and celeriac mash

Name: Sirloin steak with potato, kale and celeriac mash
Yield: Serves 2
Cuisine: British recipes
Ingredients: 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

Easy
November 2016

Easy
November 2016

Serves 2
Hands-on time 15-20 min, plus resting

A quick and easy steak recipe with a three-vegetable mash – a perfect midweek dinner for two.

Nutrition: per serving

Calories: 646kcals
Fat: 28.7g (9.1g saturated)
Protein: 65.2g
Carbohydrates: 30.2g (3.2g sugars)
Fibre: 8.4g
Salt: 0.8g

Nutrition: per serving

Calories: 646kcals
Fat: 28.7g (9.1g saturated)
Protein: 65.2g
Carbohydrates: 30.2g (3.2g sugars)
Fibre: 8.4g
Salt: 0.8g

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Ingredients

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

Ingredients

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

Method

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.

Method

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.