Sirloin steak with potato, kale and celeriac mash

Sirloin steak with potato, kale and celeriac mash
  • Serves icon Serves 2
  • Time icon 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
Calories
646kcals
Fat
28.7g (9.1g saturated)
Protein
65.2g
Carbohydrates
30.2g (3.2g sugars)
Fibre
8.4g
Salt
0.8g

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

  1. 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.
  2. 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.
  3. 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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