Southern Sirloin Steaks
with White BBQ Sauce, Buttery Corn and Crispy Potatoes
Deliciously seared sirloin steaks are a match made in heaven for creamy, buttery corn and a zingy white BBQ sauce. This Southern-style BBQ sauce is mayo-based with a kick of horseradish!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Top Sirloin Steak
½ can
Canned Corn
360 g
Yellow Potato
¼ tsp
Cracked Black Pepper
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Garlic Puree
1.5 tsp
Dijon Mustard
(Contains Mustard)
7 g
Parsley
1 tsp
Horseradish
(Contains Sulphites)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 2 : 1/8 tsp mild, 1/4tsp medium, 1/2 tsp spicy and 1tsp extra-spicy! Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven until golden-brown, 25-28 min.
Meanwhile, whisk together mayo, Dijon, 1 tsp horseradish, 1/4 tsp sugar (dbl both for 4 ppl) and 1/4 tsp cracked black pepper in a medium bowl. (NOTE: Reference heat guide.) Set aside. Roughly chop parsley.
Pat steak dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steak. Pan-fry until cooked to desired doneness, 5-8 min per side.**
When steak is done, remove the pan from heat, then transfer steak to a plate. Brush half the white BBQ sauce over top. Cover to keep warm. Carefully wipe the pan clean.
Drain and rinse corn, then pat dry with paper towels. Heat the same pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add garlic puree and half the corn (use all for 4 ppl). Cook, stirring occasionally, until corn is warmed through, 2-3 min. Season with salt and pepper. Stir in half the parsley.
Slice steak. Divide steak, buttery corn and potatoes between plates. Spoon any steak juices from the plate and remaining white BBQ sauce over steak. Sprinkle remaining parsley over top.
