Top Sirloin Steak with Stone Fruit-Basil Chutney
and Crispy Roasted Potatoes
Sweet meets savoury in this summery meal featuring sirloin steak topped with vibrantfruit chutney. Paired with crispy roasted potatoes and fresh snap peas, it’s a bright dish bursting with seasonal flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Top Sirloin Steak
1 unit(s)
Stone Fruit
7 g
Basil
350 g
Yellow Potato
4 tbsp
Mango Chutney
(May contain traces of: Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)
1 unit(s)
Shallot
1 tbsp
Red Wine Vinegar
(May contain traces of: Mustard, Sesame, Egg, Soy, Tree nuts, Fish, Milk, Wheat)
113 g
Sugar Snap Peas
10 g
Montreal Spice Blend
(Contains: Mustard May contain traces of: Sesame, Soy, Sulphites, Tree nuts, Milk, Wheat, Peanuts)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Sulphites, Milk)
Not included in your delivery
4 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut cut into 1/2-inch cubes.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
- Peel, then thinly slice shallot.
- Trim sugar snap peas.
- Halve and pit stone fruit, then cut into 1/4-inch pieces.
- Pat steak dry with paper towels. Season all over with Montreal Spice Blend.
- Heat a small pot over medium. When hot, add 1 tbsp oil, then shallots and stone fruit pieces. Cook for 4-5 min, stirring often, until stone fruit pieces are tender.
- Add vinegar. Cook for 1 min, until vinegar is absorbed.
- Remove the pot from the heat. Add mango chutney. Stir to combine. Set aside.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and sugar snap peas. Cook for 3-4 min, stirring often, until tender-crisp.
- To a large bowl, transfer sugar snap peas. Add garlic spread, then toss to coat. Cover with foil and set aside to keep warm.
-
Carefully wipe the pan clean.
- Heat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook 1-2 per side, until browned.
- Remove from heat and transfer steak to an unlined baking sheet. Roast in the middle of the oven 6-8 min, or until cooked to desired doneness.**
- When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Thinly slice basil.
- Thinly slice steak.
- Add basil to chutney. Stir to combine.
- Divide steaks, potatoes and sugar snap peas between plates.
- Spoon chutney over steaks.
If you've opted for sirloin steak, cook in the same way the recipe instructs you to cook the tenderloin steak.
