Sirloin steak with rosemary roast potatoes and tomato chive salad

Name: Sirloin steak with rosemary roast potatoes and tomato chive salad
Total time: 50 min
Cuisine: British
Ingredients: 2 sirloin steaks, about 220 g each; 500g potatoes, cut in chunks; 3 tbsp olive oil; 1 tbsp fresh rosemary, chopped; 250g baby tomatoes, halved; 2 tbsp chives, snipped; 1 tbsp red wine vinegar; 1 tbsp butter; 100g baby spinach

Seared sirloin with rosemary roast potatoes and a sharp tomato and chive salad. A proper pub steak supper, low FODMAP.

Time50 min
LevelEasy
Costabout £5.75 a head
Oven220°C (200°C fan)

2 servings

Ingredients

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2sirloin steaksabout 220 g each
500 gpotatoescut in chunks
3 tbspolive oil
1 tbspfresh rosemarychopped
250 gbaby tomatoeshalved
2 tbspchivessnipped
1 tbspred wine vinegar
1 tbspbutter
100 gbaby spinach

Method

1
Heat the oven to 220°C (200°C fan). Toss the potatoes with 2 tbsp oil, the rosemary and salt on a baking tray. Roast for 35 minutes, turning once, until crisp.
35 min
2
Mix the tomatoes, chives, vinegar and 1 tbsp oil in a bowl with a pinch of salt. Leave to sit.
3
Take the steaks out of the fridge 20 minutes before cooking. Pat dry and season with salt and pepper.
4
Heat a heavy frying pan until very hot. Cook the steaks for 3 minutes per side for medium rare. Add the butter for the last minute and spoon it over.
6 min
5
Rest the steaks on a plate for 5 minutes. Wilt the spinach in the same pan for 1 minute.
6
Serve the steaks with the potatoes, spinach and tomato salad.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.