Scotch Beef Sirloin Steak with Sweet Potato Wedges and Tenderstem Broccoli

Nutrition

Energy 677kcal
Fat 35g
Sat Fat 13g
Protein 49g
Salt 0.63g

Ingredients

Cooking Method

Method

1
Preheat the oven to 220°C/200°C fan. Put the wedges on a lined baking sheet. Drizzle with 1 tbsp olive oil, add the garlic granules and some seasoning and toss together so the wedges are well coated. Bake for 30-35 minutes until cooked through and slightly crispy at the edges.
2
Meanwhile, heat the remaining tbsp of olive oil in a nonstick frying pan over a medium heat. Add the ginger and garlic and fry until crispy and golden. You may have to remove pieces which brown quicker than others. Put on a plate lined with kitchen roll, keeping the flavoured oil behind to fry the steaks later.
3
When the potatoes are almost ready, add the broccoli to a small baking tray, season and bake for 5 minutes until slightly charred.
4
Meanwhile, use the leftover garlic and ginger oil in the frying pan to fry your steaks. Heat the oil until hot and fry the steaks on each side for a couple of minutes for pink meat. Leave to rest wrapped in tin foil.
5
Grate the parmesan cheese over the wedges and scatter over the red chilli. Pile these on plates with the broccoli topped with the crispy garlic and ginger and serve your steaks alongside.

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