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Sirloin Steaks

and Mushroom Sauce with Sautéed Vegetables

Cooking time

0 minutes




0 /serving

Steak and potatoes are a match made in heaven. Tonight we’re searing sirloin steaks, simply seasoned with salt, pepper, and rosemary, and topping them with a chunky, porcini mushroom sauce. On the side, we’re serving sweet potatoes sautéed with colourful, nutrient-rich Swiss chard. A gremolata of lemon and parsley is the perfect accompanying condiment to this gourmet meal. Approximately 599 calories per serving.

We will send you:

  • 300g Sirloin steaks
  • 450g Sweet potatoes
  • 1 Bunch parsley
  • 1 Shallot
  • 1 Bunch rosemary
  • 1 Lemon
  • 1/2 Bunch Swiss chard
  • 3g Dried porcini mushrooms

You will need:

Olive oil & butter
Salt & pepper
2 Large pans
Total Fat
0 g
Saturated Fat
0 g
0 mg
Total Carbs
0 g
0 g
0 g
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Soak the porcini
● In a heatproof bowl, cover the porcini with 1 cup of boiling water (double the water for 4 portions) and soak until softened, 15 to 20 minutes.
● Remove the porcini from the bowl; reserve the soaking liquid.
● Finely chop the softened porcini.
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Mise en place
● Wash and dry the fresh produce.
● Halve the sweet potato lengthwise, then slice crosswise into ¼-inch-thick half-rounds.
● Roughly chop the Swiss chard leaves and stems, keeping them separate.
● Strip the rosemary and parsley leaves off the stems and discard the stems; finely chop the leaves.
● Make 2 tsp of lemon zest (double for 4 portions). Quarter the lemon.
● Peel and finely mince the shallot.
● To make the gremolata, combine the lemon zest with the chopped parsley. Add lemon juice to taste and season with salt.
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Cook the sweet potato and chard
● In a large pan, heat a generous drizzle of olive oil on medium until hot.
● Add the sweet potato to the hot pan and season with S&P. Cook, stirring occasionally, 6 to 8 minutes, or until tender. Transfer to a plate and set aside.
● Add the chard stems to the pan and cook, 3 to 4 minutes, until slightly tender.
● Add the chard leaves, the sweet potato and ½ cup of water (double the water for 4 portions), increase the heat to medium-high, and cook until wilted, 4 to 5 minutes. Season with salt.
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Cook the steak
● While the veggies cook, in another large pan, heat a drizzle of olive oil on medium-high until hot.
● Pat the steaks dry with a paper towel and season with S&P and half the rosemary.
● Add the seasoned steaks to the hot pan and cook, 3 to 4 minutes per side for medium, or until cooked to your desired doneness.
● Transfer the steaks to a plate and let rest for 5 minutes, leaving any browned bits (or fond) in the pan.
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Make the mushroom sauce
● To the pan of reserved fond, add the shallots, chopped mushrooms, and remaining rosemary.
● Season with salt, and cook over medium heat until the shallots have softened, 1 to 2 minutes.
● Increase the heat to high, add the soaking liquid from the mushrooms, and the resting juices from the steaks that have accumulated in the plate. Cook until the liquid has slightly thickened, 4 to 5 minutes.
● Remove from the heat and stir in 1 tbsp of butter (double the butter for 4 portions).
● Drizzle with lemon juice to taste, and season with S&P.
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● Thinly slice the rested steaks against the grain and divide between your dishes.
● Spoon the mushroom sauce over the steak.
● Serve the cooked sweet potato and chard on the side
● Garnish with the gremolata and any remaining lemon wedges. Bon appétit.