*We will send you:
°300g Sirloin steaks
°450g Potatoes
°1 bunch of parsley
°2 cloves garlic
°1 Lemon
°1 Cauliflower
°18g Black & white sesame seeds
*You will need:
°medium pan
°zester
°Olive oil
°2(4) tbsp. Butter
°Salt and pepper
*Preparation
Preheat the oven to 450°F. Cut the potatoes into bite-sized pieces. Add 2 tbsp. of butter in a bowl (double for 4 portions) and let soften at room temperature. Roughly chop the parsley leaves and stems. Remove and discard cauliflower core; cut the head into large florets. Zest and squeeze the juice from the lime. Finely chop the garlic.
On a lined sheet pan, toss potatoes and cauliflower with olive oil, salt and pepper. Organize in a single layer & roast, 30 to 35 min Remove from heat and set aside in a warm place.
While the vegetables cook, in a medium pan, heat a drizzle of olive oil on medium-high. Pat the steaks dry with paper towel; salt and pepper. Add the steaks to the pan and cook, 3 to 5 minutes per side, or until they reach the desired degree of doneness (to ensure an even temperature, turn them at least twice during cooking). Transfering to a cutting board & leave cooking juices in pan. Letting stand at least 5 min before serve.
When steaks cook, in bowl, combine butter, ½ parsley, ½ the garlic also as much of the lemon juice as you’d like; Adding salt & pepper to taste.
To serve
In a bowl, combine the remaining garlic, sesame seeds, lemon juice and 1 tbsp. olive oil; Add salt and pepper to taste. Drizzle sesame seed mixture over roasted potatoes and cauliflower; mix to combine. Divide the vegetables and steaks between your plates. Place a spoonful of compound butter on the steaks. Garnish with the remaining parsley. Enjoy your lunch!
Enjoy !
