Sirloin Steak with Spicy Potato Wedges, Roasted Tomatoes and Red Wine Sauce

Pan-seared sirloin steak served with oven-roasted spicy potato wedges, plum tomatoes, and a rich red wine reduction sauce.

Dinner Beef Potatoes Main Course Steak

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

34.8g

per serving

34.8 g total

Fat

76.2g

per serving

76.2 g total

Protein

28.5g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

knob

Liquids

100

Red Wine

Meat

100

Sirloin Steak

NutsSeeds

0.5

tsp

Chili Powder

0.5

tsp

Curry Powder

tsp

Thyme

freshly chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

cloves

Garlic

skin-on and squashed

OilsFats

Olive Oil

for potato wedges

Olive Oil

for roasting tomatoes

Olive Oil

for rubbing on steak

Vegetables

piece

Red Rooster Potato

cut into wedges

piece

Plum Tomato

halved

Method

Toss potato wedges with olive oil, spices, and herbs in a bowl before transferring to a roasting tin.

Preheat the oven to 180°C.

Serve the sliced steak with the wedges, tomato, and red wine sauce.

Deglaze the frying pan with red wine and boil for 6 minutes until the liquid reduces by half.

Add butter at the end of cooking and let the steak rest for 10 minutes on a warm plate.

Season the steak, rub with oil, and sear in a hot pan for 2-3 minutes per side.

Add the drizzled tomato and garlic to the tin and roast for 15 minutes until tender.