Caroline’s Knife Sharp Sirloin Steak

Caroline’s knife sharp sirloin steak

  • 2 x 250g British sirloin steaks
  • 500g maris piper potatoes, peeled and cut into 3cm chunks
  • 300g celeriac, peeled and cut into 3cm chunks
  • 50g kale, roughly chopped
  • Glug whole milk
  • Knob of butter
  • Olive oil for frying

01.Take the steaks out of the fridge to allow them to come to room temperature. Bring a large pan of water to the boil, then cook the potatoes for 15-20 minutes, adding the celeriac after 5 minutes so both vegetables will be soft and ready for mashing at the same time. Add the chopped kale for the final 2 minutes’ cooking time.

02.Drain the vegetables well, then return to the pan and mash with a glug of milk and a small knob of butter until smooth. Season well with plenty of salt and pepper. Cover with a lid and keep warm over a low heat while you cook the steaks.

03.Heat a large frying pan over a high heat until smokng hot. Oil the steaks on both sides and season with salt and pepper, then fry for 2½-3 minutes on each side and leave to rest in a warm place for 5 minutes. Serve the steaks alongside the warm vegetable mash, with buttered peas and mustard, if you like.

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