Solo: Balsamic Glazed Sirloin

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Solo: Balsamic Glazed Sirloin

Quick, easy and delicious! Sirloin steak seared in a pan, served with a delicious balsamic reduction, garlic courgettes and yummy buttered potatoes.

Ingredients to serve 1

  • 1 x sirloin steak
  • 2 cloves x garlic – crush, peel and chop finely
  • 3 x courgettes, cut into strips lengthways
  • 50ml x balsamic vinegar
  • 175g x baby potatoes – cut in half
  • 3g x fresh chives - chop
  • olive oil (from your pantry)
  • freshly ground salt and pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above. Rub olive oil all over the steaks then scatter with freshly ground salt and pepper and set aside.

Step 2

Baby Potatoes: Place a saucepan of salted boiling water on high heat. Add the halved baby potatoes and simmer gently for 10 minutes or until potatoes are tender. Drain, add a knob of butter and keep warm.

Step 3

Courgettes: Heat a few glugs of olive oil in a large frying pan over medium heat. Add garlic and courgettes and season with salt and pepper. Pan fry until the courgettes are lightly browned – about 5 or 6 minutes. Transfer to a plate and keep warm.

Step 4

Steaks: Return the pan to the stove and turn the heat up to high. When hot, add the steaks and pan fry 3 or 4 minutes on each side, turning only once with tongs (or a pair of spoons). When done, transfer to a plate and allow to rest.

Step 5

Balsamic Sauce: Pour any fat out of the frying pan and return to the stove on medium to high heat add balsamic vinegar, freshly ground salt and pepper. Allow to simmer for about 2 minutes until it reduces to half the quantity - stir constantly.

Step 6

To serve, slice the steak against the grain and drizzle with the balsamic reduction. Add a portion of courgettes and baby potatoes on the side. Scatter with chopped chives.