Per 170g
Energy: 260 kCal
Fat: 13 g
of which saturates: 4.5 g
Carbohydrate: 1 g
of which sugars: 0 g
Fibre: 0 g
Protein: 34 g
Salt: 0.2 g

Grill Method:
Preparation: Begin by removing the from the fridge 30 minutes before cooking to bring it to room temperature. This step is essential for achieving an even cook throughout the steak, resulting in a juicy and tender texture.
Seasoning: Rub the sirloin steak with a light coating of olive oil, then season generously with sea salt and freshly ground black pepper. This classic seasoning enhances the natural flavours of the beef while allowing the meat's quality to shine.
Preheat the Grill: Preheat your grill or frying pan to high heat until it's smoking hot. A hot grill ensures you achieve those perfect visible char marks that are key to a beautifully grilled sirloin steak.
Cooking: Place the sirloin steak on the hot grill and cook for 4-5 minutes on each side for a medium-rare finish. The steak should develop a rich, caramelised crust while the centre remains a juicy pink. For medium-rare, aim for an internal temperature of 54- 57 °C.
Resting: Once the steak is cooked to your liking, remove it from the grill and let it rest for 5 minutes under loosely tented foil. Resting the steak is crucial as it allows the juices to redistribute throughout the meat, making it tender and flavourful.
Serve: Arrange the steak on a white plate and serve with roasted potatoes and grilled asparagus for a balanced, elegant meal. Add a side of garlic butter to enhance the richness of the steak and complement the vegetables.
Oven Method:
Preparation: Preheat your oven to 200ºC (180ºC fan) or gas mark 6. Bring the sirloin steak to room temperature by leaving it out for 30 minutes before cooking. This helps the steak cook more evenly.
Seasoning: Rub the steak with olive oil and season with salt and pepper to create a delicious crust when seared.
Searing: Heat an ovenproof pan over high heat and sear the sirloin steak for 2-3 minutes on each side until it develops a golden-brown crust. Searing helps lock in the juices and adds depth of flavour to the steak.
Oven Cooking: Transfer the pan with the seared steak to the preheated oven and cook for 10-12 minutes for medium-rare. Use a meat thermometer to check that the internal temperature reaches 54-57ºC for a perfectly cooked steak.
Resting: Remove the steak from the oven and let it rest for 5 minutes under foil. This resting period is key to maintaining the steak's juiciness and tenderness.
Serving: Serve the steak with roasted potatoes, grilled asparagus, and a side of garlic butter on a white plate for a stylish presentation.

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR