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Treat yourself to a classic meal of steak and chips with our award-winning Sirloin Steaks and best-selling Alpine Fries.
Prepared by hand from grass-fed British beef sirloin and matured for at least 28 days, our steaks have an impressive balance between deep, rich flavour and tenderness. Great Taste award judges said that "the maturing shows in both the beefy depth and length of flavour and the eating quality." Combined with our crisp, signature Alpine Fries and you have a match made in heaven.
Chef's Tip: Once you've cooked your steak, leave it aside to rest for 5 - 10 minutes. While you do this, you can use the pan with all the tasty steak juices to cook your Alpine Fries. They'll both be ready at the same time for you to serve and enjoy.
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NUTRITIONAL INFORMATION
Energy: 841 kJ/201 kcal Fat: 13g, of which Saturates: 5g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 20g Salt: 0.13g Energy: 967 kJ/231 kcal Fat: 11g, of which Saturates: 1g Carbohydrate: 29g, of which Sugars: 0.9g Fibre: 3.3g Protein: 2.4g Salt: 1.6g -
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
HOW TO STORE
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Cooking Instructions:
Sirloin Steak
Cooking guidelines from defrosted: remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 1-1½ minutes per side, rest for 6 minutes
Medium: 2-3 minutes per side, rest for 4 minutes
Well done: 3½-4 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Cooking appliances vary in performance, these are guidelines only. Alpine Fries Cooking guidelines from frozen: remove product from packaging before cooking.
Pan fry: preheat a little oil in a pan over a medium heat, place Alpine Fries in carefully and cook for 4-5 minutes until crisp. Turn regularly during cooking.
Chef's tip: pan fry your Alpine Fries in the juices left in your steak pan while your steak is resting! If it was a leaner steak, like fillet or rump, add a splash more oil to ensure there is enough.
Oven: place on a tray lined with baking paper and cook in a preheated oven at 200°C / fan 190°C / gas 5 for 13-15 minutes.
Deep fry: in preheated oil at 180°C for 4-5 minutes.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only. - Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
British Rump Steak Burger
Brian at Donald Russell- Serves: 8- 10 people
- Duration: 30 minutes
- Level: Medium
View recipe
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Alpine Fries
Potatoes 82%, sunflower oil 11%, potato starch, salt, dextrose, spice.
Nutritional InformationProduct description
Treat yourself to a classic meal of steak and chips with our award-winning Sirloin Steaks and best-selling Alpine Fries.
Prepared by hand from grass-fed British beef sirloin and matured for at least 28 days, our steaks have an impressive balance between deep, rich flavour and tenderness. Great Taste award judges said that "the maturing shows in both the beefy depth and length of flavour and the eating quality." Combined with our crisp, signature Alpine Fries and you have a match made in heaven.
Chef's Tip: Once you've cooked your steak, leave it aside to rest for 5 - 10 minutes. While you do this, you can use the pan with all the tasty steak juices to cook your Alpine Fries. They'll both be ready at the same time for you to serve and enjoy.
NUTRITIONAL INFORMATION
Energy: 841 kJ/201 kcal Fat: 13g, of which Saturates: 5g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 20g Salt: 0.13g Energy: 967 kJ/231 kcal Fat: 11g, of which Saturates: 1g Carbohydrate: 29g, of which Sugars: 0.9g Fibre: 3.3g Protein: 2.4g Salt: 1.6g HOW TO STORE
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Alpine Fries
Potatoes 82%, sunflower oil 11%, potato starch, salt, dextrose, spice.
Nutritional InformationCooking Instructions: Sirloin Steak Cooking guidelines from defrosted: remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 1-1½ minutes per side, rest for 6 minutes
Medium: 2-3 minutes per side, rest for 4 minutes
Well done: 3½-4 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Cooking appliances vary in performance, these are guidelines only. Alpine Fries Cooking guidelines from frozen: remove product from packaging before cooking.
Pan fry: preheat a little oil in a pan over a medium heat, place Alpine Fries in carefully and cook for 4-5 minutes until crisp. Turn regularly during cooking.
Chef's tip: pan fry your Alpine Fries in the juices left in your steak pan while your steak is resting! If it was a leaner steak, like fillet or rump, add a splash more oil to ensure there is enough.
Oven: place on a tray lined with baking paper and cook in a preheated oven at 200°C / fan 190°C / gas 5 for 13-15 minutes.
Deep fry: in preheated oil at 180°C for 4-5 minutes.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.What our customers think about us
WHAT OUR CUSTOMER THINK OF OUR PRODUCTS…
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Sirloin Steak & Chips for Two
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