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Sirloin Steak with Lemon, Coriander and Feta Spinach

It’s not often I get the chance to cook without having to cater for my 9 year old, but on Sunday night both boys were out having fun so I could cook myself something delicious and grown up. And here’s what I chose: Sirloin steak with lemon coriander and feta spinach from this month’s Waitrose Food magazine. Yummy eh?

Sirloin steak with lemon, coriander and feta spinach

I was slightly nervous about the fact that the recipe contained ground allspice, which I’m not a huge fan of, but it blended really well with the other flavours and wasn’t overpowering. Together with the fresh coriander and feta it was a perfect accompaniment to the steak!

Here’s the recipe for anyone who didn’t have the chance to pick this month’s magazine up:


  • 200g sirloin steak, trimmed of excess sinew
  • 3 tsp olive oil
  • 4 garlic cloves, sliced as thinly as possible
  • 115g baby spinach
  • 1/4 tsp ground coriander
  • pinch ground allspice
  • 200g can of butter beans, drained
  • 1 lemon, zest and 1tbsp juice
  • fresh coriander, stalks finely chopped, leaves torn
  • 50g feta cheese, crumbled

Serves 1

  1. Remove steak from the fridge 10 minutes before cooking, pat dry with kitchen paper and season. Heat a heavy griddle or frying pan over a very high heat and rub the steak with 1tsp oil.  Cook the steak in the hot pan  (about 3 minutes on each side for medium rare). Remove to a plate, cover with foil and leave to rest for at least 5 minutes.
  2. Return the pan to the heat with remaining 2 tsp oil. Add the garlic and fry for 1-2 minutes until just golden. Add spinach and spices, sauteing for a few minutes until it starts to wilt. Stir in the beans, lemon zest and juice, fresh coriander and feta. Season and remove from heat. Spoon the spinach mixture onto a plate and slice the rested steak to serve on top, pouring over any resting juices.


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