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Sirloin Steak with kale, smokey bacon & parmesan

Sirloin Steak with Kale, Smokey Bacon & Parmesan


  • 2 pkts of Inisvale Irish Sirloin Steaks
  • 1 pkt of Curly Kale stalks removedand washed
  • 1 pkt of Dulano Smoked BaconLardons (125g)
  • 1 solo Garlic peeled & thinly sliced
  • A drizzle of Primadonna Extra VirginOlive Oil
  • A drizzle of Vita D'or Sunflower Oil
  • 20g Dairy Manor Butter
  • A splash of Water
  • 30g Lovilio Parmesan
  • Kania Salt & Pepper


  1. Drizzle the olive oil into a pot over a highish heat, add your bacon followed by the garlic then cook for 3-4 minutes until they start to colour then add the butter and remove from the heat. Season the steaks.
  2. In another pan heat a little sunflower oil,when the oil is smoking lightly cook your steak for 4 minutes on one side until it's nicely crusted, then turn over and cook for a further 3 minutes. This will give you a lovely pink steak.
  3. Allow the steak to rest in a warm place whileyou cook the kale. Put the pot with the bacon and garlic back on the heat, add the kale with a splash of water and some salt & pepper.
  4. Put a lid tightly on the pot and cook the kale for 4 minutes until it wilts and tenderises but still stays a lovely vivid green.
  5. Serve with the steak and lots of shaved parmesan.