Galician Bone-in Sirloin (to share)

Galician bone-in Sirloin to share with parmentier potatoes, rainbow chard and a classic Bearnaise sauce

  • 1 Frying pan
  • Sharp knife
  • Mixing bowl
  • Potato ricer/masher
  • Olive oil/rapeseed oil
  • Salt and pepper
  • White wine vinegar
  • Galician Blond bone-in sirloin
  • Potatoes
  • Rainbow chard
  • Butter
  • Egg
  • Tarragon
  • Garlic
  • Shallot
  • Butter
  • Rosemary

40 day aged Galician bone-in sirloin, served with crunchy parmentier potatoes, rainbow chard and finished with a Bearnaise sauce.

If you can appreciate a good piece of meat and you’re yet to try Galician steak then this dish will not disappoint.

Sourced from northern Spain, Galician Blond or Rubia Gallega are cows that are at least 8 years old.  They have incredible flavour and are revered as some of the best beef in the world.  Your steak is cooked on the bone to maintain moisture and flavour throughout the cooking process.


The Galician blond is becoming an ever-popular choice of beef for restaurants across Europe and further afield.  The cows and oxen are at least 8 years old and as such the meat has a deeper flavour and more marbling.  This dish provides you with the perfect opportunity to experience this delicacy from northern Spain in your own home.  The steaks can be cooked over an open flame or in a pan.  We serve it here with crunchy parmentier potatoes flavoured with rosemary, bitter rainbow chard to cut through the richness of the meat and a Bearnaise sauce to bring the dish together.