bone-in sirloin steak with red wine and onion sauce

bone in sirloin steak

steak with red wine and onion sauce

If you love a good steak, Sainsbury’s have released a new steak that’ll scratch your itch.

Their new bone-in sirloin is a treat perfect for two people. It’s unusual for a supermarket to offer a bone-in steak but this is a welcome deviation from the norm. With the bone left in the joint you get more variation in cooking and generally the fun of gnawing on a bone after serving! Cooking with the bone lends greater meat flavours too.

Just fry briefly on each side, finish in the oven and carve thickly and you get a great date-night meal. It’s a tasty one for carnivores everywhere!

I served mine with green beans and chunky chips but I wanted to share a great sauce with you which is perfect with any red meat dish.

Sainsbury’s sent me a steak to try. It’s available in-store now for ¬£15.

bone in sirloin steak

bone-in sirloin steak with red wine and onion sauce

Course Main Dish
Cuisine English
Servings 2 people


For the steak

  • 1 tablespoon olive oil
  • 1 bone-in sirloin steak about 800g
  • 1 sprig rosemary finely chopped

For the sauce

  • 1 onion peeled and sliced
  • glass red wine
  • 250 ml beef stock
  • 1 teaspoon cornflour
  • 1 teaspoon mustard powder


  • Preheat a pan to very hot, and your oven to 180C. It's important both of these are fully warmed before starting.
  • Meanwhile, season the steak with salt, pepper and rosemary and rub the oil into it. Add to the pan and fry on both sides until browned. When browned add the onions to and pop in the oven. Cook in the oven for 15 minutes to get it medium rare. Ideally use a temperature probe and check for a temperature of 55 - 60C at the thickest part.
  • Once the steak is cooked, remove to a board to rest. Meanwhile put the tray on the hob over a medium heat and add the red wine, scraping with a wooden spoon to deglaze. Let it bubble until nearly gone and then add the stock. While the stock comes up to the boil stir the cornflour and mustard powder with a tiny bit of water to make a paste, then stir into the stock. Stir or whisk until thickened, checking for seasoning.
  • To finish, carve the steak thickly, sprinkle with sea salt and serve with the reduced sauce.

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