What are the main ingredients in Swift Sirloin Supper?

Oil (cooking, olive or coconut), Salt & Pepper, Butter (optional), Paper Towel, Tinfoil

What is the nutritional information of Swift Sirloin Supper?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Swift Sirloin Supper?

CHARRED ARTICHOKES: Return the pan to a high heat with a drizzle of oil. When very hot, fry the artichokes for 20-30 seconds per side until charred and caramelised. Remove from the pan on completion and season with a generous pinch of salt and a squeeze of lemon juice. Set aside for step 5. COOK THE BULGUR: Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and stock in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion. TOASTY SUNFLOWER SEEDS: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. SIZZLING SIRLOIN: Return the pan to a medium-high heat with another drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter, the rinsed thyme sprigs, and the bashed garlic. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices, including the thyme and garlic, and close up tightly. Set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices. SALAD STUFF!: When the bulgur is cooked, stir through the charred artichokes and halved olives. In a separate bowl, toss together the halved baby tomatoes, the rinsed green leaves, and three-quarters of the chopped parsley. Add a drizzle of olive oil, the juice of 2 lemon wedges, and some lemon zest to taste. Toss to coat and season to taste. You can either mix these two salads together or serve them separately – the choice is yours! DISH UP YOUR DINNER: Plate the juicy steak slices alongside the bulgur and artichoke salad and the fresh tomato salad. Pour the pan juices over the steak and garnish with the remaining chopped parsley. Dig in, Chef!

What should be prepared from my kitchen to make Swift Sirloin Supper?

Oil (cooking, olive or coconut), Salt & Pepper, Butter (optional), Paper Towel, Tinfoil

Swift Sirloin Supper

Name: Swift Sirloin Supper
Prep time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Butter (optional); Paper Towel; Tinfoil

Step up your steak supper game with this seared sirloin, basted with fragrant garlic-thyme butter. Get an added boost from an olive and grilled artichoke bulgur salad, a leafy tomato salad, and the healthy crunch of sunflower seeds!

Swift Sirloin Supper

with charred artichokes, kalamata olives & bulgur wheat

Hands on Time: 20 - 25 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Beef
Bulgur Wheat
Free-Range Beef Sirloin
Fresh Parsley
Fresh Thyme
Garlic
Green Leaves
Lemon
Pitted Kalamata Olives
Quartered Artichoke Hearts
Sunflower Seeds
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Butter (optional)
Paper Towel
Tinfoil

Serves 1

COOK THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and stock in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion.
TOASTY SUNFLOWER SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHARRED ARTICHOKES
Return the pan to a high heat with a drizzle of oil. When very hot, fry the artichokes for 20-30 seconds per side until charred and caramelised. Remove from the pan on completion and season with a generous pinch of salt and a squeeze of lemon juice. Set aside for step 5.
SIZZLING SIRLOIN
Return the pan to a medium-high heat with another drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter, the rinsed thyme sprigs, and the bashed garlic. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices, including the thyme and garlic, and close up tightly. Set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
SALAD STUFF!
When the bulgur is cooked, stir through the charred artichokes and halved olives. In a separate bowl, toss together the halved baby tomatoes, the rinsed green leaves, and three-quarters of the chopped parsley. Add a drizzle of olive oil, the juice of 1 lemon wedge, and some lemon zest to taste. Toss to coat and season to taste. You can either mix these two salads together or serve them separately – the choice is yours!
DISH UP YOUR DINNER
Plate the juicy steak slices alongside the bulgur and artichoke salad and the fresh tomato salad. Pour the pan juices over the steak and garnish with the remaining chopped parsley. Dig in, Chef!

Bulgur Wheat - 100ml
Vegetable Stock - 5ml
Sunflower Seeds - 10g
Quartered Artichoke Hearts - 50g
Lemon - 1
Free-Range Beef Sirloin - 160g
Fresh Thyme - 3g
Garlic - 1
Pitted Kalamata Olives - 25g
Baby Tomatoes - 80g
Green Leaves - 20g
Fresh Parsley - 3g

Download the Recipe

Serves 2

COOK THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and stock in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion.
TOASTY SUNFLOWER SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHARRED ARTICHOKES
Return the pan to a high heat with a drizzle of oil. When very hot, fry the artichokes for 20-30 seconds per side until charred and caramelised. Remove from the pan on completion and season with a generous pinch of salt and a squeeze of lemon juice. Set aside for step 5.
SIZZLING SIRLOIN
Return the pan to a medium-high heat with another drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter, the rinsed thyme sprigs, and the bashed garlic. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices, including the thyme and garlic, and close up tightly. Set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
SALAD STUFF!
When the bulgur is cooked, stir through the charred artichokes and halved olives. In a separate bowl, toss together the halved baby tomatoes, the rinsed green leaves, and three-quarters of the chopped parsley. Add a drizzle of olive oil, the juice of 2 lemon wedges, and some lemon zest to taste. Toss to coat and season to taste. You can either mix these two salads together or serve them separately – the choice is yours!
DISH UP YOUR DINNER
Plate the juicy steak slices alongside the bulgur and artichoke salad and the fresh tomato salad. Pour the pan juices over the steak and garnish with the remaining chopped parsley. Dig in, Chef!

Bulgur Wheat - 200ml
Vegetable Stock - 10ml
Sunflower Seeds - 20g
Quartered Artichoke Hearts - 100g
Lemon - 1
Free-Range Beef Sirloin - 320g
Fresh Thyme - 5g
Garlic - 2
Pitted Kalamata Olives - 50g
Baby Tomatoes - 160g
Green Leaves - 40g
Fresh Parsley - 5g

Download the Recipe

Serves 3

COOK THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and stock in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion.
TOASTY SUNFLOWER SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHARRED ARTICHOKES
Return the pan to a high heat with a drizzle of oil. When very hot, fry the artichokes for 20-30 seconds per side until charred and caramelised. Remove from the pan on completion and season with a generous pinch of salt and a squeeze of lemon juice. Set aside for step 5.
SIZZLING SIRLOIN
Return the pan to a medium-high heat with another drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter, the rinsed thyme sprigs, and the bashed garlic. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices, including the thyme and garlic, and close up tightly. Set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
SALAD STUFF!
When the bulgur is cooked, stir through the charred artichokes and halved olives. In a separate bowl, toss together the halved baby tomatoes, the rinsed green leaves, and three-quarters of the chopped parsley. Add a drizzle of olive oil, the juice of 2 lemon wedges, and some lemon zest to taste. Toss to coat and season to taste. You can either mix these two salads together or serve them separately – the choice is yours!
DISH UP YOUR DINNER
Plate the juicy steak slices alongside the bulgur and artichoke salad and the fresh tomato salad. Pour the pan juices over the steak and garnish with the remaining chopped parsley. Dig in, Chef!

Bulgur Wheat - 200ml
Vegetable Stock - 10ml
Sunflower Seeds - 20g
Quartered Artichoke Hearts - 100g
Lemon - 1
Free-Range Beef Sirloin - 320g
Fresh Thyme - 5g
Garlic - 2
Pitted Kalamata Olives - 50g
Baby Tomatoes - 160g
Green Leaves - 40g
Fresh Parsley - 5g

Download the Recipe

Serves 4

COOK THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and stock in 800ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion.
TOASTY SUNFLOWER SEEDS
Place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHARRED ARTICHOKES
Return the pan to a high heat with a drizzle of oil. When very hot, fry the artichokes for 20-30 seconds per side until charred and caramelised. Remove from the pan on completion and season with a generous pinch of salt and a squeeze of lemon juice. Set aside for step 5.
SIZZLING SIRLOIN
Return the pan to a medium-high heat with another drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) During the final 1-2 minutes, baste the steaks with a knob of butter, the rinsed thyme sprigs, and the bashed garlic. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices, including the thyme and garlic, and close up tightly. Set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
SALAD STUFF!
When the bulgur is cooked, stir through the charred artichokes and halved olives. In a separate bowl, toss together the halved baby tomatoes, the rinsed green leaves, and three-quarters of the chopped parsley. Add a drizzle of olive oil, the juice of 4 lemon wedges, and some lemon zest to taste. Toss to coat and season to taste. You can either mix these two salads together or serve them separately – the choice is yours!
DISH UP YOUR DINNER
Plate the juicy steak slices alongside the bulgur and artichoke salad and the fresh tomato salad. Pour the pan juices over the steak and garnish with the remaining chopped parsley. Dig in, Chef!