What are the main ingredients in Beef Sirloin & Crispy Kale Salad?

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

What is the nutritional information of Beef Sirloin & Crispy Kale Salad?

Calories: 701, Carbs: 57 grams, Fat: grams, Protein: 43 grams, Sugar: 18.6 grams, Salt: 563 grams

How do I prepare Beef Sirloin & Crispy Kale Salad?

RUSTIC MASH: Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. FINAL TOUCHES: When the sweet potato is done, place in a bowl and mash with a potato masher or fork until a rustic mash. Add a splash of milk (optional) and a knob of butter (optional). Season to taste. In a bowl, combine the diced tomato, the crispy kale, and seasoning. DINNER IS SERVED!: Plate up the rustic mash. Side with the sirloin slices and the crispy kale & tomato salad. Sprinkle over the toasted sunflower seeds. Side with the mayo for dunking. Well done, Chef! ALL HAIL, CRISPY KALE!: Rinse and roughly shred the kale. Roughly dice the tomato. Place the shredded kale on a separate roasting tray. Coat in oil and some seasoning. Using your hands, massage the kale until softened and coated. When the sweet potato has 8-10 minutes remaining, pop the tray of kale into the hot oven and roast for the remaining roasting time until crisp. SUNNY 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. SIZZLING STEAK: Return the pan to a medium-high heat with a 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 for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter (optional), and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.

What should be prepared from my kitchen to make Beef Sirloin & Crispy Kale Salad?

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

Beef Sirloin & Crispy Kale Salad

Name: Beef Sirloin & Crispy Kale Salad
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Paper Towel; Butter (optional)

Succulent sirloin steak is served with a rustic sweet potato mash and a crispy kale and tomato salad (trust us, even if you don’t like kale, you will love this salad!) This dish has all the dinner elements you could hope for: sustenance, texture and flavour!

Beef Sirloin & Crispy Kale Salad

with sweet potato mash & a tomato salad

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Free-Range Beef Sirloin
Kale
NOMU Provençal Rub
Sunflower Seeds
Sweet Potato Chunks
That Mayo (Garlic)
Tomato
Tomatoes

From your kitchen:

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

Photo of Beef Sirloin & Crispy Kale Salad

Serves 1

RUSTIC MASH
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
ALL HAIL, CRISPY KALE!
Rinse and roughly shred the kale. Roughly dice ½ the tomato. Place the shredded kale on a separate roasting tray. Coat in oil and some seasoning. Using your hands, massage the kale until softened and coated. When the sweet potato has 8-10 minutes remaining, pop the tray of kale into the hot oven and roast for the remaining roasting time until crisp.
SUNNY 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.
SIZZLING STEAK
Return the pan to a medium-high heat with a 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 for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional), and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINAL TOUCHES
When the sweet potato is done, place in a bowl and mash with a potato masher or fork until a rustic mash. Add a splash of milk (optional) and a knob of butter (optional). Season to taste. In a bowl, combine the diced tomato, the crispy kale, and seasoning.
DINNER IS SERVED!
Plate up the rustic mash. Side with the sirloin slices and the crispy kale & tomato salad. Sprinkle over the toasted sunflower seeds. Side with the mayo for dunking. Well done, Chef!

Sweet Potato Chunks - 250g
Kale - 50g
Tomato - 1
Sunflower Seeds - 5g
Free-range Beef Sirloin - 160g
NOMU Provençal Rub - 5ml
That Mayo (Garlic) - 20ml

Download the Recipe

Serves 2

RUSTIC MASH
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
ALL HAIL, CRISPY KALE!
Rinse and roughly shred the kale. Roughly dice the tomato. Place the shredded kale on a separate roasting tray. Coat in oil and some seasoning. Using your hands, massage the kale until softened and coated. When the sweet potato has 8-10 minutes remaining, pop the tray of kale into the hot oven and roast for the remaining roasting time until crisp.
SUNNY 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.
SIZZLING STEAK
Return the pan to a medium-high heat with a 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 for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter (optional), and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINAL TOUCHES
When the sweet potato is done, place in a bowl and mash with a potato masher or fork until a rustic mash. Add a splash of milk (optional) and a knob of butter (optional). Season to taste. In a bowl, combine the diced tomato, the crispy kale, and seasoning.
DINNER IS SERVED!
Plate up the rustic mash. Side with the sirloin slices and the crispy kale & tomato salad. Sprinkle over the toasted sunflower seeds. Side with the mayo for dunking. Well done, Chef!

Sweet Potato Chunks - 500g
Kale - 100g
Tomato - 1
Sunflower Seeds - 10g
Free-range Beef Sirloin - 320g
NOMU Provençal Rub - 10ml
That Mayo (Garlic) - 40ml

Download the Recipe

Serves 3

RUSTIC MASH
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
ALL HAIL, CRISPY KALE!
Rinse and roughly shred the kale. Roughly dice 1½ of the tomatoes. Place the shredded kale on a separate roasting tray. Coat in oil and some seasoning. Using your hands, massage the kale until softened and coated. When the sweet potato has 8-10 minutes remaining, pop the tray of kale into the hot oven and roast for the remaining roasting time until crisp.
SUNNY 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.
SIZZLING STEAK
Return the pan to a medium-high heat with a 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 for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter (optional), and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINAL TOUCHES
When the sweet potato is done, place in a bowl and mash with a potato masher or fork until a rustic mash. Add a splash of milk (optional) and a knob of butter (optional). Season to taste. In a bowl, combine the diced tomato, the crispy kale, and seasoning.
DINNER IS SERVED!
Plate up the rustic mash. Side with the sirloin slices and the crispy kale & tomato salad. Sprinkle over the toasted sunflower seeds. Side with the mayo for dunking. Well done, Chef!

Sweet Potato Chunks - 750g
Kale - 150g
Tomatoes - 2
Sunflower Seeds - 15g
Free-range Beef Sirloin - 480g
NOMU Provençal Rub - 15ml
That Mayo (Garlic) - 60ml

Download the Recipe

Serves 4

RUSTIC MASH
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
ALL HAIL, CRISPY KALE!
Rinse and roughly shred the kale. Roughly dice the tomatoes. Place the shredded kale on a separate roasting tray. Coat in oil and some seasoning. Using your hands, massage the kale until softened and coated. When the sweet potato has 8-10 minutes remaining, pop the tray of kale into the hot oven and roast for the remaining roasting time until crisp.
SUNNY 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.
SIZZLING STEAK
Return the pan to a medium-high heat with a 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 for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter (optional), and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINAL TOUCHES
When the sweet potato is done, place in a bowl and mash with a potato masher or fork until a rustic mash. Add a splash of milk (optional) and a knob of butter (optional). Season to taste. In a bowl, combine the diced tomato, the crispy kale, and seasoning.
DINNER IS SERVED!
Plate up the rustic mash. Side with the sirloin slices and the crispy kale & tomato salad. Sprinkle over the toasted sunflower seeds. Side with the mayo for dunking. Well done, Chef!