What are the main ingredients in Balsamic Brown Sugar Steak?

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

What is the nutritional information of Balsamic Brown Sugar Steak?

Calories: 813, Carbs: 78 grams, Fat: grams, Protein: 48.5 grams, Sugar: 54.2 grams, Salt: 523 grams

How do I prepare Balsamic Brown Sugar Steak?

GLAZE WITH A KICK: In a small bowl, combine the brown sugar, the balsamic vinegar, the sliced chilli (to taste), 60ml of water, and the grated garlic. Set aside. TIME TO MUNCH: Plate up the beetroot salad and crumble over the goat’s cheese. Side with the glazed rump slices and drizzle over the reserved glaze (to taste). Garnish with the picked parsley. Well done, Chef! UN-BEET-ABLE ROAST: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). NUTS ABOUT PISTACHIOS: Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. ALL ABOUT THE BASTE: When the beetroot has 10 minutes remaining, return the pan to medium-low heat with the reserved pan juices. Add the balsamic-sugar glaze. Simmer until starting to thicken, 5-6 minutes. Once thickened, return the steak back to the pan and baste in the sauce until cooked to your preference, 1-2 minutes. Remove from the pan and set aside to rest for 5 minutes, reserving the glaze. Slice and lightly season. JUST BEFORE SERVING: In a salad bowl, combine the cooked beetroot, the rinsed green leaves, the toasted pistachios, the chopped apricots, a drizzle of olive oil, and seasoning. STEAK YOUR CLAIM: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove the steak and reserve the juices in the pan.

What should be prepared from my kitchen to make Balsamic Brown Sugar Steak?

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

Balsamic Brown Sugar Steak

Name: Balsamic Brown Sugar Steak
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

This is the knock-your-socks-off seared steak recipe you’ve been looking for. Tender sirloin steak is basted in a spicy & sweet balsamic glaze that ticks all the umami boxes. Served alongside a roasted beetroot & creamy goat’s cheese salad sprinkled with salty & nutty pistachios. Where’d your socks go?

Balsamic Brown Sugar Steak

with a beetroot & goat’s cheese salad

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Balsamic Vinegar
Beef
Beetroot
Brown Sugar
Chevin Goats Cheese
Chilli
Dried Apricots
Free-Range Beef Sirloin
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Leaves
Pistachio Nuts

From your kitchen:

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

Serves 1

UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
GLAZE WITH A KICK
In a small bowl, combine the brown sugar, the balsamic vinegar, the sliced chilli (to taste), 30ml of water, and the grated garlic. Set aside.
NUTS ABOUT PISTACHIOS
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK YOUR CLAIM
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove the steak and reserve the juices in the pan.
ALL ABOUT THE BASTE
When the beetroot has 10 minutes remaining, return the pan to medium-low heat with the reserved pan juices. Add the balsamic-sugar glaze. Simmer until starting to thicken, 5-6 minutes. Once thickened, return the steak back to the pan and baste in the sauce until cooked to your preference, 1-2 minutes. Remove from the pan and set aside to rest for 5 minutes, reserving the glaze. Slice and lightly season.
JUST BEFORE SERVING
In a salad bowl, combine the cooked beetroot, the rinsed green leaves, the toasted pistachios, the chopped apricots, a drizzle of olive oil, and seasoning.
TIME TO MUNCH
Plate up the beetroot salad and crumble over the goat’s cheese. Side with the glazed rump slices and drizzle over the reserved glaze (to taste). Garnish with the picked parsley. Well done, Chef!

Beetroot - 300g
Brown Sugar - 40ml
Balsamic Vinegar - 20ml
Chilli. - 1
Garlic clove - 1
Pistachio Nuts - 10g
Free-range Beef Sirloin - 160g
Green Leaves - 20g
Dried Apricots - 20g
Chevin Goat's Cheese - 25g
Fresh Parsley - 3g

Download the Recipe

Serves 2

UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
GLAZE WITH A KICK
In a small bowl, combine the brown sugar, the balsamic vinegar, the sliced chilli (to taste), 60ml of water, and the grated garlic. Set aside.
NUTS ABOUT PISTACHIOS
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK YOUR CLAIM
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove the steak and reserve the juices in the pan.
ALL ABOUT THE BASTE
When the beetroot has 10 minutes remaining, return the pan to medium-low heat with the reserved pan juices. Add the balsamic-sugar glaze. Simmer until starting to thicken, 5-6 minutes. Once thickened, return the steak back to the pan and baste in the sauce until cooked to your preference, 1-2 minutes. Remove from the pan and set aside to rest for 5 minutes, reserving the glaze. Slice and lightly season.
JUST BEFORE SERVING
In a salad bowl, combine the cooked beetroot, the rinsed green leaves, the toasted pistachios, the chopped apricots, a drizzle of olive oil, and seasoning.
TIME TO MUNCH
Plate up the beetroot salad and crumble over the goat’s cheese. Side with the glazed rump slices and drizzle over the reserved glaze (to taste). Garnish with the picked parsley. Well done, Chef!

Beetroot - 600g
Brown Sugar - 80ml
Balsamic Vinegar - 40ml
Chilli. - 1
Garlic clove - 1
Pistachio Nuts - 20g
Free-range Beef Sirloin - 320g
Green Leaves - 40g
Dried Apricots - 40g
Chevin Goat's Cheese - 50g
Fresh Parsley - 5g

Download the Recipe

Serves 3

UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
GLAZE WITH A KICK
In a small bowl, combine the brown sugar, the balsamic vinegar, the sliced chilli (to taste), 90ml of water, and the grated garlic. Set aside.
NUTS ABOUT PISTACHIOS
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK YOUR CLAIM
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove the steak and reserve the juices in the pan.
ALL ABOUT THE BASTE
When the beetroot has 10 minutes remaining, return the pan to medium-low heat with the reserved pan juices. Add the balsamic-sugar glaze. Simmer until starting to thicken, 5-6 minutes. Once thickened, return the steak back to the pan and baste in the sauce until cooked to your preference, 1-2 minutes. Remove from the pan and set aside to rest for 5 minutes, reserving the glaze. Slice and lightly season.
JUST BEFORE SERVING
In a salad bowl, combine the cooked beetroot, the rinsed green leaves, the toasted pistachios, the chopped apricots, a drizzle of olive oil, and seasoning.
TIME TO MUNCH
Plate up the beetroot salad and crumble over the goat’s cheese. Side with the glazed rump slices and drizzle over the reserved glaze (to taste). Garnish with the picked parsley. Well done, Chef!

Beetroot - 900g
Brown Sugar - 125ml
Balsamic Vinegar - 60ml
Chilli. - 1
Garlic cloves - 2
Pistachio Nuts - 30g
Free-range Beef Sirloin - 480g
Green Leaves - 60g
Dried Apricots - 60g
Chevin Goat's Cheese - 75g
Fresh Parsley - 8g

Download the Recipe

Serves 4

UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
GLAZE WITH A KICK
In a small bowl, combine the brown sugar, the balsamic vinegar, the sliced chilli (to taste), 120ml of water, and the grated garlic. Set aside.
NUTS ABOUT PISTACHIOS
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK YOUR CLAIM
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove the steak and reserve the juices in the pan.
ALL ABOUT THE BASTE
When the beetroot has 10 minutes remaining, return the pan to medium-low heat with the reserved pan juices. Add the balsamic-sugar glaze. Simmer until starting to thicken, 5-6 minutes. Once thickened, return the steak back to the pan and baste in the sauce until cooked to your preference, 1-2 minutes. Remove from the pan and set aside to rest for 5 minutes, reserving the glaze. Slice and lightly season.
JUST BEFORE SERVING
In a salad bowl, combine the cooked beetroot, the rinsed green leaves, the toasted pistachios, the chopped apricots, a drizzle of olive oil, and seasoning.
TIME TO MUNCH
Plate up the beetroot salad and crumble over the goat’s cheese. Side with the glazed rump slices and drizzle over the reserved glaze (to taste). Garnish with the picked parsley. Well done, Chef!