eCook Meal
Sirloin & Rocket Salsa Verde
with millet, fresh mint & Danish-style feta
Tasty & tangy homemade salsa verde is drizzled over a bed of fluffy millet salad with green pops of peas, Danish-style feta, piquanté peppers & crunchy onions. Accompanied by a perfectly cooked sirloin steak. An easy pea-sy meal for the win!
Serving guide
Choose your portion size.
Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml [300ml]|#7DA0D7 of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork. Toss through the peas and cover.
VERDE
In a bowl, combine the Capers, the garlic, the green leaves, and ½ the mint. Add the lemon juice (to taste), 30ml [60ml]|#7DA0D7 of olive oil, sweetener (to taste), and seasoning. Mix until combined. Loosen with olive oil in 5ml increments until drizzling consistency. Alternatively, place all the ingredients in a blender and blend until combined.
STEAK
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). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
Onion
Return the pan with the pan juices to medium heat. Add a drizzle of oil if necessary. When hot, fry the Onion and the remaining NOMU rub until lightly golden but still crunchy, 3-4 minutes (shifting occasionally).
SALAD
In a salad bowl, combine the Millet and peas, the feta, the piquanté peppers, the onion, and any remaining pan juices (to taste). Add a generous drizzle of olive oil and season.
YUM!
Bowl up the Millet salad. Top with the steak slices and drizzle over the homemade salsa verde. Garnish with the remaining mint.
Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml [300ml]|#7DA0D7 of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork. Toss through the peas and cover.
VERDE
In a bowl, combine the Capers, the garlic, the green leaves, and ½ the mint. Add the lemon juice (to taste), 30ml [60ml]|#7DA0D7 of olive oil, sweetener (to taste), and seasoning. Mix until combined. Loosen with olive oil in 5ml increments until drizzling consistency. Alternatively, place all the ingredients in a blender and blend until combined.
STEAK
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). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
Onion
Return the pan with the pan juices to medium heat. Add a drizzle of oil if necessary. When hot, fry the Onion and the remaining NOMU rub until lightly golden but still crunchy, 3-4 minutes (shifting occasionally).
SALAD
In a salad bowl, combine the Millet and peas, the feta, the piquanté peppers, the onion, and any remaining pan juices (to taste). Add a generous drizzle of olive oil and season.
YUM!
Bowl up the Millet salad. Top with the steak slices and drizzle over the homemade salsa verde. Garnish with the remaining mint.
Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 450ml [600ml]|#7DA0D7 of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork. Toss through the peas and cover.
VERDE
In a bowl, combine the Capers, the garlic, the green leaves, and ½ the mint. Add the lemon juice (to taste), 90ml [125ml]|#7DA0D7 of olive oil, sweetener (to taste), and seasoning. Mix until combined. Loosen with olive oil in 5ml increments until drizzling consistency. Alternatively, place all the ingredients in a blender and blend until combined.
STEAK
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). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
Onion
Return the pan with the pan juices to medium heat. Add a drizzle of oil if necessary. When hot, fry the onions and the remaining NOMU rub until lightly golden but still crunchy, 3-4 minutes (shifting occasionally).
SALAD
In a salad bowl, combine the Millet and peas, the feta, the piquanté peppers, the onion, and any remaining pan juices (to taste). Add a generous drizzle of olive oil and season.
YUM!
Bowl up the Millet salad. Top with the steak slices and drizzle over the homemade salsa verde. Garnish with the remaining mint.
Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 450ml [600ml]|#7DA0D7 of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork. Toss through the peas and cover.
VERDE
In a bowl, combine the Capers, the garlic, the green leaves, and ½ the mint. Add the lemon juice (to taste), 90ml [125ml]|#7DA0D7 of olive oil, sweetener (to taste), and seasoning. Mix until combined. Loosen with olive oil in 5ml increments until drizzling consistency. Alternatively, place all the ingredients in a blender and blend until combined.
STEAK
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). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
Onion
Return the pan with the pan juices to medium heat. Add a drizzle of oil if necessary. When hot, fry the onions and the remaining NOMU rub until lightly golden but still crunchy, 3-4 minutes (shifting occasionally).
SALAD
In a salad bowl, combine the Millet and peas, the feta, the piquanté peppers, the onion, and any remaining pan juices (to taste). Add a generous drizzle of olive oil and season.
YUM!
Bowl up the Millet salad. Top with the steak slices and drizzle over the homemade salsa verde. Garnish with the remaining mint.
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sirloin & Rocket Salsa Verde?
The preparation time for Sirloin & Rocket Salsa Verde with millet, fresh mint & Danish-style feta is between 25 and 30 minutes.
What is the total time required to make Sirloin & Rocket Salsa Verde with millet, fresh mint & Danish-style feta?
The total time required to make Sirloin & Rocket Salsa Verde with millet, fresh mint & Danish-style feta is between 30 and 35 minutes.
How many servings does Sirloin & Rocket Salsa Verde provide?
4 servings
What are the main ingredients in Sirloin & Rocket Salsa Verde?
Beef Sirloin, Capers, Feta, Fresh Mint, Garlic, Green Leaves, Lemon Juice, Millet, NOMU Roast Rub, Onion, Pea, Piquanté Peppers
What is the nutritional information of Sirloin & Rocket Salsa Verde?
Calories: 848, Carbs: 86 grams, Fat: grams, Protein: 52.8 grams, Sugar: 14.6 grams, Salt: 1042 grams
How do I prepare Sirloin & Rocket Salsa Verde?
STEAK: 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). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. ONION: Return the pan with the pan juices to medium heat. Add a drizzle of oil if necessary. When hot, fry the onion and the remaining NOMU rub until lightly golden but still crunchy, 3-4 minutes (shifting occasionally). SALAD: In a salad bowl, combine the millet and peas, the feta, the piquanté peppers, the onion, and any remaining pan juices (to taste). Add a generous drizzle of olive oil and season. YUM!: Bowl up the millet salad. Top with the steak slices and drizzle over the homemade salsa verde. Garnish with the remaining mint. VERDE: In a bowl, combine the capers, the garlic, the green leaves, and ½ the mint. Add the lemon juice (to taste), 30ml [60ml]|#7DA0D7 of olive oil, sweetener (to taste), and seasoning. Mix until combined. Loosen with olive oil in 5ml increments until drizzling consistency. Alternatively, place all the ingredients in a blender and blend until combined. MILLET: Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml [300ml]|#7DA0D7 of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork. Toss through the peas and cover.
What should be prepared from my kitchen to make Sirloin & Rocket Salsa Verde?
Beef Sirloin, Capers, Feta, Fresh Mint, Garlic, Green Leaves, Lemon Juice, Millet, NOMU Roast Rub, Onion, Pea, Piquanté Peppers
How many calories does Sirloin & Rocket Salsa Verde have?
848 calories
How much fat content does Sirloin & Rocket Salsa Verde have?
grams