eCook Meal
SALSA VERDE SIRLOIN
with peri-peri sweet potato wedges, feta & a vibrant salad
Tender beef sirloin + roast sweet potato = foolproof dinner bliss! Spruce things up with sprinklings of peri-peri spice, freshly made salsa verde sauce, and a crunchy radish, cucumber, pumpkin seed, and feta salad.
Serving guide
Choose your portion size.
PERI-PERI WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the Peri-Peri Rub to taste, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SALSA VERDE TIME!
Place the chopped Parsley and coriander in a bowl and add the grated garlic to taste. Mix in 15ml of olive oil, the juice of 2 lemon wedges, and some lemon zest to taste. Season to taste and set aside for serving.
POP THOSE PUMPKIN SEEDS
Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SEAR THE SIRLOIN
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 2-3 minutes until the fat is 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. On completion, remove from the pan and allow to rest for 5 minutes before slicing. Lightly season the slices.
CRISP SIDE SALAD
Place the rinsed salad leaves, Cucumber rounds, radish rounds, and toasted pumpkin seeds in a salad bowl. Crumble over the drained feta and toss together with a drizzle of olive oil and a squeeze of lemon juice.
HEARTY & HEALTHY
Dish up the crispy peri-peri wedges alongside the juicy sirloin slices. Liberally drizzle the salsa verde sauce over the sirloin. Serve the garden salad on the side and garnish with a remaining Lemon wedge. Tuck in, Chef!
PERI-PERI WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the Peri-Peri Rub to taste, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SALSA VERDE TIME!
Place the chopped Parsley and coriander in a bowl and add the grated garlic to taste. Mix in 30ml of olive oil, the juice of 4 lemon wedges, and some lemon zest to taste. Season to taste and set aside for serving.
POP THOSE PUMPKIN SEEDS
Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SEAR THE SIRLOIN
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 2-3 minutes until the fat is 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. On completion, remove from the pan and allow to rest for 5 minutes before slicing. Lightly season the slices.
CRISP SIDE SALAD
Place the rinsed salad leaves, Cucumber rounds, radish rounds, and toasted pumpkin seeds in a salad bowl. Crumble over the drained feta and toss together with a drizzle of olive oil and a squeeze of lemon juice.
HEARTY & HEALTHY
Dish up the crispy peri-peri wedges alongside the juicy sirloin slices. Liberally drizzle the salsa verde sauce over the sirloin. Serve the garden salad on the side and garnish with a remaining Lemon wedge. Tuck in, Chef!
PERI-PERI WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the Peri-Peri Rub to taste, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SALSA VERDE TIME!
Place the chopped Parsley and coriander in a bowl and add the grated garlic to taste. Mix in 30ml of olive oil, the juice of 4 lemon wedges, and some lemon zest to taste. Season to taste and set aside for serving.
POP THOSE PUMPKIN SEEDS
Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SEAR THE SIRLOIN
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 2-3 minutes until the fat is 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. On completion, remove from the pan and allow to rest for 5 minutes before slicing. Lightly season the slices.
CRISP SIDE SALAD
Place the rinsed salad leaves, Cucumber rounds, radish rounds, and toasted pumpkin seeds in a salad bowl. Crumble over the drained feta and toss together with a drizzle of olive oil and a squeeze of lemon juice.
HEARTY & HEALTHY
Dish up the crispy peri-peri wedges alongside the juicy sirloin slices. Liberally drizzle the salsa verde sauce over the sirloin. Serve the garden salad on the side and garnish with a remaining Lemon wedge. Tuck in, Chef!
PERI-PERI WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the Peri-Peri Rub to taste, and some seasoning. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
SALSA VERDE TIME!
Place the chopped Parsley and coriander in a bowl and add the grated garlic to taste. Mix in 60ml of olive oil, the juice of 6 lemon wedges, and some lemon zest to taste. Season to taste and set aside for serving.
POP THOSE PUMPKIN SEEDS
Place the pumpkin seeds in a large, nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SEAR THE SIRLOIN
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 2-3 minutes until the fat is 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. On completion, remove from the pan and allow to rest for 5 minutes before slicing. Lightly season the slices.
CRISP SIDE SALAD
Place the rinsed salad leaves, Cucumber rounds, radish rounds, and toasted pumpkin seeds in a salad bowl. Crumble over the drained feta and toss together with a drizzle of olive oil and a squeeze of lemon juice.
HEARTY & HEALTHY
Dish up the crispy peri-peri wedges alongside the juicy sirloin slices. Liberally drizzle the salsa verde sauce over the sirloin. Serve the garden salad on the side and garnish with a remaining Lemon wedge. Tuck in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R304.15
for 4 servings · R76.04 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Garlic Clove needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Lemon needs 3Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Free-Range Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R153.99 · 1.07× packR164.26
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Danish-Style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
Not in the Woolies basket — source these elsewhere:
- NOMU Peri-Peri Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for SALSA VERDE SIRLOIN?
The preparation time for SALSA VERDE SIRLOIN with peri-peri sweet potato wedges, feta & a vibrant salad is between 20 and 30 minutes.
What is the total time required to make SALSA VERDE SIRLOIN with peri-peri sweet potato wedges, feta & a vibrant salad?
The total time required to make SALSA VERDE SIRLOIN with peri-peri sweet potato wedges, feta & a vibrant salad is between 40 and 50 minutes.
How many servings does SALSA VERDE SIRLOIN provide?
4 servings
What are the main ingredients in SALSA VERDE SIRLOIN?
Beef, Beef Sirloin, Cucumber, Feta, Fresh Coriander, Garlic, Lemon, NOMU Peri-Peri Rub, Parsley, Pumpkin Seeds, Radish, Salad Leaves, Sweet Potato
What is the nutritional information of SALSA VERDE SIRLOIN?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare SALSA VERDE SIRLOIN?
POP THOSE PUMPKIN SEEDS: Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. SALSA VERDE TIME!: Place the chopped parsley and coriander in a bowl and add the grated garlic to taste. Mix in 30ml of olive oil, the juice of 4 lemon wedges, and some lemon zest to taste. Season to taste and set aside for serving. HEARTY & HEALTHY: Dish up the crispy peri-peri wedges alongside the juicy sirloin slices. Liberally drizzle the salsa verde sauce over the sirloin. Serve the garden salad on the side and garnish with a remaining lemon wedge. Tuck in, Chef! CRISP SIDE SALAD: Place the rinsed salad leaves, cucumber rounds, radish rounds, and toasted pumpkin seeds in a salad bowl. Crumble over the drained feta and toss together with a drizzle of olive oil and a squeeze of lemon juice. PERI-PERI WEDGES: Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the Peri-Peri Rub to taste, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway. SEAR THE SIRLOIN: 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 2-3 minutes until the fat is 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. On completion, remove from the pan and allow to rest for 5 minutes before slicing. Lightly season the slices.
What should be prepared from my kitchen to make SALSA VERDE SIRLOIN?
Beef, Beef Sirloin, Cucumber, Feta, Fresh Coriander, Garlic, Lemon, NOMU Peri-Peri Rub, Parsley, Pumpkin Seeds, Radish, Salad Leaves, Sweet Potato
How many calories does SALSA VERDE SIRLOIN have?
calories
How much fat content does SALSA VERDE SIRLOIN have?
grams