Tuck into this succulent sirloin steak, dripping with hemp seed and coriander pesto. With sides of tomatoey bean chilli swirled with Cajun spice and corn, oven-caramelised butternut, and a salad of crisp leaves, piquanté peppers, and almond flakes.
Tex-Mex Sirloin Spread
Tex-Mex Sirloin Spread
with a Cajun cannellini bean chilli, roast butternut & pesto
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Butternut
- Cannellini Beans
- Cooked Chopped Tomato
- Corn
- Flaked Almonds
- Free-Range Beef Sirloin
- Green Leaves
- NOMU Cajun Rub
- Piquanté Peppers
- The Real Food Factory Hemp Seed & Coriander Pesto
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
CARAMELISE THOSE MOONS
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping at the halfway mark.
LIGHT & CRUNCHY
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
TEX-MEX BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomato, 30ml of water, and the drained cannellini beans. Bring to a simmer and cook for 5-6 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the drained Corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving.
SIRLOIN SEARING TIME
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with 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.) Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
BRIGHT SALAD & PESTO DRIZZLE
Place the rinsed green leaves and chopped piquanté peppers in a bowl. Toss through a drizzle of oil and some seasoning. Set aside for serving. Loosen the pesto with 1 tsp of oil.
WHAT A FEAST!
Lay out the juicy sirloin slices and splatter with the pesto. Alongside, plate up the amber Butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in!
CARAMELISE THOSE MOONS
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping at the halfway mark.
LIGHT & CRUNCHY
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
TEX-MEX BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomato, 60ml of water, and the drained cannellini beans. Bring to a simmer and cook for 6-7 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the drained Corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving.
SIRLOIN SEARING TIME
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with 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.) Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
BRIGHT SALAD & PESTO DRIZZLE
Place the rinsed green leaves and chopped piquanté peppers in a bowl. Toss through a drizzle of oil and some seasoning. Set aside for serving. Loosen the pesto with 2 tsp of oil.
WHAT A FEAST!
Lay out the juicy sirloin slices and splatter with the pesto. Alongside, plate up the amber Butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in!
CARAMELISE THOSE MOONS
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping at the halfway mark.
LIGHT & CRUNCHY
Place the flaked almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
TEX-MEX BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomato, 80ml of water, and the drained cannellini beans. Bring to a simmer and cook for 6-7 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the drained Corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving.
SIRLOIN SEARING TIME
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with 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.) Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
BRIGHT SALAD & PESTO DRIZZLE
Place the rinsed green leaves and chopped piquanté peppers in a bowl. Toss through a drizzle of oil and some seasoning. Set aside for serving. Loosen the pesto with 1 tbsp of oil.
WHAT A FEAST!
Lay out the juicy sirloin slices and splatter with the pesto. Alongside, plate up the amber Butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in!
CARAMELISE THOSE MOONS
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping at the halfway mark.
LIGHT & CRUNCHY
Place the flaked almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
TEX-MEX BEAN CHILLI
Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomato, 100ml of water, and the drained cannellini beans. Bring to a simmer and cook for 7-8 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the drained Corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving.
SIRLOIN SEARING TIME
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with 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.) Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
BRIGHT SALAD & PESTO DRIZZLE
Place the rinsed green leaves and chopped piquanté peppers in a bowl. Toss through a drizzle of oil and some seasoning. Set aside for serving. Loosen the pesto with 2 tbsp of oil.
WHAT A FEAST!
Lay out the juicy sirloin slices and splatter with the pesto. Alongside, plate up the amber Butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in!
Frequently Asked Questions
What is the preparation time for Tex-Mex Sirloin Spread?
The preparation time for Tex-Mex Sirloin Spread with a Cajun cannellini bean chilli, roast butternut & pesto is between 25 and 40 minutes.
What is the total time required to make Tex-Mex Sirloin Spread with a Cajun cannellini bean chilli, roast butternut & pesto?
The total time required to make Tex-Mex Sirloin Spread with a Cajun cannellini bean chilli, roast butternut & pesto is between 35 and 50 minutes.
How many servings does Tex-Mex Sirloin Spread provide?
4 servings
What are the main ingredients in Tex-Mex Sirloin Spread?
Beef, Butternut, Cannellini Beans, Cooked Chopped Tomato, Corn, Flaked Almonds, Free-Range Beef Sirloin, Green Leaves, NOMU Cajun Rub, Piquanté Peppers, The Real Food Factory Hemp Seed & Coriander Pesto
What is the nutritional information of Tex-Mex Sirloin Spread?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Tex-Mex Sirloin Spread?
BRIGHT SALAD & PESTO DRIZZLE: Place the rinsed green leaves and chopped piquanté peppers in a bowl. Toss through a drizzle of oil and some seasoning. Set aside for serving. Loosen the pesto with 2 tsp of oil. WHAT A FEAST!: Lay out the juicy sirloin slices and splatter with the pesto. Alongside, plate up the amber butternut and spoonfuls of Cajun bean chilli. Garnish the salad with the toasted almond flakes and serve on the side. Dig in! CARAMELISE THOSE MOONS: Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping at the halfway mark. LIGHT & CRUNCHY: Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. TEX-MEX BEAN CHILLI: Place a pot over a medium heat with a drizzle of oil. When hot, fry the Cajun Rub (to taste) for about a minute until fragrant, shifting constantly. Stir through the cooked chopped tomato, 60ml of water, and the drained cannellini beans. Bring to a simmer and cook for 6-7 minutes until thick and sticky, stirring occasionally. Remove from the heat on completion and mix in the drained corn. Season to taste with salt, pepper, and a sweetener of choice. Pop on a lid and set aside to keep warm until serving. SIRLOIN SEARING TIME: Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with 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.) 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 Tex-Mex Sirloin Spread?
Beef, Butternut, Cannellini Beans, Cooked Chopped Tomato, Corn, Flaked Almonds, Free-Range Beef Sirloin, Green Leaves, NOMU Cajun Rub, Piquanté Peppers, The Real Food Factory Hemp Seed & Coriander Pesto
How many calories does Tex-Mex Sirloin Spread have?
calories
How much fat content does Tex-Mex Sirloin Spread have?
grams
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