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!
Butternut - 250g
Flaked Almonds - 15g
NOMU Cajun Rub - 5ml
Cooked Chopped Tomato - 100g
Cannellini Beans - 60g
Corn - 50g
Free-range Beef Sirloin - 160g
Green Leaves - 20g
Piquanté Peppers - 20g
The Real Food Factory Hemp Seed & Coriander Pesto - 15ml
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!
Butternut - 500g
Flaked Almonds - 30g
NOMU Cajun Rub - 10ml
Cooked Chopped Tomato - 200g
Cannellini Beans - 120g
Corn - 100g
Free-range Beef Sirloin - 320g
Green Leaves - 40g
Piquanté Peppers - 40g
The Real Food Factory Hemp Seed & Coriander Pesto - 30ml
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!
Butternut - 750g
Flaked Almonds - 45g
NOMU Cajun Rub - 15ml
Cooked Chopped Tomato - 300g
Cannellini Beans - 180g
Corn - 150g
Free-range Beef Sirloin - 480g
Green Leaves - 60g
Piquanté Peppers - 60g
The Real Food Factory Hemp Seed & Coriander Pesto - 45ml
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!
Butternut - 1kg
Flaked Almonds - 60g
NOMU Cajun Rub - 20ml
Cooked Chopped Tomato - 400g
Cannellini Beans - 240g
Corn - 200g
Free-range Beef Sirloin - 640g
Green Leaves - 80g
Piquanté Peppers - 80g
The Real Food Factory Hemp Seed & Coriander Pesto - 60ml
Woolies Products in this dish
