Rare beef sirloin thinly sliced and served with a crunchy radish and marinated tomato salad, gem squash mash and dollops of pesto. Oh yes, and to top it all off, sprinklings of parmesan and toasty seeds.
Sirloin Tagliata
Sirloin Tagliata
with homemade basil pesto & gem squash mash
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Balsamic Dressing
- Beef
- Free-Range Beef Sirloin
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Gem Squash
- Grated Italian-style Hard Cheese
- Green Leaves
- NOMU One For All Rub
- Radish
- Salad Tomato
- Salad Tomatoes
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Blender
- Paper Towel
- Butter (optional)
GEM MASH
Boil the kettle. Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced with a knife. Remove from the pot on completion and halve – hold the squash with a clean dish towel so as not to burn yourself! Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add in some seasoning and a knob of butter (optional) or a drizzle of oil. Mash with a fork until smooth and the butter, if used, has melted. If it’s too thick, add some water or milk. Return to the pot, cover, and set aside
MARINATE THE TOMATOES
In a bowl combine the balsamic dressing and ½ a tbsp of oil. Toss through the sliced tomatoes, season, and set aside to marinate.
WARM, SUNNY SEEDS
Place a pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
WHIZZ UP THE PESTO
Return the pan to a medium heat with a drizzle of oil. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting constantly. Place in a pestle and mortar (if you have one) or blender. Set aside a few rinsed basil leaves for garnish. Roughly chop the rest (stalks and all) and add to the pestle and mortar or blender. Add a pinch of salt, ¾ of the hard cheese, ⅔ of the sunflower seeds, and 40ml of olive oil. Crush or blend until a chunky pesto forms.
STEAK TIME!
Pat the steak dry with paper towel. Return the pan to a medium-high heat with another drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then fry for 2-3 minutes per side or until cooked to preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional) and the One For All Rub to taste. Remove from the pan and allow to rest for 5 minutes. Drain the tomatoes, reserving the dressing, and set aside for plating. Toss the rinsed green leaves with the dressing to taste. Thinly slice the steak and lightly season.
A STYLISH DINNER PLATE
Lay out the steak slices, dollop with basil pesto, and side with spoonfuls of gem squash mash. Pile up the leaves, tomatoes and sliced radish. Sprinkle over the remaining sunflower seeds, cheese and basil. Yum!
Gem Squash - 2
Balsamic Dressing - 10ml
Salad Tomato - 1
Sunflower Seeds - 15g
Garlic Clove - 1
Fresh Basil - 10g
Grated Italian-style Hard Cheese - 20ml
Free-range Beef Sirloin - 160g
NOMU One For All Rub - 5ml
Green Leaves - 20g
Radish - 20g
GEM MASH
Boil the kettle. Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced with a knife. Remove from the pot on completion and halve – hold the squash with a clean dish towel so as not to burn yourself! Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add in some seasoning and a knob of butter (optional) or a drizzle of oil. Mash with a fork until smooth and the butter, if used, has melted. If it’s too thick, add some water or milk. Return to the pot, cover, and set aside.
MARINATE THE TOMATOES
In a bowl combine the balsamic dressing and 1 tbsp of oil. Toss through the sliced tomatoes, season, and set aside to marinate.
WARM, SUNNY SEEDS
Place a pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
WHIZZ UP THE PESTO
Return the pan to a medium heat with a drizzle of oil. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting constantly. Place in a pestle and mortar (if you have one) or blender. Set aside a few rinsed basil leaves for garnish. Roughly chop the rest (stalks and all) and add to the pestle and mortar or blender. Add a pinch of salt, ¾ of the hard cheese, ⅔ of the sunflower seeds, and 75ml of olive oil. Crush or blend until a chunky pesto forms.
STEAK TIME!
Pat the steak dry with paper towel. Return the pan to a medium-high heat with another drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then fry for 2-3 minutes per side or until cooked to preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional) and the One For All Rub to taste. Remove from the pan and allow to rest for 5 minutes. Drain the tomatoes, reserving the dressing, and set aside for plating. Toss the rinsed green leaves with the dressing to taste. Thinly slice the steak and lightly season.
A STYLISH DINNER PLATE
Lay out the steak slices, dollop with basil pesto, and side with spoonfuls of gem squash mash. Pile up the leaves, tomatoes and sliced radish. Sprinkle over the remaining sunflower seeds, cheese and basil. Yum!
Gem Squash - 3
Balsamic Dressing - 20ml
Salad Tomatoes - 2
Sunflower Seeds - 30g
Garlic Cloves - 2
Fresh Basil - 20g
Grated Italian-style Hard Cheese - 40ml
Free-range Beef Sirloin - 320g
NOMU One For All Rub - 10ml
Green Leaves - 40g
Radish - 40g
GEM MASH
Boil the kettle. Place the gem squash in a large pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced with a knife. Remove from the pot on completion and halve – hold the squash with a clean dish towel so as not to burn yourself! Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add in some seasoning and a knob of butter (optional) or a drizzle of oil. Mash with a fork until smooth and the butter, if used, has melted. If it’s too thick, add some water or milk. Return to the pot, cover, and set aside.
MARINATE THE TOMATOES
In a bowl combine the balsamic dressing and 1½ tbsp of oil. Toss through the sliced tomatoes, season, and set aside to marinate.
WARM, SUNNY SEEDS
Place a pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
WHIZZ UP THE PESTO
Return the pan to a medium heat with a drizzle of oil. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting constantly. Place in a pestle and mortar (if you have one) or blender. Set aside a few rinsed basil leaves for garnish. Roughly chop the rest (stalks and all) and add to the pestle and mortar or blender. Add a pinch of salt, ¾ of the hard cheese, ⅔ of the sunflower seeds, and 120ml of olive oil. Crush or blend until a chunky pesto forms.
STEAK TIME!
Pat the steak dry with paper towel. Return the pan to a medium-high heat with another drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then fry for 2-3 minutes per side or until cooked to preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional) and the One For All Rub to taste. Remove from the pan and allow to rest for 5 minutes. Drain the tomatoes, reserving the dressing, and set aside for plating. Toss the rinsed green leaves with the dressing to taste. Thinly slice the steak and lightly season.
A STYLISH DINNER PLATE
Lay out the steak slices, dollop with basil pesto, and side with spoonfuls of gem squash mash. Pile up the leaves, tomatoes and sliced radish. Sprinkle over the remaining sunflower seeds, cheese and basil. Yum!
Gem Squash - 5
Balsamic Dressing - 30ml
Salad Tomatoes - 3
Sunflower Seeds - 45g
Garlic Cloves - 3
Fresh Basil - 30g
Grated Italian-style Hard Cheese - 60ml
Free-range Beef Sirloin - 480g
NOMU One For All Rub - 15ml
Green Leaves - 60g
Radish - 60g
GEM MASH
Boil the kettle. Place the gem squash in a large pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced with a knife. Remove from the pot on completion and halve – hold the squash with a clean dish towel so as not to burn yourself! Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add in some seasoning and a knob of butter (optional) or a drizzle of oil. Mash with a fork until smooth and the butter, if used, has melted. If it’s too thick, add some water or milk. Return to the pot, cover, and set aside.
MARINATE THE TOMATOES
In a bowl combine the balsamic dressing and 2 tbsp of oil. Toss through the sliced tomatoes, season, and set aside to marinate.
WARM, SUNNY SEEDS
Place a pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
WHIZZ UP THE PESTO
Return the pan to a medium heat with a drizzle of oil. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting constantly. Place in a pestle and mortar (if you have one) or blender. Set aside a few rinsed basil leaves for garnish. Roughly chop the rest (stalks and all) and add to the pestle and mortar or blender. Add a pinch of salt, ¾ of the hard cheese, ⅔ of the sunflower seeds, and 150ml of olive oil. Crush or blend until a chunky pesto forms.
STEAK TIME!
Pat the steak dry with paper towel. Return the pan to a medium-high heat with another drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then fry for 2-3 minutes per side or until cooked to preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional) and the One For All Rub to taste. Remove from the pan and allow to rest for 5 minutes. Drain the tomatoes, reserving the dressing, and set aside for plating. Toss the rinsed green leaves with the dressing to taste. Thinly slice the steak and lightly season.
A STYLISH DINNER PLATE
Lay out the steak slices, dollop with basil pesto, and side with spoonfuls of gem squash mash. Pile up the leaves, tomatoes and sliced radish. Sprinkle over the remaining sunflower seeds, cheese and basil. Yum!
Gem Squash - 6
Balsamic Dressing - 45ml
Salad Tomatoes - 4
Sunflower Seeds - 60g
Garlic Cloves - 4
Fresh Basil - 40g
Grated Italian-style Hard Cheese - 80ml
Free-range Beef Sirloin - 640g
NOMU One For All Rub - 20ml
Green Leaves - 80g
Radish - 80g
Woolies Products in this dish
