Imagine golden, oven-roasted baby potatoes elevated with an Oriental spice mix, accompanied by perfectly seared & butter-basted sirloin slices, all drizzled with an umami Asian sauce. Now put on your apron and make it a reality, Chef!
Grilled Sirloin & Spicy Umami Sauce
Grilled Sirloin & Spicy Umami Sauce
with golden baby potatoes & a fresh radish salad
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Asian Sauce
- Baby Potato
- Beef
- Free-Range Beef Sirloin
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Green Leaves
- NOMU Oriental Rub
- Onion
- Radish
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
ROAST TATOES
Preheat the oven to 220°C. Spread the halved baby potatoes on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SOME PREP
Peel and finely dice ¼ of the onion. Peel and grate the garlic. Rinse, deseed, and finely slice the chilli.
SEAR THE SIRLOIN
When the roast has 10-15 minutes to go, 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. Remove from the pan, wrap it up in tinfoil, and set aside. Season and slice before serving.
UMAMI SAUCE
Return the pan to medium heat with a knob of butter. When hot, fry the diced onion until soft, 2-3 minutes. Add the grated garlic and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes. Deglaze the pan with 50ml of water and add the Asian sauce. Simmer until warmed through and thickening, 3-4 minutes. Add a sweetener.
FRESH SALAD
Rinse the green leaves and the radish. Thinly slice the radish into rounds. In a salad bowl, combine the vinegar, a drizzle of olive oil, and a sweetener. Toss through the leaves and the radish rounds, and season.
DINNER IS READY
Plate up the roasted potatoes, side with the steak slices, and pour over the umami sauce. Serve the fresh salad alongside. Good job, Chef!
Baby Potato - 250g
NOMU Oriental Rub - 10ml
Onion - 1
Garlic Clove - 1
Fresh Chilli - 1
Free-range Beef Sirloin - 160g
Asian Sauce - 40ml
Green Leaves - 20g
Radish - 20g
White Wine Vinegar - 10ml
ROAST TATOES
Preheat the oven to 220°C. Spread the halved baby potatoes on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SOME PREP
Peel and finely dice ½ the onion. Peel and grate the garlic. Rinse, deseed, and finely slice the chilli.
SEAR THE SIRLOIN
When the roast has 10-15 minutes to go, 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. Remove from the pan, wrap it up in tinfoil, and set aside. Season and slice before serving.
UMAMI SAUCE
Return the pan to medium heat with a knob of butter. When hot, fry the diced onion until soft, 2-3 minutes. Add the grated garlic and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes. Deglaze the pan with 100ml of water and add the Asian sauce. Simmer until warmed through and thickening, 3-4 minutes. Add a sweetener.
FRESH SALAD
Rinse the green leaves and the radish. Thinly slice the radish into rounds. In a salad bowl, combine the vinegar, a drizzle of olive oil, and a sweetener. Toss through the leaves and the radish rounds, and season.
DINNER IS READY
Plate up the roasted potatoes, side with the steak slices, and pour over the umami sauce. Serve the fresh salad alongside. Good job, Chef!
Baby Potato - 500g
NOMU Oriental Rub - 20ml
Onion - 1
Garlic Cloves - 2
Fresh Chillies - 2
Free-range Beef Sirloin - 320g
Asian Sauce - 80ml
Green Leaves - 40g
Radish - 40g
White Wine Vinegar - 20ml
ROAST TATOES
Preheat the oven to 220°C. Spread the halved baby potatoes on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SOME PREP
Peel and finely dice ¾ of the onion. Peel and grate the garlic. Rinse, deseed, and finely slice the chillies.
SEAR THE SIRLOIN
When the roast has 10-15 minutes to go, 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. Remove from the pan, wrap it up in tinfoil, and set aside. Season and slice before serving.
UMAMI SAUCE
Return the pan to medium heat with a knob of butter. When hot, fry the diced onion until soft, 3-4 minutes. Add the grated garlic and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes. Deglaze the pan with 150ml of water and add the Asian sauce. Simmer until warmed through and thickening, 4-6 minutes. Add a sweetener.
FRESH SALAD
Rinse the green leaves and the radish. Thinly slice the radish into rounds. In a salad bowl, combine the vinegar, a drizzle of olive oil, and a sweetener. Toss through the leaves and the radish rounds, and season.
DINNER IS READY
Plate up the roasted potatoes, side with the steak slices, and pour over the umami sauce. Serve the fresh salad alongside. Good job, Chef!
Baby Potato - 750g
NOMU Oriental Rub - 30ml
Onion - 1
Garlic Cloves - 3
Fresh Chillies - 3
Free-range Beef Sirloin - 480g
Asian Sauce - 120ml
Green Leaves - 60g
Radish - 60g
White Wine Vinegar - 30ml
ROAST TATOES
Preheat the oven to 220°C. Spread the halved baby potatoes on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SOME PREP
Peel and finely dice the onion. Peel and grate the garlic. Rinse, deseed, and finely slice the chillies.
SEAR THE SIRLOIN
When the roast has 10-15 minutes to go, 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. Remove from the pan, wrap it up in tinfoil, and set aside. Season and slice before serving.
UMAMI SAUCE
Return the pan to medium heat with a knob of butter. When hot, fry the diced onion until soft, 3-4 minutes. Add the grated garlic and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes. Deglaze the pan with 200ml of water and add the Asian sauce. Simmer until warmed through and thickening, 4-6 minutes. Add a sweetener.
FRESH SALAD
Rinse the green leaves and the radish. Thinly slice the radish into rounds. In a salad bowl, combine the vinegar, a drizzle of olive oil, and a sweetener. Toss through the leaves and the radish rounds, and season.
DINNER IS READY
Plate up the roasted potatoes, side with the steak slices, and pour over the umami sauce. Serve the fresh salad alongside. Good job, Chef!
Baby Potato - 1kg
NOMU Oriental Rub - 40ml
Onion - 1
Garlic Cloves - 4
Fresh Chillies - 4
Free-range Beef Sirloin - 640g
Asian Sauce - 160ml
Green Leaves - 80g
Radish - 80g
White Wine Vinegar - 40ml
Woolies Products in this dish
