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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Grilled Sirloin & Spicy Umami Sauce?
The preparation time for Grilled Sirloin & Spicy Umami Sauce with golden baby potatoes & a fresh radish salad is between 25 and 30 minutes.
What is the total time required to make Grilled Sirloin & Spicy Umami Sauce with golden baby potatoes & a fresh radish salad?
The total time required to make Grilled Sirloin & Spicy Umami Sauce with golden baby potatoes & a fresh radish salad is between 30 and 35 minutes.
How many servings does Grilled Sirloin & Spicy Umami Sauce provide?
4 servings
What are the main ingredients in Grilled Sirloin & Spicy Umami Sauce?
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
What is the nutritional information of Grilled Sirloin & Spicy Umami Sauce?
Calories: 640, Carbs: 62 grams, Fat: grams, Protein: 43 grams, Sugar: 14 grams, Salt: 1959 grams
How do I prepare Grilled Sirloin & Spicy Umami Sauce?
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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Grilled Sirloin & Spicy Umami Sauce?
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
How many calories does Grilled Sirloin & Spicy Umami Sauce have?
640 calories
How much fat content does Grilled Sirloin & Spicy Umami Sauce have?
grams
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