Tender sirloin is adorned in a garlic butter basting, drizzled with chimichurri and served alongside a rustic potato mash. Sided with a flavoursome edamame and baby tomato salad. Topped with ribbons of Italian-style cheese – it’s a glorious taste sensation you will never forget!
Paul Cluver’s Sirloin & Rustic Mash
Paul Cluver’s Sirloin & Rustic Mash
with edamame beans & chimichurri
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Edamame Beans
- Free-Range Beef Sirloin
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Italian-style Hard Cheese
- Lemon Juice
- Pesto Princess Chimichurri Sauce
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST & MARINATE
Boil the kettle. Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 30-35 minutes (shifting halfway). Place the halved baby tomatoes in a bowl with a drizzle of olive oil, the lemon juice, ½ of the chopped parsley, and seasoning. Toss to combine.
EASY EDAMAME
Submerge the edamame beans in salted boiling water until plumped, 3-4 minutes. Drain and add to the bowl of tomatoes.
TIME TO FRY
Place 10g of butter in a microwave safe bowl and melt in the microwave until liquid. Alternatively, melt in a pan on the stove. Combine the melted butter with the grated garlic and seasoning. When the potatoes have 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. Brush the steak with the garlic butter. 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). Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
MASH & ASSEMBLE
When the potatoes are soft and golden, mash in a bowl with a knob of butter until a chunky mash and season. Just before serving, toss the cheese ribbons and the rinsed green leaves through the tomato salad until well combined. Add a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 5ml increments until drizzling consistency.
DELECTABLE DINNER
Plate up the potato mash and top with the sliced sirloin. Drizzle the chimichurri over the steak and side with the bean and tomato salad. Garnish with the remaining chopped parsley. Yes, please!
Potato - 200g
Baby Tomatoes - 80g
Lemon Juice - 15ml
Fresh Parsley - 3g
Edamame Beans - 40g
Garlic Clove - 1
Free-range Beef Sirloin - 160g
Italian-style Hard Cheese - 15g
Green Leaves - 20g
Pesto Princess Chimichurri Sauce - 15ml
ROAST & MARINATE
Boil the kettle. Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 30-35 minutes (shifting halfway). Place the halved baby tomatoes in a bowl with a drizzle of olive oil, the lemon juice, ½ of the chopped parsley, and seasoning. Toss to combine.
EASY EDAMAME
Submerge the edamame beans in salted boiling water until plumped, 3-4 minutes. Drain and add to the bowl of tomatoes.
TIME TO FRY
Place 20g of butter in a microwave safe bowl and melt in the microwave until liquid. Alternatively, melt in a pan on the stove. Combine the melted butter with the grated garlic and seasoning. When the potatoes have 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. Brush the steak with the garlic butter. 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). Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
MASH & ASSEMBLE
When the potatoes are soft and golden, mash in a bowl with a knob of butter until a chunky mash and season. Just before serving, toss the cheese ribbons and the rinsed green leaves through the tomato salad until well combined. Add a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 5ml increments until drizzling consistency.
DELECTABLE DINNER
Plate up the potato mash and top with the sliced sirloin. Drizzle the chimichurri over the steak and side with the bean and tomato salad. Garnish with the remaining chopped parsley. Yes, please!
Potato - 400g
Baby Tomatoes - 160g
Lemon Juice - 30ml
Fresh Parsley - 5g
Edamame Beans - 80g
Garlic Cloves - 2
Free-range Beef Sirloin - 320g
Italian-style Hard Cheese - 30g
Green Leaves - 40g
Pesto Princess Chimichurri Sauce - 30ml
ROAST & MARINATE
Boil the kettle. Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 35-40 minutes (shifting halfway). Place the halved baby tomatoes in a bowl with a drizzle of olive oil, the lemon juice, ½ of the chopped parsley, and seasoning. Toss to combine.
EASY EDAMAME
Submerge the edamame beans in salted boiling water until plumped, 3-4 minutes. Drain and add to the bowl of tomatoes.
TIME TO FRY
Place 30g of butter in a microwave safe bowl and melt in the microwave until liquid. Alternatively, melt in a pan on the stove. Combine the melted butter with the grated garlic and seasoning. When the potatoes have 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. Brush the steak with the garlic butter. 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). Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
MASH & ASSEMBLE
When the potatoes are soft and golden, mash in a bowl with a knob of butter until a chunky mash and season. Just before serving, toss the cheese ribbons and the rinsed green leaves through the tomato salad until well combined. Add a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 5ml increments until drizzling consistency.
DELECTABLE DINNER
Plate up the potato mash and top with the sliced sirloin. Drizzle the chimichurri over the steak and side with the bean and tomato salad. Garnish with the remaining chopped parsley. Yes, please!
Potato - 600g
Baby Tomatoes - 240g
Lemon Juice - 45ml
Fresh Parsley - 8g
Edamame Beans - 120g
Garlic Cloves - 3
Free-range Beef Sirloin - 480g
Italian-style Hard Cheese - 45g
Green Leaves - 60g
Pesto Princess Chimichurri Sauce - 45ml
ROAST & MARINATE
Boil the kettle. Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 35-40 minutes (shifting halfway). Place the halved baby tomatoes in a bowl with a drizzle of olive oil, the lemon juice, ½ of the chopped parsley, and seasoning. Toss to combine.
EASY EDAMAME
Submerge the edamame beans in salted boiling water until plumped, 3-4 minutes. Drain and add to the bowl of tomatoes.
TIME TO FRY
Place 40g of butter in a microwave safe bowl and melt in the microwave until liquid. Alternatively, melt in a pan on the stove. Combine the melted butter with the grated garlic and seasoning. When the potatoes have 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. Brush the steak with the garlic butter. 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). Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
MASH & ASSEMBLE
When the potatoes are soft and golden, mash in a bowl with a knob of butter until a chunky mash and season. Just before serving, toss the cheese ribbons and the rinsed green leaves through the tomato salad until well combined. Add a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 5ml increments until drizzling consistency.
DELECTABLE DINNER
Plate up the potato mash and top with the sliced sirloin. Drizzle the chimichurri over the steak and side with the bean and tomato salad. Garnish with the remaining chopped parsley. Yes, please!
Potato - 800g
Baby Tomatoes - 320g
Lemon Juice - 60ml
Fresh Parsley - 10g
Edamame Beans - 160g
Garlic Cloves - 4
Free-range Beef Sirloin - 640g
Italian-style Hard Cheese - 60g
Green Leaves - 80g
Pesto Princess Chimichurri Sauce - 60ml
Woolies Products in this dish
