How does a beautiful, bright green sauce made from fresh herbs spooned over a juicy, seared steak sound, Chef? You will be making this versatile, homemade salsa verde today, which will feature our unique UCOOK twist of briny capers. Served with oven-roasted sweet potato and a tangy tomato & cucumber salad.
Salsa Verde & Beef Sirloin
Salsa Verde & Beef Sirloin
with roasted sweet potatoes & a chunky tomato salad
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef Sirloin
- Capers
- Cucumber
- Garlic Clove
- Garlic Clove/s
- Garlic Cloves
- Hazelnuts
- Mixed Herbs
- Red Wine Vinegar
- Sweet Potato
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Blender (optional)
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway.)
TOAST
Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA VERDE
Rinse and finely chop the mixed herbs. Return the pan to medium heat with a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Remove from the pan. In a bowl, combine the herbs, the Capers, the garlic, the vinegar (to taste), 30ml [60ml]|#7DA0D7 of olive oil, a sweetener (to taste), and seasoning. Alternatively: Add the ingredients into a blender and pulse until smooth.
STEAK
Return the pan to 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 and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, toss together the tomato, the Cucumber, the nuts, a drizzle of olive oil, and season.
DINNER IS READY
Dish up the sweet potato, side with the steak slices, and the tomato and Cucumber salad. Finish with dollops of salsa verde. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway.)
TOAST
Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA VERDE
Rinse and finely chop the mixed herbs. Return the pan to medium heat with a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Remove from the pan. In a bowl, combine the herbs, the Capers, the garlic, the vinegar (to taste), 30ml [60ml]|#7DA0D7 of olive oil, a sweetener (to taste), and seasoning. Alternatively: Add the ingredients into a blender and pulse until smooth.
STEAK
Return the pan to 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 and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, toss together the tomato, the Cucumber, the nuts, a drizzle of olive oil, and season.
DINNER IS READY
Dish up the sweet potato, side with the steak slices, and the tomato and Cucumber salad. Finish with dollops of salsa verde. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway.)
TOAST
Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA VERDE
Rinse and finely chop the mixed herbs. Return the pan to medium heat with a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Remove from the pan. In a bowl, combine the herbs, the Capers, the garlic, the vinegar (to taste), 90ml [120ml]|#7DA0D7 of olive oil, a sweetener (to taste), and seasoning. Alternatively: Add the ingredients into a blender and pulse until smooth.
STEAK
Return the pan to 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 and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, toss together the Tomatoes, the Cucumber, the nuts, a drizzle of olive oil, and season.
DINNER IS READY
Dish up the sweet potato, side with the steak slices, and the tomato and Cucumber salad. Finish with dollops of salsa verde. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway.)
TOAST
Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA VERDE
Rinse and finely chop the mixed herbs. Return the pan to medium heat with a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Remove from the pan. In a bowl, combine the herbs, the Capers, the garlic, the vinegar (to taste), 90ml [120ml]|#7DA0D7 of olive oil, a sweetener (to taste), and seasoning. Alternatively: Add the ingredients into a blender and pulse until smooth.
STEAK
Return the pan to 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 and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, toss together the Tomatoes, the Cucumber, the nuts, a drizzle of olive oil, and season.
DINNER IS READY
Dish up the sweet potato, side with the steak slices, and the tomato and Cucumber salad. Finish with dollops of salsa verde. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Salsa Verde & Beef Sirloin?
The preparation time for Salsa Verde & Beef Sirloin with roasted sweet potatoes & a chunky tomato salad is between 20 and 40 minutes.
What is the total time required to make Salsa Verde & Beef Sirloin with roasted sweet potatoes & a chunky tomato salad?
The total time required to make Salsa Verde & Beef Sirloin with roasted sweet potatoes & a chunky tomato salad is between 40 and 60 minutes.
How many servings does Salsa Verde & Beef Sirloin provide?
4 servings
What are the main ingredients in Salsa Verde & Beef Sirloin?
Beef Sirloin, Capers, Cucumber, Garlic Clove, Garlic Clove/s, Garlic Cloves, Hazelnuts, Mixed Herbs, Red Wine Vinegar, Sweet Potato, Tomato, Tomatoes
What is the nutritional information of Salsa Verde & Beef Sirloin?
Calories: 598, Carbs: 51 grams, Fat: grams, Protein: 42.6 grams, Sugar: 20.4 grams, Salt: 490 grams
How do I prepare Salsa Verde & Beef Sirloin?
DINNER IS READY: Dish up the sweet potato, side with the steak slices, and the tomato and cucumber salad. Finish with dollops of salsa verde. Dig in, Chef! JUST BEFORE SERVING: In a bowl, toss together the tomato, the cucumber, the nuts, a drizzle of olive oil, and season. STEAK: Return the pan to 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 and rest for 5 minutes before slicing and seasoning. SALSA VERDE: Rinse and finely chop the mixed herbs. Return the pan to medium heat with a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Remove from the pan. In a bowl, combine the herbs, the capers, the garlic, the vinegar (to taste), 30ml [60ml]|#7DA0D7 of olive oil, a sweetener (to taste), and seasoning. Alternatively: Add the ingredients into a blender and pulse until smooth. TOAST: Place the hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ROAST: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway.)
What should be prepared from my kitchen to make Salsa Verde & Beef Sirloin?
Beef Sirloin, Capers, Cucumber, Garlic Clove, Garlic Clove/s, Garlic Cloves, Hazelnuts, Mixed Herbs, Red Wine Vinegar, Sweet Potato, Tomato, Tomatoes
How many calories does Salsa Verde & Beef Sirloin have?
598 calories
How much fat content does Salsa Verde & Beef Sirloin have?
grams
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