What are the main ingredients in Ultimate Steakhouse Sirloin?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Ultimate Steakhouse Sirloin?

Calories: 1038, Carbs: 87 grams, Fat: grams, Protein: 50.4 grams, Sugar: 11.2 grams, Salt: 1536 grams

How do I prepare Ultimate Steakhouse Sirloin?

GOLDEN FRITES: Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, seasoning, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time. PREP STEP: Place the buttermilk in a bowl and whisk until smooth. Add the baking powder, seasoning and ¾ of the flour. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency. ONION RINGS: Place a pot over a medium-high heat with 4-5cm of oil. Toss the onion rings in the remaining flour. When the oil is hot, dip the onion rings in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 1–2 minutes or until golden brown, shifting halfway. Drain on some paper towel. JUICY STEAK: Pat the steaks dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices. CREAMY SPINACH: Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the ground nutmeg and fry for 30-60 seconds until fragrant, shifting constantly. Stir in the shredded spinach and the cream. Reduce the heat and simmer for 3-5 minutes until the spinach is wilted and the cream is thickening. If it’s too thick, loosen with a splash of warm water. Remove from the heat on completion. DIVINE DINNER: Pile up some crispy fries. Side with the creamy spinach and the onion rings. Serve the steak slices alongside, with the mayo on the side for dunking. A classic!

What should be prepared from my kitchen to make Ultimate Steakhouse Sirloin?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Ultimate Steakhouse Sirloin

Indulge in our take on a classic combo – sirloin steak, crispy chips, buttermilk-battered onion rings, and creamed spinach. All the flavours we love are packed into one easy peasy dish. All the yum without the effort!

Ultimate Steakhouse Sirloin

with buttermilk onion rings, crispy fries & creamed spinach

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 65 minutes

Download the Recipe for 2

Ingredients:

Baking Powder
Beef
Buttermilk
Cake Flour
Free-Range Beef Sirloin
Fresh Cream
Garlic Clove
Garlic Cloves
Ground Nutmeg
NOMU Roast Rub
Onion
Onions
Potato
Spinach
That Mayo (Garlic)

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

GOLDEN FRITES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, seasoning, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
PREP STEP
Place the buttermilk in a bowl and whisk until smooth. Add the baking powder, seasoning and ¾ of the flour. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency.
ONION RINGS
Place a pot over a medium-high heat with 4-5cm of oil. Toss the onion rings in the remaining flour. When the oil is hot, dip the onion rings in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 1–2 minutes or until golden brown, shifting halfway. Drain on some paper towel.
JUICY STEAK
Pat the steak dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
CREAMY SPINACH
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the ground nutmeg and fry for 30-60 seconds until fragrant, shifting constantly. Stir in the shredded spinach and the cream. Reduce the heat and simmer for 3-5 minutes until the spinach is wilted and the cream is thickening. If it’s too thick, loosen with a splash of warm water. Remove from the heat on completion.
DIVINE DINNER
Pile up some crispy fries. Side with the creamy spinach and the onion rings. Serve the steak slices alongside, with the mayo on the side for dunking. A classic!

Potato - 200g
Buttermilk - 50ml
Baking Powder - 2,5ml
Cake Flour - 40ml
Onion - 1
Free-range Beef Sirloin - 160g
NOMU Roast Rub - 10ml
Garlic Clove - 1
Ground Nutmeg - 2,5ml
Spinach - 75g
Fresh Cream - 50ml
That Mayo (Garlic) - 30ml

Download the Recipe

Serves 2

GOLDEN FRITES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, seasoning, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
PREP STEP
Place the buttermilk in a bowl and whisk until smooth. Add the baking powder, seasoning and ¾ of the flour. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency.
ONION RINGS
Place a pot over a medium-high heat with 4-5cm of oil. Toss the onion rings in the remaining flour. When the oil is hot, dip the onion rings in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 1–2 minutes or until golden brown, shifting halfway. Drain on some paper towel.
JUICY STEAK
Pat the steaks dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
CREAMY SPINACH
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the ground nutmeg and fry for 30-60 seconds until fragrant, shifting constantly. Stir in the shredded spinach and the cream. Reduce the heat and simmer for 3-5 minutes until the spinach is wilted and the cream is thickening. If it’s too thick, loosen with a splash of warm water. Remove from the heat on completion.
DIVINE DINNER
Pile up some crispy fries. Side with the creamy spinach and the onion rings. Serve the steak slices alongside, with the mayo on the side for dunking. A classic!

Potato - 400g
Buttermilk - 100ml
Baking Powder - 5ml
Cake Flour - 80ml
Onion - 1
Free-range Beef Sirloin - 320g
NOMU Roast Rub - 20ml
Garlic Clove - 1
Ground Nutmeg - 5ml
Spinach - 150g
Fresh Cream - 100ml
That Mayo (Garlic) - 60ml

Download the Recipe

Serves 3

GOLDEN FRITES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, seasoning, and toss until coated. Spread out in a single layer and roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
PREP STEP
Place the buttermilk in a bowl and whisk until smooth. Add the baking powder, seasoning and ¾ of the flour. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency.
ONION RINGS
Place a large pot over a medium-high heat with 4-5cm of oil. Toss the onion rings in the remaining flour. When the oil is hot, dip the onion rings in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 1–2 minutes or until golden brown, shifting halfway. You may need to do this step in batches. Drain on some paper towel.
JUICY STEAK
Pat the steaks dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
CREAMY SPINACH
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the ground nutmeg and fry for 30-60 seconds until fragrant, shifting constantly. Stir in the shredded spinach and the cream. Reduce the heat and simmer for 3-6 minutes until the spinach is wilted and the cream is thickening. If it’s too thick, loosen with a splash of warm water. Remove from the heat on completion.
DIVINE DINNER
Pile up some crispy fries. Side with the creamy spinach and the onion rings. Serve the steak slices alongside, with the mayo on the side for dunking. A classic!

Potato - 600g
Buttermilk - 150ml
Baking Powder - 7,5ml
Cake Flour - 120ml
Onions - 2
Free-range Beef Sirloin - 480g
NOMU Roast Rub - 30ml
Garlic Cloves - 2
Ground Nutmeg - 7,5ml
Spinach - 225g
Fresh Cream - 150ml
That Mayo (Garlic) - 85ml

Download the Recipe

Serves 4

GOLDEN FRITES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, seasoning, and toss until coated. Spread out in a single layer and roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
PREP STEP
Place the buttermilk in a bowl and whisk until smooth. Add the baking powder, seasoning and ¾ of the flour. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency.
ONION RINGS
Place a large pot over a medium-high heat with 4-5cm of oil. Toss the onion rings in the remaining flour. When the oil is hot, dip the onion rings in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry for 1–2 minutes or until golden brown, shifting halfway. You may need to do this step in batches. Drain on some paper towel.
JUICY STEAK
Pat the steaks dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
CREAMY SPINACH
Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the ground nutmeg and fry for 30-60 seconds until fragrant, shifting constantly. Stir in the shredded spinach and the cream. Reduce the heat and simmer for 3-6 minutes until the spinach is wilted and the cream is thickening. If it’s too thick, loosen with a splash of warm water. Remove from the heat on completion.
DIVINE DINNER
Pile up some crispy fries. Side with the creamy spinach and the onion rings. Serve the steak slices alongside, with the mayo on the side for dunking. A classic!