The combination of the juicy steak, tomatoes, green leaves, lemony chickpeas, and piquanté peppers, all brought together with a light, tangy dressing makes for a flavourful and satisfying salad. You’ll understand why tagliata is known as one of Italy’s tastiest beef dishes after savouring this, Chef! Best served with the recommended Trillennium wine pairing.
TRILLENNIUM’s Beef Sirloin Salad
TRILLENNIUM’s Beef Sirloin Salad
with crispy, lemony chickpeas
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Balsamic Vinegar
- Beef Sirloin
- Chickpeas
- Lemon Juice
- NOMU One For All Rub
- Piquanté Peppers
- Salad Leaves
- Sunflower Seeds
- Tomato/es
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Deglaze the pan with the lemon juice. Remove from the pan and season.
BEEF STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, combine the balsamic vinegar with 30ml [60ml]|#7DA0D7 of olive oil, a sweetener (to taste), and season. Add the Tomatoes, the green leaves, the lemony Chickpeas, and the piquanté peppers.
DINNER IS READY
Dish up the salad, top with the beef slices, and garnish with a sprinkle of the sunflower seeds. Well done, Chef!
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Deglaze the pan with the lemon juice. Remove from the pan and season.
BEEF STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, combine the balsamic vinegar with 30ml [60ml]|#7DA0D7 of olive oil, a sweetener (to taste), and season. Add the Tomatoes, the green leaves, the lemony Chickpeas, and the piquanté peppers.
DINNER IS READY
Dish up the salad, top with the beef slices, and garnish with a sprinkle of the sunflower seeds. Well done, Chef!
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Deglaze the pan with the lemon juice. Remove from the pan and season.
BEEF STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, combine the balsamic vinegar with 90ml [125ml]|#7DA0D7 of olive oil, a sweetener (to taste), and season. Add the Tomatoes, the green leaves, the lemony Chickpeas, and the piquanté peppers.
DINNER IS READY
Dish up the salad, top with the beef slices, and garnish with a sprinkle of the sunflower seeds. Well done, Chef!
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Deglaze the pan with the lemon juice. Remove from the pan and season.
BEEF STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, combine the balsamic vinegar with 90ml [125ml]|#7DA0D7 of olive oil, a sweetener (to taste), and season. Add the Tomatoes, the green leaves, the lemony Chickpeas, and the piquanté peppers.
DINNER IS READY
Dish up the salad, top with the beef slices, and garnish with a sprinkle of the sunflower seeds. Well done, Chef!
Frequently Asked Questions
What is the preparation time for TRILLENNIUM’s Beef Sirloin Salad?
The preparation time for TRILLENNIUM’s Beef Sirloin Salad with crispy, lemony chickpeas is between 20 and 25 minutes.
What is the total time required to make TRILLENNIUM’s Beef Sirloin Salad with crispy, lemony chickpeas?
The total time required to make TRILLENNIUM’s Beef Sirloin Salad with crispy, lemony chickpeas is between 20 and 25 minutes.
How many servings does TRILLENNIUM’s Beef Sirloin Salad provide?
4 servings
What are the main ingredients in TRILLENNIUM’s Beef Sirloin Salad?
Balsamic Vinegar, Beef Sirloin, Chickpeas, Lemon Juice, NOMU One For All Rub, Piquanté Peppers, Salad Leaves, Sunflower Seeds, Tomato/es, Tomatoes
What is the nutritional information of TRILLENNIUM’s Beef Sirloin Salad?
Calories: 662, Carbs: 40 grams, Fat: grams, Protein: 49.8 grams, Sugar: 13.8 grams, Salt: 276 grams
How do I prepare TRILLENNIUM’s Beef Sirloin Salad?
DINNER IS READY: Dish up the salad, top with the beef slices, and garnish with a sprinkle of the sunflower seeds. Well done, Chef! JUST BEFORE SERVING: In a bowl, combine the balsamic vinegar with 30ml [60ml]|#7DA0D7 of olive oil, a sweetener (to taste), and season. Add the tomatoes, the green leaves, the lemony chickpeas, and the piquanté peppers. BEEF STEAK: Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. 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 and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. CRISPY CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Deglaze the pan with the lemon juice. Remove from the pan and season.
What should be prepared from my kitchen to make TRILLENNIUM’s Beef Sirloin Salad?
Balsamic Vinegar, Beef Sirloin, Chickpeas, Lemon Juice, NOMU One For All Rub, Piquanté Peppers, Salad Leaves, Sunflower Seeds, Tomato/es, Tomatoes
How many calories does TRILLENNIUM’s Beef Sirloin Salad have?
662 calories
How much fat content does TRILLENNIUM’s Beef Sirloin Salad have?
grams
Woolies Products in this dish
