Salsa verde, which means ‘green sauce’ in Spanish, will be the highlight on today’s meal, Chef! This packs-a-punch pineapple sauce mixes freshness, sweetiness, zestiness & heat for a bright & herbaceous condiment. Spooned over butter-basted beef steak sirloin, served with oven-roasted sweet potato and lemony green beans. ¡Qué rico!
Beef Sirloin & Pineapple Salsa Verde
Beef Sirloin & Pineapple Salsa Verde
with roasted sweet potato & charred green beans
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef Sirloin
- Capers
- Fresh Chilli
- Garlic Clove
- Garlic Cloves
- Green Beans
- Herb Mix
- Lemon Juice
- Mixed Herbs
- Smoked Paprika
- Sweet Potato
- Tinned Pineapple Pieces
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, smoked paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SALSA VERDE
Place a pan over medium heat a drizzle oil. When hot, fry the Capers and garlic until fragrant, 30-60 seconds. Remove from the pan and place in a bowl, add the pineapple, mixed herbs, ½ the lemon juice, chilli (to taste), generous drizzle of olive oil, and seasoning. Set aside in the fridge.
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
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Deglaze with the remaining lemon juice, remove from the heat and season.
DINNER IS READY
Dish up the roasted sweet potato, side with steak slices, and top the steak with the salsa verde. Serve the charred green beans on the side and dig in, Chef!
Sweet Potato - 250g
Smoked Paprika - 5ml
Capers - 10g
Garlic Clove - 1
Tinned Pineapple Pieces - 50g
Herb Mix - 16g
Lemon Juice - 20ml
Fresh Chilli - 1
Beef Sirloin - 160g
Green Beans - 80g
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, smoked paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SALSA VERDE
Place a pan over medium heat a drizzle oil. When hot, fry the Capers and garlic until fragrant, 30-60 seconds. Remove from the pan and place in a bowl, add the pineapple, mixed herbs, ½ the lemon juice, chilli (to taste), generous drizzle of olive oil, and seasoning. Set aside in the fridge.
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
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Deglaze with the remaining lemon juice, remove from the heat and season.
DINNER IS READY
Dish up the roasted sweet potato, side with steak slices, and top the steak with the salsa verde. Serve the charred green beans on the side and dig in, Chef!
Sweet Potato - 500g
Smoked Paprika - 10ml
Capers - 20g
Garlic Clove - 1
Tinned Pineapple Pieces - 100g
Herb Mix - 16g
Lemon Juice - 40ml
Fresh Chilli - 1
Beef Sirloin - 320g
Green Beans - 160g
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, smoked paprika, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SALSA VERDE
Place a pan over medium heat a drizzle oil. When hot, fry the Capers and garlic until fragrant, 1-2 minutes. Remove from the pan and place in a bowl, add the pineapple, mixed herbs, ½ the lemon juice, chilli (to taste), generous drizzle of olive oil, and seasoning. Set aside in the fridge.
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
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the green beans until starting to char, 6-7 minutes (shifting occasionally). Deglaze with the remaining lemon juice, remove from the heat and season.
DINNER IS READY
Dish up the roasted sweet potato, side with steak slices, and top the steak with the salsa verde. Serve the charred green beans on the side and dig in, Chef!
Sweet Potato - 750g
Smoked Paprika - 15ml
Capers - 30g
Garlic Cloves - 2
Tinned Pineapple Pieces - 150g
Mixed Herbs - 24g
Lemon Juice - 60ml
Fresh Chilli - 1
Beef Sirloin - 480g
Green Beans - 240g
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, smoked paprika, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SALSA VERDE
Place a pan over medium heat a drizzle oil. When hot, fry the Capers and garlic until fragrant, 1-2 minutes. Remove from the pan and place in a bowl, add the pineapple, mixed herbs, ½ the lemon juice, chilli (to taste), generous drizzle of olive oil, and seasoning. Set aside in the fridge.
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
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the green beans until starting to char, 6-7 minutes (shifting occasionally). Deglaze with the remaining lemon juice, remove from the heat and season.
DINNER IS READY
Dish up the roasted sweet potato, side with steak slices, and top the steak with the salsa verde. Serve the charred green beans on the side and dig in, Chef!
Sweet Potato - 1kg
Smoked Paprika - 20ml
Capers - 40g
Garlic Cloves - 2
Tinned Pineapple Pieces - 200g
Mixed Herbs - 30g
Lemon Juice - 80ml
Fresh Chilli - 1
Beef Sirloin - 640g
Green Beans - 320g
Frequently Asked Questions
What is the preparation time for Beef Sirloin & Pineapple Salsa Verde?
The preparation time for Beef Sirloin & Pineapple Salsa Verde with roasted sweet potato & charred green beans is between 25 and 45 minutes.
What is the total time required to make Beef Sirloin & Pineapple Salsa Verde with roasted sweet potato & charred green beans?
The total time required to make Beef Sirloin & Pineapple Salsa Verde with roasted sweet potato & charred green beans is between 40 and 60 minutes.
How many servings does Beef Sirloin & Pineapple Salsa Verde provide?
4 servings
What are the main ingredients in Beef Sirloin & Pineapple Salsa Verde?
Beef Sirloin, Capers, Fresh Chilli, Garlic Clove, Garlic Cloves, Green Beans, Herb Mix, Lemon Juice, Mixed Herbs, Smoked Paprika, Sweet Potato, Tinned Pineapple Pieces
What is the nutritional information of Beef Sirloin & Pineapple Salsa Verde?
Calories: 618, Carbs: 61 grams, Fat: grams, Protein: 42 grams, Sugar: 26.1 grams, Salt: 479 grams
How do I prepare Beef Sirloin & Pineapple Salsa Verde?
DINNER IS READY: Dish up the roasted sweet potato, side with steak slices, and top the steak with the salsa verde. Serve the charred green beans on the side and dig in, Chef! JUST BEFORE SERVING: Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Deglaze with the remaining lemon juice, remove from the heat 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: Place a pan over medium heat a drizzle oil. When hot, fry the capers and garlic until fragrant, 30-60 seconds. Remove from the pan and place in a bowl, add the pineapple, mixed herbs, ½ the lemon juice, chilli (to taste), generous drizzle of olive oil, and seasoning. Set aside in the fridge. ROAST: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, smoked paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Beef Sirloin & Pineapple Salsa Verde?
Beef Sirloin, Capers, Fresh Chilli, Garlic Clove, Garlic Cloves, Green Beans, Herb Mix, Lemon Juice, Mixed Herbs, Smoked Paprika, Sweet Potato, Tinned Pineapple Pieces
How many calories does Beef Sirloin & Pineapple Salsa Verde have?
618 calories
How much fat content does Beef Sirloin & Pineapple Salsa Verde have?
grams
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