The perfect pairing of fresh apple and rosemary butter-infused sirloin steak will be your dinner tonight, Chef! Served with oven-roasted carrot, toasted pecan nuts, creamy feta, & a balsamic vinegar drizzle. Don’t forget to pair your meal with our UCOOK-recommended wine.
Apple & Beef Sirloin Salad
Apple & Beef Sirloin Salad
with fresh greens & roasted carrots
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Apple
- Apples
- Balsamic Vinegar
- Beef
- Carrot
- Carrots
- Danish-style Feta
- Free-Range Beef Sirloin
- Fresh Rosemary
- Pecan Nuts
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
GOLDEN Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
I PE-CAN
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROSEMARY BUTTER STEAK
Place a pan over 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 and the rosemary. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DELISH DINNER = DONE
Make a bed of the salad leaves, top with the Carrots, and the apple. Drizzle everything with the balsamic vinegar, crumble over the feta cheese, and garnish with the nuts. Side with the rosemary-seared beef.
GOLDEN Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
I PE-CAN
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROSEMARY BUTTER STEAK
Place a pan over 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 and the rosemary. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DELISH DINNER = DONE
Make a bed of the salad leaves, top with the Carrots, and the apple. Drizzle everything with the balsamic vinegar, crumble over the feta cheese, and garnish with the nuts. Side with the rosemary-seared beef.
GOLDEN Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
I PE-CAN
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROSEMARY BUTTER STEAK
Place a pan over 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 and the rosemary. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DELISH DINNER = DONE
Make a bed of the salad leaves, top with the Carrots, and the apples. Drizzle everything with the balsamic vinegar, crumble over the feta cheese, and garnish with the nuts. Side with the rosemary-seared beef.
GOLDEN Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
I PE-CAN
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROSEMARY BUTTER STEAK
Place a pan over 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 and the rosemary. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DELISH DINNER = DONE
Make a bed of the salad leaves, top with the Carrots, and the apples. Drizzle everything with the balsamic vinegar, crumble over the feta cheese, and garnish with the nuts. Side with the rosemary-seared beef.
Frequently Asked Questions
What is the preparation time for Apple & Beef Sirloin Salad?
The preparation time for Apple & Beef Sirloin Salad with fresh greens & roasted carrots is between 25 and 45 minutes.
What is the total time required to make Apple & Beef Sirloin Salad with fresh greens & roasted carrots?
The total time required to make Apple & Beef Sirloin Salad with fresh greens & roasted carrots is between 40 and 60 minutes.
How many servings does Apple & Beef Sirloin Salad provide?
4 servings
What are the main ingredients in Apple & Beef Sirloin Salad?
Apple, Apples, Balsamic Vinegar, Beef, Carrot, Carrots, Danish-style Feta, Free-Range Beef Sirloin, Fresh Rosemary, Pecan Nuts, Salad Leaves
What is the nutritional information of Apple & Beef Sirloin Salad?
Calories: 704, Carbs: 52 grams, Fat: grams, Protein: 44.3 grams, Sugar: 32.5 grams, Salt: 467 grams
How do I prepare Apple & Beef Sirloin Salad?
DELISH DINNER = DONE: Make a bed of the salad leaves, top with the carrots, and the apple. Drizzle everything with the balsamic vinegar, crumble over the feta cheese, and garnish with the nuts. Side with the rosemary-seared beef. ROSEMARY BUTTER STEAK: Place a pan over 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 and the rosemary. Remove from the pan and rest for 5 minutes before slicing and seasoning. I PE-CAN: Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN CARROT: Preheat the oven to 200°C. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Apple & Beef Sirloin Salad?
Apple, Apples, Balsamic Vinegar, Beef, Carrot, Carrots, Danish-style Feta, Free-Range Beef Sirloin, Fresh Rosemary, Pecan Nuts, Salad Leaves
How many calories does Apple & Beef Sirloin Salad have?
704 calories
How much fat content does Apple & Beef Sirloin Salad have?
grams
Woolies Products in this dish
