Beautiful, succulent sirloin served with dreamy potato mash, and charred green beans that have been fried in garlic. It is finished off with a sweet and sticky balsamic reduction, fried feta morsels and crunchy walnuts.
Balsamic Beef Sirloin
Balsamic Beef Sirloin
with fried feta & garlic green beans
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Balsamic Reduction
- Beef
- Free-Range Beef Sirloin
- Garlic Clove
- Garlic Cloves
- Green Beans
- Lemon Juice
- Potato
- Tapioca Flour
- Traditional Feta Blocks
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Butter (optional)
- Paper Towel
MAKE THE MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
TOASTED WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the rinsed green beans and fry until charred, 3-4 minutes (shifting occasionally). Remove from the pan, toss with the lemon juice (to taste), season, and cover.
FANTASTIC SIRLOIN
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 or a drizzle of oil. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRIED FETA
Place the feta cubes in a bowl, add the tapioca flour and toss to coat. Return the pan to high heat with a drizzle of oil. When hot, fry the feta until slightly golden, 30-60 seconds per side (shifting gently). Remove and set aside.
DINE TIME!
Plate up a hearty portion of potato mash and top with the sirloin slices. Side with the garlicky, charred green beans. Top with the fried feta cubes. Drizzle over the balsamic reduction (to taste). Garnish with the toasted walnuts. Divine, Chef!
Potato - 200g
Walnuts - 10g
Garlic Clove - 1
Green Beans - 80g
Lemon Juice - 15ml
Free-range Beef Sirloin - 160g
Traditional Feta Blocks - 50g
Tapioca Flour - 10ml
Balsamic Reduction - 15ml
MAKE THE MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
TOASTED WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the rinsed green beans and fry until charred, 4-5 minutes (shifting occasionally). Remove from the pan, toss with the lemon juice (to taste), season, and cover.
FANTASTIC SIRLOIN
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 or a drizzle of oil. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRIED FETA
Place the feta cubes in a bowl, add the tapioca flour and toss to coat. Return the pan to high heat with a drizzle of oil. When hot, fry the feta until slightly golden, 30-60 seconds per side (shifting gently). Remove and set aside.
DINE TIME!
Plate up a hearty portion of potato mash and top with the sirloin slices. Side with the garlicky, charred green beans. Top with the fried feta cubes. Drizzle over the balsamic reduction (to taste). Garnish with the toasted walnuts. Divine, Chef!
Potato - 400g
Walnuts - 20g
Garlic Clove - 1
Green Beans - 160g
Lemon Juice - 30ml
Free-range Beef Sirloin - 320g
Traditional Feta Blocks - 100g
Tapioca Flour - 20ml
Balsamic Reduction - 30ml
MAKE THE MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
TOASTED WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the rinsed green beans and fry until charred, 5-6 minutes (shifting occasionally). Remove from the pan, toss with the lemon juice (to taste), season, and cover.
FANTASTIC SIRLOIN
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 or a drizzle of oil. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRIED FETA
Place the feta cubes in a bowl, add the tapioca flour and toss to coat. Return the pan to high heat with a drizzle of oil. When hot, fry the feta until slightly golden, 30-60 seconds per side (shifting gently). Remove and set aside.
DINE TIME!
Plate up a hearty portion of potato mash and top with the sirloin slices. Side with the garlicky, charred green beans. Top with the fried feta cubes. Drizzle over the balsamic reduction (to taste). Garnish with the toasted walnuts. Divine, Chef!
Potato - 600g
Walnuts - 30g
Garlic Cloves - 2
Green Beans - 240g
Lemon Juice - 45ml
Free-range Beef Sirloin - 480g
Traditional Feta Blocks - 150g
Tapioca Flour - 30ml
Balsamic Reduction - 45ml
MAKE THE MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
TOASTED WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the rinsed green beans and fry until charred, 6-7 minutes (shifting occasionally). Remove from the pan, toss with the lemon juice (to taste), season, and cover.
FANTASTIC SIRLOIN
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 or a drizzle of oil. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FRIED FETA
Place the feta cubes in a bowl, add the tapioca flour and toss to coat. Return the pan to high heat with a drizzle of oil. When hot, fry the feta until slightly golden, 30-60 seconds per side (shifting gently). Remove and set aside.
DINE TIME!
Plate up a hearty portion of potato mash and top with the sirloin slices. Side with the garlicky, charred green beans. Top with the fried feta cubes. Drizzle over the balsamic reduction (to taste). Garnish with the toasted walnuts. Divine, Chef!
Potato - 800g
Walnuts - 40g
Garlic Cloves - 2
Green Beans - 320g
Lemon Juice - 60ml
Free-range Beef Sirloin - 640g
Traditional Feta Blocks - 200g
Tapioca Flour - 40ml
Balsamic Reduction - 60ml
Woolies Products in this dish
