This is the knock-your-socks-off seared steak recipe you’ve been looking for. Tender sirloin steak is basted in a spicy & sweet balsamic glaze that ticks all the umami boxes. Served alongside a roasted beetroot & creamy goat’s cheese salad sprinkled with salty & nutty pistachios. Where’d your socks go?
Balsamic Brown Sugar Steak
Balsamic Brown Sugar Steak
with a beetroot & goat’s cheese salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Balsamic Vinegar
- Beef
- Beetroot
- Brown Sugar
- Chevin Goats Cheese
- Chilli
- Dried Apricots
- Free-Range Beef Sirloin
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Pistachio Nuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
GLAZE WITH A KICK
In a small bowl, combine the Brown Sugar, the Balsamic Vinegar, the sliced Chilli (to taste), 30ml of water, and the grated garlic. Set aside.
NUTS ABOUT PISTACHIOS
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK YOUR CLAIM
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). Remove the steak and reserve the juices in the pan.
ALL ABOUT THE BASTE
When the Beetroot has 10 minutes remaining, return the pan to medium-low heat with the reserved pan juices. Add the balsamic-sugar glaze. Simmer until starting to thicken, 5-6 minutes. Once thickened, return the steak back to the pan and baste in the sauce until cooked to your preference, 1-2 minutes. Remove from the pan and set aside to rest for 5 minutes, reserving the glaze. Slice and lightly season.
JUST BEFORE SERVING
In a salad bowl, combine the cooked Beetroot, the rinsed Green Leaves, the toasted pistachios, the chopped apricots, a drizzle of olive oil, and seasoning.
TIME TO MUNCH
Plate up the Beetroot salad and crumble over the goat’s cheese. Side with the glazed rump slices and drizzle over the reserved glaze (to taste). Garnish with the picked parsley. Well done, Chef!
Beetroot - 300g
Brown Sugar - 40ml
Balsamic Vinegar - 20ml
Chilli. - 1
Garlic Clove - 1
Pistachio Nuts - 10g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 160g
Green Leaves - 20g
Dried Apricots - 20g
Chevin Goat's Cheese - 25g
Fresh Parsley - 3g
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
GLAZE WITH A KICK
In a small bowl, combine the Brown Sugar, the Balsamic Vinegar, the sliced Chilli (to taste), 60ml of water, and the grated garlic. Set aside.
NUTS ABOUT PISTACHIOS
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK YOUR CLAIM
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). Remove the steak and reserve the juices in the pan.
ALL ABOUT THE BASTE
When the Beetroot has 10 minutes remaining, return the pan to medium-low heat with the reserved pan juices. Add the balsamic-sugar glaze. Simmer until starting to thicken, 5-6 minutes. Once thickened, return the steak back to the pan and baste in the sauce until cooked to your preference, 1-2 minutes. Remove from the pan and set aside to rest for 5 minutes, reserving the glaze. Slice and lightly season.
JUST BEFORE SERVING
In a salad bowl, combine the cooked Beetroot, the rinsed Green Leaves, the toasted pistachios, the chopped apricots, a drizzle of olive oil, and seasoning.
TIME TO MUNCH
Plate up the Beetroot salad and crumble over the goat’s cheese. Side with the glazed rump slices and drizzle over the reserved glaze (to taste). Garnish with the picked parsley. Well done, Chef!
Beetroot - 600g
Brown Sugar - 80ml
Balsamic Vinegar - 40ml
Chilli. - 1
Garlic Clove - 1
Pistachio Nuts - 20g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 320g
Green Leaves - 40g
Dried Apricots - 40g
Chevin Goat's Cheese - 50g
Fresh Parsley - 5g
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
GLAZE WITH A KICK
In a small bowl, combine the Brown Sugar, the Balsamic Vinegar, the sliced Chilli (to taste), 90ml of water, and the grated garlic. Set aside.
NUTS ABOUT PISTACHIOS
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK YOUR CLAIM
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). Remove the steak and reserve the juices in the pan.
ALL ABOUT THE BASTE
When the Beetroot has 10 minutes remaining, return the pan to medium-low heat with the reserved pan juices. Add the balsamic-sugar glaze. Simmer until starting to thicken, 5-6 minutes. Once thickened, return the steak back to the pan and baste in the sauce until cooked to your preference, 1-2 minutes. Remove from the pan and set aside to rest for 5 minutes, reserving the glaze. Slice and lightly season.
JUST BEFORE SERVING
In a salad bowl, combine the cooked Beetroot, the rinsed Green Leaves, the toasted pistachios, the chopped apricots, a drizzle of olive oil, and seasoning.
TIME TO MUNCH
Plate up the Beetroot salad and crumble over the goat’s cheese. Side with the glazed rump slices and drizzle over the reserved glaze (to taste). Garnish with the picked parsley. Well done, Chef!
Beetroot - 900g
Brown Sugar - 125ml
Balsamic Vinegar - 60ml
Chilli. - 1
Garlic Cloves - 2
Pistachio Nuts - 30g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 480g
Green Leaves - 60g
Dried Apricots - 60g
Chevin Goat's Cheese - 75g
Fresh Parsley - 8g
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
GLAZE WITH A KICK
In a small bowl, combine the Brown Sugar, the Balsamic Vinegar, the sliced Chilli (to taste), 120ml of water, and the grated garlic. Set aside.
NUTS ABOUT PISTACHIOS
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
STEAK YOUR CLAIM
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). Remove the steak and reserve the juices in the pan.
ALL ABOUT THE BASTE
When the Beetroot has 10 minutes remaining, return the pan to medium-low heat with the reserved pan juices. Add the balsamic-sugar glaze. Simmer until starting to thicken, 5-6 minutes. Once thickened, return the steak back to the pan and baste in the sauce until cooked to your preference, 1-2 minutes. Remove from the pan and set aside to rest for 5 minutes, reserving the glaze. Slice and lightly season.
JUST BEFORE SERVING
In a salad bowl, combine the cooked Beetroot, the rinsed Green Leaves, the toasted pistachios, the chopped apricots, a drizzle of olive oil, and seasoning.
TIME TO MUNCH
Plate up the Beetroot salad and crumble over the goat’s cheese. Side with the glazed rump slices and drizzle over the reserved glaze (to taste). Garnish with the picked parsley. Well done, Chef!
Beetroot - 1,2kg
Brown Sugar - 160ml
Balsamic Vinegar - 80ml
Chilli. - 1
Garlic Cloves - 2
Pistachio Nuts - 40g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 640g
Green Leaves - 80g
Dried Apricots - 80g
Chevin Goat's Cheese - 100g
Fresh Parsley - 10g
Frequently Asked Questions
What is the preparation time for Balsamic Brown Sugar Steak?
The preparation time for Balsamic Brown Sugar Steak with a beetroot & goat’s cheese salad is between 25 and 40 minutes.
What is the total time required to make Balsamic Brown Sugar Steak with a beetroot & goat’s cheese salad?
The total time required to make Balsamic Brown Sugar Steak with a beetroot & goat’s cheese salad is between 40 and 55 minutes.
How many servings does Balsamic Brown Sugar Steak provide?
4 servings
What are the main ingredients in Balsamic Brown Sugar Steak?
Balsamic Vinegar, Beef, Beetroot, Brown Sugar, Chevin Goats Cheese, Chilli, Dried Apricots, Free-Range Beef Sirloin, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Pistachio Nuts
What is the nutritional information of Balsamic Brown Sugar Steak?
Calories: 813, Carbs: 78 grams, Fat: grams, Protein: 48.5 grams, Sugar: 54.2 grams, Salt: 523 grams
How do I prepare Balsamic Brown Sugar Steak?
GLAZE WITH A KICK: In a small bowl, combine the brown sugar, the balsamic vinegar, the sliced chilli (to taste), 60ml of water, and the grated garlic. Set aside. TIME TO MUNCH: Plate up the beetroot salad and crumble over the goat’s cheese. Side with the glazed rump slices and drizzle over the reserved glaze (to taste). Garnish with the picked parsley. Well done, Chef! UN-BEET-ABLE ROAST: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). NUTS ABOUT PISTACHIOS: Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. ALL ABOUT THE BASTE: When the beetroot has 10 minutes remaining, return the pan to medium-low heat with the reserved pan juices. Add the balsamic-sugar glaze. Simmer until starting to thicken, 5-6 minutes. Once thickened, return the steak back to the pan and baste in the sauce until cooked to your preference, 1-2 minutes. Remove from the pan and set aside to rest for 5 minutes, reserving the glaze. Slice and lightly season. JUST BEFORE SERVING: In a salad bowl, combine the cooked beetroot, the rinsed green leaves, the toasted pistachios, the chopped apricots, a drizzle of olive oil, and seasoning. STEAK YOUR CLAIM: 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). Remove the steak and reserve the juices in the pan.
What should be prepared from my kitchen to make Balsamic Brown Sugar Steak?
Balsamic Vinegar, Beef, Beetroot, Brown Sugar, Chevin Goats Cheese, Chilli, Dried Apricots, Free-Range Beef Sirloin, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Pistachio Nuts
How many calories does Balsamic Brown Sugar Steak have?
813 calories
How much fat content does Balsamic Brown Sugar Steak have?
grams
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