eCook Meal
Balsamic Brown Sugar Steak
with a beetroot & goat’s cheese salad
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?
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R370.58
for 4 servings · R92.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Brown Sugar needs 160 mlLight Brown Sugar 1 kg R34.99 · whole pack (size can't be divided)R34.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Beetroot needs 1.2 kgBulk Large Carrots 3 kg 3 kg at R45.00 · 40% of packR18.00
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Free-range Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R153.99 · 1.07× packR164.26
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Chevin Goat's Cheese needs 100 gChevin Goat's Full Fat Cheese with Garlic & Herbs 100 g 100 g at R62.99 · 100% of packR62.99
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Pistachio Nuts needs 40 gDry Roasted and Salted Pistachio Nuts in Shell 200 g 200 g at R126.99 · 20% of packR25.40
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Chilli. needs 1Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Balsamic Vinegar needs 80 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 32% of packR17.60
Not in the Woolies basket — source these elsewhere:
- Dried Apricots
Shopping
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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, Beef Sirloin, Beetroot, Brown Sugar, Chevin Goats Cheese, Chilli, Dried Apricot, Garlic, Green Leaves, Parsley, 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?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Balsamic Brown Sugar Steak?
Balsamic Vinegar, Beef, Beef Sirloin, Beetroot, Brown Sugar, Chevin Goats Cheese, Chilli, Dried Apricot, Garlic, Green Leaves, Parsley, Pistachio Nuts
How many calories does Balsamic Brown Sugar Steak have?
813 calories
How much fat content does Balsamic Brown Sugar Steak have?
grams