Succulent sirloin steak is served with a rustic sweet potato mash and a crispy kale and tomato salad (trust us, even if you don’t like kale, you will love this salad!) This dish has all the dinner elements you could hope for: sustenance, texture and flavour!
Beef Sirloin & Crispy Kale Salad
Beef Sirloin & Crispy Kale Salad
with sweet potato mash & a tomato salad
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Beef
- Free-Range Beef Sirloin
- Kale
- NOMU Provençal Rub
- Sunflower Seeds
- Sweet Potato Chunks
- That Mayo (Garlic)
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
RUSTIC MASH
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
ALL HAIL, CRISPY Kale!
Rinse and roughly shred the Kale. Roughly dice ½ the Tomato. Place the shredded kale on a separate roasting tray. Coat in oil and some seasoning. Using your hands, massage the kale until softened and coated. When the sweet potato has 8-10 minutes remaining, pop the tray of kale into the hot oven and roast for the remaining roasting time until crisp.
SUNNY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
SIZZLING STEAK
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional), and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINAL TOUCHES
When the sweet potato is done, place in a bowl and mash with a potato masher or fork until a rustic mash. Add a splash of milk (optional) and a knob of butter (optional). Season to taste. In a bowl, combine the diced Tomato, the crispy kale, and seasoning.
DINNER IS SERVED!
Plate up the rustic mash. Side with the sirloin slices and the crispy Kale & Tomato salad. Sprinkle over the toasted sunflower seeds. Side with the mayo for dunking. Well done, Chef!
RUSTIC MASH
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
ALL HAIL, CRISPY Kale!
Rinse and roughly shred the Kale. Roughly dice the Tomato. Place the shredded kale on a separate roasting tray. Coat in oil and some seasoning. Using your hands, massage the kale until softened and coated. When the sweet potato has 8-10 minutes remaining, pop the tray of kale into the hot oven and roast for the remaining roasting time until crisp.
SUNNY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
SIZZLING STEAK
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter (optional), and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINAL TOUCHES
When the sweet potato is done, place in a bowl and mash with a potato masher or fork until a rustic mash. Add a splash of milk (optional) and a knob of butter (optional). Season to taste. In a bowl, combine the diced Tomato, the crispy kale, and seasoning.
DINNER IS SERVED!
Plate up the rustic mash. Side with the sirloin slices and the crispy Kale & Tomato salad. Sprinkle over the toasted sunflower seeds. Side with the mayo for dunking. Well done, Chef!
RUSTIC MASH
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
ALL HAIL, CRISPY Kale!
Rinse and roughly shred the Kale. Roughly dice 1½ of the Tomatoes. Place the shredded kale on a separate roasting tray. Coat in oil and some seasoning. Using your hands, massage the kale until softened and coated. When the sweet potato has 8-10 minutes remaining, pop the tray of kale into the hot oven and roast for the remaining roasting time until crisp.
SUNNY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
SIZZLING STEAK
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter (optional), and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINAL TOUCHES
When the sweet potato is done, place in a bowl and mash with a potato masher or fork until a rustic mash. Add a splash of milk (optional) and a knob of butter (optional). Season to taste. In a bowl, combine the diced Tomato, the crispy kale, and seasoning.
DINNER IS SERVED!
Plate up the rustic mash. Side with the sirloin slices and the crispy Kale & Tomato salad. Sprinkle over the toasted sunflower seeds. Side with the mayo for dunking. Well done, Chef!
RUSTIC MASH
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
ALL HAIL, CRISPY Kale!
Rinse and roughly shred the Kale. Roughly dice the Tomatoes. Place the shredded kale on a separate roasting tray. Coat in oil and some seasoning. Using your hands, massage the kale until softened and coated. When the sweet potato has 8-10 minutes remaining, pop the tray of kale into the hot oven and roast for the remaining roasting time until crisp.
SUNNY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
SIZZLING STEAK
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter (optional), and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINAL TOUCHES
When the sweet potato is done, place in a bowl and mash with a potato masher or fork until a rustic mash. Add a splash of milk (optional) and a knob of butter (optional). Season to taste. In a bowl, combine the diced Tomato, the crispy kale, and seasoning.
DINNER IS SERVED!
Plate up the rustic mash. Side with the sirloin slices and the crispy Kale & Tomato salad. Sprinkle over the toasted sunflower seeds. Side with the mayo for dunking. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Beef Sirloin & Crispy Kale Salad?
The preparation time for Beef Sirloin & Crispy Kale Salad with sweet potato mash & a tomato salad is between 25 and 30 minutes.
What is the total time required to make Beef Sirloin & Crispy Kale Salad with sweet potato mash & a tomato salad?
The total time required to make Beef Sirloin & Crispy Kale Salad with sweet potato mash & a tomato salad is between 30 and 35 minutes.
How many servings does Beef Sirloin & Crispy Kale Salad provide?
4 servings
What are the main ingredients in Beef Sirloin & Crispy Kale Salad?
Beef, Free-Range Beef Sirloin, Kale, NOMU Provençal Rub, Sunflower Seeds, Sweet Potato Chunks, That Mayo (Garlic), Tomato, Tomatoes
What is the nutritional information of Beef Sirloin & Crispy Kale Salad?
Calories: 701, Carbs: 57 grams, Fat: grams, Protein: 43 grams, Sugar: 18.6 grams, Salt: 563 grams
How do I prepare Beef Sirloin & Crispy Kale Salad?
RUSTIC MASH: Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. FINAL TOUCHES: When the sweet potato is done, place in a bowl and mash with a potato masher or fork until a rustic mash. Add a splash of milk (optional) and a knob of butter (optional). Season to taste. In a bowl, combine the diced tomato, the crispy kale, and seasoning. DINNER IS SERVED!: Plate up the rustic mash. Side with the sirloin slices and the crispy kale & tomato salad. Sprinkle over the toasted sunflower seeds. Side with the mayo for dunking. Well done, Chef! ALL HAIL, CRISPY KALE!: Rinse and roughly shred the kale. Roughly dice the tomato. Place the shredded kale on a separate roasting tray. Coat in oil and some seasoning. Using your hands, massage the kale until softened and coated. When the sweet potato has 8-10 minutes remaining, pop the tray of kale into the hot oven and roast for the remaining roasting time until crisp. SUNNY SEEDS: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan. SIZZLING STEAK: Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter (optional), and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
What should be prepared from my kitchen to make Beef Sirloin & Crispy Kale Salad?
Beef, Free-Range Beef Sirloin, Kale, NOMU Provençal Rub, Sunflower Seeds, Sweet Potato Chunks, That Mayo (Garlic), Tomato, Tomatoes
How many calories does Beef Sirloin & Crispy Kale Salad have?
701 calories
How much fat content does Beef Sirloin & Crispy Kale Salad have?
grams
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