Beef Sirloin & Crispy Kale Salad

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

with sweet potato mash & a tomato salad

4.5

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Milk (optional)
  • Paper Towel
  • Butter (optional)
Photo of Beef Sirloin & Crispy Kale Salad
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  • Sweet Potato Chunks - 250g

  • Kale - 50g

  • Tomato - 1

  • Sunflower Seeds - 5g

  • Free-range Beef Sirloin - 160g

  • NOMU Provençal Rub - 5ml

  • That Mayo (Garlic) - 20ml

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  • Sweet Potato Chunks - 500g

  • Kale - 100g

  • Tomato - 1

  • Sunflower Seeds - 10g

  • Free-range Beef Sirloin - 320g

  • NOMU Provençal Rub - 10ml

  • That Mayo (Garlic) - 40ml

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  • Sweet Potato Chunks - 750g

  • Kale - 150g

  • Tomatoes - 2

  • Sunflower Seeds - 15g

  • Free-range Beef Sirloin - 480g

  • NOMU Provençal Rub - 15ml

  • That Mayo (Garlic) - 60ml

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  • Sweet Potato Chunks - 1kg

  • Kale - 200g

  • Tomatoes - 2

  • Sunflower Seeds - 20g

  • Free-range Beef Sirloin - 640g

  • NOMU Provençal Rub - 20ml

  • That Mayo (Garlic) - 85ml

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

Woolies Products in this dish

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Photo of Kale Min 300 g

Kale Min 300 G

Photo of Chopped Kale 180 g

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Mini Rosa Tomatoes 200 G

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