eCook Meal
Beef Sirloin & Pineapple Salsa Verde
with roasted sweet potato & charred green beans
Salsa verde, which means ‘green sauce’ in Spanish, will be the highlight on today’s meal, Chef! This packs-a-punch pineapple sauce mixes freshness, sweetiness, zestiness & heat for a bright & herbaceous condiment. Spooned over butter-basted beef steak sirloin, served with oven-roasted sweet potato and lemony green beans. ¡Qué rico!
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, smoked paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SALSA VERDE
Place a pan over medium heat a drizzle oil. When hot, fry the Capers and garlic until fragrant, 30-60 seconds. Remove from the pan and place in a bowl, add the pineapple, mixed herbs, ½ the lemon juice, chilli (to taste), generous drizzle of olive oil, and seasoning. Set aside in the fridge.
STEAK
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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Deglaze with the remaining lemon juice, remove from the heat and season.
DINNER IS READY
Dish up the roasted sweet potato, side with steak slices, and top the steak with the salsa verde. Serve the charred green beans on the side and dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, smoked paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SALSA VERDE
Place a pan over medium heat a drizzle oil. When hot, fry the Capers and garlic until fragrant, 30-60 seconds. Remove from the pan and place in a bowl, add the pineapple, mixed herbs, ½ the lemon juice, chilli (to taste), generous drizzle of olive oil, and seasoning. Set aside in the fridge.
STEAK
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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Deglaze with the remaining lemon juice, remove from the heat and season.
DINNER IS READY
Dish up the roasted sweet potato, side with steak slices, and top the steak with the salsa verde. Serve the charred green beans on the side and dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, smoked paprika, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SALSA VERDE
Place a pan over medium heat a drizzle oil. When hot, fry the Capers and garlic until fragrant, 1-2 minutes. Remove from the pan and place in a bowl, add the pineapple, mixed herbs, ½ the lemon juice, chilli (to taste), generous drizzle of olive oil, and seasoning. Set aside in the fridge.
STEAK
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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the green beans until starting to char, 6-7 minutes (shifting occasionally). Deglaze with the remaining lemon juice, remove from the heat and season.
DINNER IS READY
Dish up the roasted sweet potato, side with steak slices, and top the steak with the salsa verde. Serve the charred green beans on the side and dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, smoked paprika, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SALSA VERDE
Place a pan over medium heat a drizzle oil. When hot, fry the Capers and garlic until fragrant, 1-2 minutes. Remove from the pan and place in a bowl, add the pineapple, mixed herbs, ½ the lemon juice, chilli (to taste), generous drizzle of olive oil, and seasoning. Set aside in the fridge.
STEAK
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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the green beans until starting to char, 6-7 minutes (shifting occasionally). Deglaze with the remaining lemon juice, remove from the heat and season.
DINNER IS READY
Dish up the roasted sweet potato, side with steak slices, and top the steak with the salsa verde. Serve the charred green beans on the side and dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R298.58
for 4 servings · R74.65 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Smoked Paprika needs 20 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Fresh Chilli needs 1Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Lemon Juice needs 80 mlLemon Juice 500 ml 500 ml at R29.99 · 16% of packR4.80
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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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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
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Mixed Herbs needs 30 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 20% of packR17.00
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R153.99 · 1.07× packR164.26
Not in the Woolies basket — source these elsewhere:
- Tinned Pineapple Pieces
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beef Sirloin & Pineapple Salsa Verde?
The preparation time for Beef Sirloin & Pineapple Salsa Verde with roasted sweet potato & charred green beans is between 25 and 45 minutes.
What is the total time required to make Beef Sirloin & Pineapple Salsa Verde with roasted sweet potato & charred green beans?
The total time required to make Beef Sirloin & Pineapple Salsa Verde with roasted sweet potato & charred green beans is between 40 and 60 minutes.
How many servings does Beef Sirloin & Pineapple Salsa Verde provide?
4 servings
What are the main ingredients in Beef Sirloin & Pineapple Salsa Verde?
Beef Sirloin, Capers, Chilli, Garlic, Green Beans, Herb Mix, Lemon Juice, Mixed Herbs, Smoked Paprika, Sweet Potato, Tinned Pineapple Pieces
What is the nutritional information of Beef Sirloin & Pineapple Salsa Verde?
Calories: 618, Carbs: 61 grams, Fat: grams, Protein: 42 grams, Sugar: 26.1 grams, Salt: 479 grams
How do I prepare Beef Sirloin & Pineapple Salsa Verde?
DINNER IS READY: Dish up the roasted sweet potato, side with steak slices, and top the steak with the salsa verde. Serve the charred green beans on the side and dig in, Chef! JUST BEFORE SERVING: Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Deglaze with the remaining lemon juice, remove from the heat and season. STEAK: 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. Remove from the pan and rest for 5 minutes before slicing and seasoning. SALSA VERDE: Place a pan over medium heat a drizzle oil. When hot, fry the capers and garlic until fragrant, 30-60 seconds. Remove from the pan and place in a bowl, add the pineapple, mixed herbs, ½ the lemon juice, chilli (to taste), generous drizzle of olive oil, and seasoning. Set aside in the fridge. ROAST: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil, smoked paprika, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Beef Sirloin & Pineapple Salsa Verde?
Beef Sirloin, Capers, Chilli, Garlic, Green Beans, Herb Mix, Lemon Juice, Mixed Herbs, Smoked Paprika, Sweet Potato, Tinned Pineapple Pieces
How many calories does Beef Sirloin & Pineapple Salsa Verde have?
618 calories
How much fat content does Beef Sirloin & Pineapple Salsa Verde have?
grams