What are the main ingredients in Cathedral Cellar’s Beef Sirloin?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Sugar/Sweetener/Honey, Paper Towel, Butter, Muffin Tin

What is the nutritional information of Cathedral Cellar’s Beef Sirloin?

Calories: 746, Carbs: 67 grams, Fat: grams, Protein: 52.6 grams, Sugar: 9.4 grams, Salt: 1150 grams

How do I prepare Cathedral Cellar’s Beef Sirloin?

STUNNING!: Plate up the rinse salad leaves, topped with the halved tomatoes, the feta, the pumpkin seeds and a drizzle of olive oil. Side with the sirloin. Drizzle the salsa Di Caperi over the sirloin slices and side with the crispy potato stacks. Grub is up, Chef! SEARED STEAK: 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). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. TOASTED SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. SALSA DI CAPPERI: Add the chopped herbs to a bowl with the grated garlic, the chopped capers, 2 tbsp olive oil, the juice of 2 lemon wedges, a sweetener (to taste) and seasoning. Set aside. LEARN A NEW TECHNIQUE: Preheat the oven to 200°C. Brush a muffin tray with oil and set aside. Slice the potatoes into very thin rounds. You may need to halve these depending on your muffin tin size. Place the potato slices in a bowl with 2 tbsp of oil, the juice of 2 lemon wedges and seasoning. Toss well to ensure all the slices are covered in oil. In the oiled muffin tin, stack up the thin potato slices (into 3-4 muffin moulds per portion). Roast in the oven for 30-35 minutes. When they are finished roasting, allow them to cool for 10 minutes before turning them out of the tray.

What should be prepared from my kitchen to make Cathedral Cellar’s Beef Sirloin?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Sugar/Sweetener/Honey, Paper Towel, Butter, Muffin Tin

Cathedral Cellar’s Beef Sirloin

With just one recipe, you will learn to make a new condiment and a new technique! So, grab the muffin tin, a mandolin (if you have one) and let’s make a fanciful, flavourful steak dinner. Featuring Italian salsa with capers, called salsa Di Capperi, crispy potato stacks roasted until golden in the oven, and a feta & pumpkin seed salad.

Cathedral Cellar’s Beef Sirloin

with salsa Di Capperi & crispy potato stacks

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Beef Sirloin
Capers
Danish-style Feta
Fresh Basil
Fresh Parsley
Garlic Clove
Garlic Cloves
Lemon
Lemons
NOMU One For All Rub
Potato
Pumpkin Seeds
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Seasoning (salt & pepper)
Water
Sugar/Sweetener/Honey
Paper Towel
Butter
Muffin Tin

Photo of Cathedral Cellar’s Beef Sirloin

Serves 1

LEARN A NEW TECHNIQUE
Preheat the oven to 200°C. Brush a muffin tray with oil and set aside. Slice the potatoes into very thin rounds. You may need to halve these depending on your muffin tin size. Place the potato slices in a bowl with 2 tbsp of oil, the juice of 1 lemon wedge and seasoning. Toss well to ensure all the slices are covered in oil. In the oiled muffin tin, stack up the thin potato slices (into 3-4 muffin moulds). Roast in the oven for 30-35 minutes. When they are finished roasting, allow them to cool for 10 minutes before turning them out of the tray.
SALSA DI CAPPERI
Add the chopped herbs to a bowl with the grated garlic, the chopped capers, 2 tbsp olive oil, the juice of 1 lemon wedge, a sweetener (to taste) and seasoning. Set aside.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED STEAK
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). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
STUNNING!
Plate up the rinse salad leaves, topped with the halved tomatoes, the feta, the pumpkin seeds and a drizzle of olive oil. Side with the sirloin. Drizzle the salsa Di Caperi over the sirloin slices and side with the crispy potato stacks. Grub is up, Chef!

Fresh Parsley - 3g
Fresh Basil - 3g
Potato - 200g
Lemon - 1
Garlic Clove - 1
Capers - 20g
Pumpkin Seeds - 10g
Beef Sirloin - 160g
NOMU One For All Rub - 7,5ml
Salad Leaves - 20g
Danish-style Feta - 30g
Baby Tomatoes - 80g

Download the Recipe

Serves 2

LEARN A NEW TECHNIQUE
Preheat the oven to 200°C. Brush a muffin tray with oil and set aside. Slice the potatoes into very thin rounds. You may need to halve these depending on your muffin tin size. Place the potato slices in a bowl with 2 tbsp of oil, the juice of 2 lemon wedges and seasoning. Toss well to ensure all the slices are covered in oil. In the oiled muffin tin, stack up the thin potato slices (into 3-4 muffin moulds per portion). Roast in the oven for 30-35 minutes. When they are finished roasting, allow them to cool for 10 minutes before turning them out of the tray.
SALSA DI CAPPERI
Add the chopped herbs to a bowl with the grated garlic, the chopped capers, 2 tbsp olive oil, the juice of 2 lemon wedges, a sweetener (to taste) and seasoning. Set aside.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED STEAK
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). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
STUNNING!
Plate up the rinse salad leaves, topped with the halved tomatoes, the feta, the pumpkin seeds and a drizzle of olive oil. Side with the sirloin. Drizzle the salsa Di Caperi over the sirloin slices and side with the crispy potato stacks. Grub is up, Chef!

Fresh Parsley - 5g
Fresh Basil - 5g
Potato - 400g
Lemon - 1
Garlic Clove - 1
Capers - 40g
Pumpkin Seeds - 20g
Beef Sirloin - 320g
NOMU One For All Rub - 15ml
Salad Leaves - 40g
Danish-style Feta - 60g
Baby Tomatoes - 160g

Download the Recipe

Serves 3

LEARN A NEW TECHNIQUE
Preheat the oven to 200°C. Brush a muffin tray with oil and set aside. Slice the potatoes into very thin rounds. You may need to halve these depending on your muffin tin size. Place the potato slices in a bowl with 2 tbsp of oil, the juice of 3 lemon wedges and seasoning. Toss well to ensure all the slices are covered in oil. In the oiled muffin tin, stack up the thin potato slices (into 3-4 muffin moulds per portion). Roast in the oven for 35-40 minutes. When they are finished roasting, allow them to cool for 10 minutes before turning them out of the tray.
SALSA DI CAPPERI
Add the chopped herbs to a bowl with the grated garlic, the chopped capers, 2 tbsp olive oil, the juice of 3 lemon wedges, a sweetener (to taste) and seasoning. Set aside.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED STEAK
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). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
STUNNING!
Plate up the rinse salad leaves, topped with the halved tomatoes, the feta, the pumpkin seeds and a drizzle of olive oil. Side with the sirloin. Drizzle the salsa Di Caperi over the sirloin slices and side with the crispy potato stacks. Grub is up, Chef!

Fresh Parsley - 8g
Fresh Basil - 8g
Potato - 600g
Lemons - 2
Garlic Cloves - 2
Capers - 60g
Pumpkin Seeds - 30g
Beef Sirloin - 480g
NOMU One For All Rub - 22,5ml
Salad Leaves - 60g
Danish-style Feta - 90g
Baby Tomatoes - 240g

Download the Recipe

Serves 4

LEARN A NEW TECHNIQUE
Preheat the oven to 200°C. Brush a muffin tray with oil and set aside. Slice the potatoes into very thin rounds. You may need to halve these depending on your muffin tin size. Place the potato slices in a bowl with 2 tbsp of oil, the juice of 4 lemon wedges and seasoning. Toss well to ensure all the slices are covered in oil. In the oiled muffin tin, stack up the thin potato slices (into 3-4 muffin moulds per portion). Roast in the oven for 35-40 minutes. When they are finished roasting, allow them to cool for 10 minutes before turning them out of the tray.
SALSA DI CAPPERI
Add the chopped herbs to a bowl with the grated garlic, the chopped capers, 2 tbsp olive oil, the juice of 4 lemon wedges, a sweetener (to taste) and seasoning. Set aside.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED STEAK
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). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
STUNNING!
Plate up the rinse salad leaves, topped with the halved tomatoes, the feta, the pumpkin seeds and a drizzle of olive oil. Side with the sirloin. Drizzle the salsa Di Caperi over the sirloin slices and side with the crispy potato stacks. Grub is up, Chef!