eCook Meal
Cathedral Cellar’s Beef Sirloin
with salsa Di Capperi & crispy potato stacks
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cathedral Cellar’s Beef Sirloin?
The preparation time for Cathedral Cellar’s Beef Sirloin with salsa Di Capperi & crispy potato stacks is between 30 and 50 minutes.
What is the total time required to make Cathedral Cellar’s Beef Sirloin with salsa Di Capperi & crispy potato stacks?
The total time required to make Cathedral Cellar’s Beef Sirloin with salsa Di Capperi & crispy potato stacks is between 45 and 65 minutes.
How many servings does Cathedral Cellar’s Beef Sirloin provide?
4 servings
What are the main ingredients in Cathedral Cellar’s Beef Sirloin?
Baby Tomato, Beef Sirloin, Capers, Feta, Fresh Basil, Garlic, Lemon, NOMU One For All Rub, Parsley, Potato, Pumpkin Seeds, Salad Leaves
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! 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. 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.
What should be prepared from my kitchen to make Cathedral Cellar’s Beef Sirloin?
Baby Tomato, Beef Sirloin, Capers, Feta, Fresh Basil, Garlic, Lemon, NOMU One For All Rub, Parsley, Potato, Pumpkin Seeds, Salad Leaves
How many calories does Cathedral Cellar’s Beef Sirloin have?
746 calories
How much fat content does Cathedral Cellar’s Beef Sirloin have?
grams