What are the main ingredients in FLAMING SIRLOIN?

Oil (cooking, olive or coconut), Salt & Pepper, Tinfoil, Water, Paper Towel, Butter (optional)

What is the nutritional information of FLAMING SIRLOIN?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare FLAMING SIRLOIN?

BEFORE YOU GET GOING: Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to. BOUNTIFUL BULGAR: Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil, a pinch of salt, and half of the Cajun Rub to taste. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork and cover with the plate to keep warm until serving. SMASHED AVO & SALAD: Halve the avocado and remove the pip. Scoop out the avocado flesh and smash with a fork until smooth. Add a squeeze of lime juice, season to taste, and set aside for serving. Toss a drizzle of olive oil through the rinsed salad leaves and halved baby tomatoes. Season to taste and set aside for serving. STREET-STYLE CORN: Wipe away any burnt residue in the pan and return to a medium heat with another drizzle of oil if necessary. When hot, fry the grated garlic for a minute until fragrant. Add the corn and fry for 2-3 minutes until lightly charred, shifting occasionally. Stir in the coriander & chilli pesto, some seasoning, and a squeeze of lime juice to taste. Cook for a minute until warmed through and remove from the heat on completion. SEAR THE SMOKY SIRLOIN: Pat the steak dry with some paper towel. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 2-3 minutes until the fat is crispy. Then, cook each side for 2-4 minutes, or until cooked to your preference. (This timeframe will depend on the thickness of the steak.) During the final minute, baste the steak with the remaining Cajun Rub (to taste) and a knob of butter (optional). On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices and close tightly. Set aside to rest for 5 minutes before thinly slicing. Lightly season the slices. CAJUN FEAST: Make a bed of spiced bulgur and top with the smoky Cajun steak slices. Serve the fresh salad and street-style corn on the side with a generous dollop of smashed avo. Well done, Chef!

What should be prepared from my kitchen to make FLAMING SIRLOIN?

Oil (cooking, olive or coconut), Salt & Pepper, Tinfoil, Water, Paper Towel, Butter (optional)

FLAMING SIRLOIN

Coming in piping hot! Warmth from spicy, seared steak; vim and vigour from baby tomatoes and limey avo: the combo you need on a wintery night. With scorched corn, coriander & chilli pesto, and Cajun-spiced bulgur.

FLAMING SIRLOIN

with Cajun spice, smashed avo & street-style corn

Hands on Time: 30 - 35 minutes

Overall Time: 30 - 45 minutes

Ingredients:

Avocado
Baby Tomato Medley
Beef
Bulgur Wheat
Corn
Free-Range Beef Sirloin
Garlic Clove
Lime
NOMU Cajun Rub
Pesto Princess Coriander & Chilli Pesto
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Tinfoil
Water
Paper Towel
Butter (optional)

Serves 1

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
BOUNTIFUL BULGAR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 150ml of boiling water. Add a drizzle of oil, a pinch of salt, and half of the Cajun Rub to taste. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork and cover with the plate to keep warm until serving.
SMASHED AVO & SALAD
Halve the avocado and set aside the half containing the pip for another meal. Scoop the avocado flesh out of the remaining half and smash with a fork until smooth. Add a squeeze of lime juice, season to taste, and set aside for serving. Toss a drizzle of olive oil through the rinsed salad leaves and halved baby tomatoes. Season to taste and set aside for serving.
SEAR THE SMOKY SIRLOIN
Pat the steak dry with some paper towel. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 2-3 minutes until the fat is crispy. Then, cook each side for 2-4 minutes, or until cooked to your preference. (This timeframe will depend on the thickness of the steak.) During the final minute, baste the steak with the remaining Cajun Rub (to taste) and a knob of butter (optional). On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices and close tightly. Set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
STREET-STYLE CORN
Wipe away any burnt residue in the pan and return to a medium heat with another drizzle of oil if necessary. When hot, fry the grated garlic for a minute until fragrant. Add the corn and fry for 1-2 minutes until lightly charred, shifting occasionally. Stir in the coriander & chilli pesto, some seasoning, and a squeeze of lime juice to taste. Cook for a minute until warmed through and remove from the heat on completion.
CAJUN FEAST
Make a bed of spiced bulgur and top with the smoky Cajun steak slices. Serve the fresh salad and street-style corn on the side with a generous dollop of smashed avo. Well done, Chef!

Bulgur Wheat - 75ml
NOMU Cajun Rub - 7.5ml
Avocado - 1
Lime - 1
Salad Leaves - 20g
Baby Tomato Medley - 100g
Free-Range Beef Sirloin - 160g
Garlic Clove - 1
Pesto Princess Coriander & Chilli Pesto - 20ml
Corn - 100g

Download the Recipe

Serves 2

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
BOUNTIFUL BULGAR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil, a pinch of salt, and half of the Cajun Rub to taste. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork and cover with the plate to keep warm until serving.
SMASHED AVO & SALAD
Halve the avocado and remove the pip. Scoop out the avocado flesh and smash with a fork until smooth. Add a squeeze of lime juice, season to taste, and set aside for serving. Toss a drizzle of olive oil through the rinsed salad leaves and halved baby tomatoes. Season to taste and set aside for serving.
SEAR THE SMOKY SIRLOIN
Pat the steak dry with some paper towel. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 2-3 minutes until the fat is crispy. Then, cook each side for 2-4 minutes, or until cooked to your preference. (This timeframe will depend on the thickness of the steak.) During the final minute, baste the steak with the remaining Cajun Rub (to taste) and a knob of butter (optional). On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices and close tightly. Set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
STREET-STYLE CORN
Wipe away any burnt residue in the pan and return to a medium heat with another drizzle of oil if necessary. When hot, fry the grated garlic for a minute until fragrant. Add the corn and fry for 2-3 minutes until lightly charred, shifting occasionally. Stir in the coriander & chilli pesto, some seasoning, and a squeeze of lime juice to taste. Cook for a minute until warmed through and remove from the heat on completion.
CAJUN FEAST
Make a bed of spiced bulgur and top with the smoky Cajun steak slices. Serve the fresh salad and street-style corn on the side with a generous dollop of smashed avo. Well done, Chef!

Bulgur Wheat - 150ml
NOMU Cajun Rub - 15ml
Avocado - 1
Lime - 1
Salad Leaves - 40ml
Baby Tomato Medley - 200g
Free-Range Beef Sirloin - 320g
Garlic Clove - 2
Pesto Princess Coriander & Chilli Pesto - 40ml
Corn - 200g

Download the Recipe

Serves 3

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
BOUNTIFUL BULGAR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil, a pinch of salt, and half of the Cajun Rub to taste. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork and cover with the plate to keep warm until serving.
SMASHED AVO & SALAD
Halve the avocado and remove the pip. Scoop out the avocado flesh and smash with a fork until smooth. Add a squeeze of lime juice, season to taste, and set aside for serving. Toss a drizzle of olive oil through the rinsed salad leaves and halved baby tomatoes. Season to taste and set aside for serving.
SEAR THE SMOKY SIRLOIN
Pat the steak dry with some paper towel. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 2-3 minutes until the fat is crispy. Then, cook each side for 2-4 minutes, or until cooked to your preference. (This timeframe will depend on the thickness of the steak.) During the final minute, baste the steak with the remaining Cajun Rub (to taste) and a knob of butter (optional). On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices and close tightly. Set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
STREET-STYLE CORN
Wipe away any burnt residue in the pan and return to a medium heat with another drizzle of oil if necessary. When hot, fry the grated garlic for a minute until fragrant. Add the corn and fry for 2-3 minutes until lightly charred, shifting occasionally. Stir in the coriander & chilli pesto, some seasoning, and a squeeze of lime juice to taste. Cook for a minute until warmed through and remove from the heat on completion.
CAJUN FEAST
Make a bed of spiced bulgur and top with the smoky Cajun steak slices. Serve the fresh salad and street-style corn on the side with a generous dollop of smashed avo. Well done, Chef!

Bulgur Wheat - 150ml
NOMU Cajun Rub - 15ml
Avocado - 1
Lime - 1
Salad Leaves - 40ml
Baby Tomato Medley - 200g
Free-Range Beef Sirloin - 320g
Garlic Clove - 2
Pesto Princess Coriander & Chilli Pesto - 40ml
Corn - 200g

Download the Recipe

Serves 4

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
BOUNTIFUL BULGAR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 600ml of boiling water. Add a drizzle of oil, a pinch of salt, and half of the Cajun Rub to taste. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork and cover with the plate to keep warm until serving.
SMASHED AVO & SALAD
Halve the avocados and remove the pips. Scoop out the avocado flesh and smash with a fork until smooth. Add a squeeze of lime juice, season to taste, and set aside for serving. Toss a drizzle of olive oil through the rinsed salad leaves and halved baby tomatoes. Season to taste and set aside for serving.
SEAR THE SMOKY SIRLOIN
Pat the steaks dry with some paper towel. Place a large, nonstick pan over a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down for 2-3 minutes until the fat is crispy. Then, cook each side for 2-4 minutes, or until cooked to your preference. (This timeframe will depend on the thickness of the steaks.) During the final minute, baste the steaks with the remaining Cajun Rub (to taste) and a knob of butter (optional). On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices and close tightly. Set aside to rest for 5 minutes before thinly slicing. Lightly season the slices.
STREET-STYLE CORN
Wipe away any burnt residue in the pan and return to a medium heat with another drizzle of oil if necessary. When hot, fry the grated garlic for a minute until fragrant. Add the corn and fry for 3-4 minutes until lightly charred, shifting occasionally. Stir in the coriander & chilli pesto, some seasoning, and a squeeze of lime juice to taste. Cook for 2 minutes until warmed through and remove from the heat on completion.
CAJUN FEAST
Make a bed of spiced bulgur and top with the smoky Cajun steak slices. Serve the fresh salad and street-style corn on the side with a generous dollop of smashed avo. Well done, Chef!