What are the main ingredients in French Crisps & Beef Sirloin?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of French Crisps & Beef Sirloin?

Calories: 959, Carbs: 45 grams, Fat: grams, Protein: 45.6 grams, Sugar: 5.9 grams, Salt: 725 grams

How do I prepare French Crisps & Beef Sirloin?

FAB SALAD: In a salad bowl, combine the rinsed green leaves, the charred tomatoes, the artichoke quarters, the chopped pecan nuts, seasoning, and a drizzle of olive oil. BEEF SIRLOIN STEAK: Place a pan over medium-high heat with a drizzle of oil. Pat the beef dry with paper towel. When hot, sear the beef until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter, the grated garlic, and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. BISTRO DINNER: Pile up some crispy flavour-packed fries. Side with the beef steak slices and the tossed salad. Serve with the mayo on the side for dunking. A classic! TOMATOES: Place a pan over medium heat with a drizzle of oil. When very hot, fry the tomato wedges until charred, 2-3 minutes (shifting occasionally). In the final minute, add a sweetener and seasoning. FANCY FRIES: Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the potato matchsticks until slightly golden and crispy, 2-4 minutes. Remove from the pan and drain on paper towel. Immediately toss with the grated cheese, the chopped parsley, and seasoning.

What should be prepared from my kitchen to make French Crisps & Beef Sirloin?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

French Crisps & Beef Sirloin

Super-thin French fries are tossed with grated Italian-style cheese and fresh parsley. These complement seared, butter-basted beef steak, an artichoke & pecan nut-layered salad, and a roasted garlic mayo. You’ve outdone yourself, Chef!

French Crisps & Beef Sirloin

with a charred tomato & artichoke salad

Hands on Time: 15 - 40 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Artichoke Hearts
Beef
Free-Range Beef Sirloin
Fresh Parsley
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Green Leaves
NOMU Provençal Rub
Pecan Nuts
Potato
Roasted Garlic Mayo
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

TOMATOES
Place a pan over medium heat with a drizzle of oil. When very hot, fry the tomato wedges until charred, 2-3 minutes (shifting occasionally). In the final minute, add a sweetener and seasoning.
FAB SALAD
In a salad bowl, combine the rinsed green leaves, the charred tomatoes, the artichoke quarters, the chopped pecan nuts, seasoning, and a drizzle of olive oil.
FANCY FRIES
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the potato matchsticks until slightly golden and crispy, 2-4 minutes. Remove from the pan and drain on paper towel. Immediately toss with the grated cheese, the chopped parsley, and seasoning.
BEEF SIRLOIN STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the beef dry with paper towel. When hot, sear the beef until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter, the grated garlic, and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BISTRO DINNER
Pile up some crispy flavour-packed fries. Side with the beef steak slices and the tossed salad. Serve with the mayo on the side for dunking. A classic!

Tomato - 1
Green Leaves - 20g
Artichoke Hearts - 30g
Pecan Nuts - 10g
Potato - 200g
Grated Italian-style Hard Cheese - 10ml
Fresh Parsley - 3g
Free-range Beef Sirloin - 160g
Garlic Clove - 1
NOMU Provençal Rub - 10ml
Roasted Garlic Mayo - 1 unit

Download the Recipe

Serves 2

TOMATOES
Place a pan over medium heat with a drizzle of oil. When very hot, fry the tomato wedges until charred, 2-3 minutes (shifting occasionally). In the final minute, add a sweetener and seasoning.
FAB SALAD
In a salad bowl, combine the rinsed green leaves, the charred tomatoes, the artichoke quarters, the chopped pecan nuts, seasoning, and a drizzle of olive oil.
FANCY FRIES
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the potato matchsticks until slightly golden and crispy, 2-4 minutes. Remove from the pan and drain on paper towel. Immediately toss with the grated cheese, the chopped parsley, and seasoning.
BEEF SIRLOIN STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the beef dry with paper towel. When hot, sear the beef until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter, the grated garlic, and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BISTRO DINNER
Pile up some crispy flavour-packed fries. Side with the beef steak slices and the tossed salad. Serve with the mayo on the side for dunking. A classic!

Tomato - 1
Green Leaves - 40g
Artichoke Hearts - 60g
Pecan Nuts - 20g
Potato - 400g
Grated Italian-style Hard Cheese - 20ml
Fresh Parsley - 5g
Free-range Beef Sirloin - 320g
Garlic Clove - 1
NOMU Provençal Rub - 20ml
Roasted Garlic Mayo - 2 units

Download the Recipe

Serves 3

TOMATOES
Place a pan over medium heat with a drizzle of oil. When very hot, fry the tomato wedges until charred, 2-3 minutes (shifting occasionally). In the final minute, add a sweetener and seasoning.
FAB SALAD
In a salad bowl, combine the rinsed green leaves, the charred tomatoes, the artichoke quarters, the chopped pecan nuts, seasoning, and a drizzle of olive oil.
FANCY FRIES
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the potato matchsticks until slightly golden and crispy, 2-4 minutes. Remove from the pan and drain on paper towel. Immediately toss with the grated cheese, the chopped parsley, and seasoning.
BEEF SIRLOIN STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the beef dry with paper towel. When hot, sear the beef until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter, the grated garlic, and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BISTRO DINNER
Pile up some crispy flavour-packed fries. Side with the beef steak slices and the tossed salad. Serve with the mayo on the side for dunking. A classic!

Tomatoes - 2
Green Leaves - 60g
Artichoke Hearts - 90g
Pecan Nuts - 30g
Potato - 600g
Grated Italian-style Hard Cheese - 30ml
Fresh Parsley - 8g
Free-range Beef Sirloin - 480g
Garlic Cloves - 2
NOMU Provençal Rub - 30ml
Roasted Garlic Mayo - 3 units

Download the Recipe

Serves 4

TOMATOES
Place a pan over medium heat with a drizzle of oil. When very hot, fry the tomato wedges until charred, 2-3 minutes (shifting occasionally). In the final minute, add a sweetener and seasoning.
FAB SALAD
In a salad bowl, combine the rinsed green leaves, the charred tomatoes, the artichoke quarters, the chopped pecan nuts, seasoning, and a drizzle of olive oil.
FANCY FRIES
Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the potato matchsticks until slightly golden and crispy, 2-4 minutes. Remove from the pan and drain on paper towel. Immediately toss with the grated cheese, the chopped parsley, and seasoning.
BEEF SIRLOIN STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the beef dry with paper towel. When hot, sear the beef until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter, the grated garlic, and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
BISTRO DINNER
Pile up some crispy flavour-packed fries. Side with the beef steak slices and the tossed salad. Serve with the mayo on the side for dunking. A classic!