Gorgeous Greek Sirloin

A positively perfect sirloin steak is served over fluffy millet laced with Kalamata olives and cucumber, dolloped with your own homemade tzatziki and accompanied with a fresh salad of peppery radish, balsamic-marinated tomato, and creamy feta.

Gorgeous Greek Sirloin

with millet, homemade tzatziki & marinated tomatoes

4.7

18 reviews

Hands on Time: 40 - 55 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Gorgeous Greek Sirloin

  1. MARVELOUS Millet

    Place a pot over a medium heat. When hot, toast the Millet for 1-3 minutes, shifting occasionally. Pour in 150ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and keep warm until serving.

  2. MARINATE & COMBINE

    In a bowl, mix the diced tomatoes with the Balsamic Vinegar, seasoning and a drizzle of oil, and set aside to marinate. Place the yoghurt in a small bowl with the grated Cucumber and some seasoning, and mix to combine.

  3. SIZZLING STEAK

    Place a pan over a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Fry for 2-4 minutes per side or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter, the grated garlic, and the lamb rub. Remove from the pan on completion, reserving the pan juices, and allow to rest for 5 minutes before slicing and seasoning.

  4. MAKE IT NICE

    Toss ½ of the chopped olives and the diced Cucumber through the cooked Millet with some seasoning until combined.

  5. FINAL TOUCHES

    Just before serving, add the drained feta, Radish rounds, ½ of the chopped oregano and the remaining chopped olives to the bowl of marinated tomatoes. Toss to combine and season.

  6. EAT WELL!

    Make a generous bed of flavour packed Millet and lay over the juicy steak slices. Pour over any pan juices, side with the marinated tomato salad and dollop over the tzatziki. Garnish with the remaining chopped oregano. Beautiful, Chef!

Download the Recipe

  1. MARVELOUS Millet

    Place a pot over a medium heat. When hot, toast the Millet for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and keep warm until serving.

  2. MARINATE & COMBINE

    In a bowl, mix the diced tomatoes with the Balsamic Vinegar, seasoning and a drizzle of oil, and set aside to marinate. Place the yoghurt in a small bowl with the grated Cucumber and some seasoning, and mix to combine.

  3. SIZZLING STEAK

    Place a pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Fry for 2-4 minutes per side or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter, the grated garlic, and the lamb rub. Remove from the pan on completion, reserving the pan juices, and allow to rest for 5 minutes before slicing and seasoning.

  4. MAKE IT NICE

    Toss ½ of the chopped olives and the diced Cucumber through the cooked Millet with some seasoning until combined.

  5. FINAL TOUCHES

    Just before serving, add the drained feta, Radish rounds, ½ of the chopped oregano and the remaining chopped olives to the bowl of marinated tomatoes. Toss to combine and season.

  6. EAT WELL!

    Make a generous bed of flavour packed Millet and lay over the juicy steak slices. Pour over any pan juices, side with the marinated tomato salad and dollop over the tzatziki. Garnish with the remaining chopped oregano. Beautiful, Chef!

Download the Recipe

  1. MARVELOUS Millet

    Place a large pot over a medium heat. When hot, toast the Millet for 2-4 minutes, shifting occasionally. Pour in 450ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and keep warm until serving.

  2. MARINATE & COMBINE

    In a bowl, mix the diced tomatoes with the Balsamic Vinegar, seasoning and a drizzle of oil, and set aside to marinate. Place the yoghurt in a small bowl with the grated Cucumber and some seasoning, and mix to combine.

  3. SIZZLING STEAK

    Place a large pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Fry for 2-4 minutes per side or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter, the grated garlic, and the lamb rub. Remove from the pan on completion, reserving the pan juices, and allow to rest for 5 minutes before slicing and seasoning.

  4. MAKE IT NICE

    Toss ½ of the chopped olives and the diced Cucumber through the cooked Millet with some seasoning until combined.

  5. FINAL TOUCHES

    Just before serving, add the drained feta, Radish rounds, ½ of the chopped oregano and the remaining chopped olives to the bowl of marinated tomatoes. Toss to combine and season.

  6. EAT WELL!

    Make a generous bed of flavour packed Millet and lay over the juicy steak slices. Pour over any pan juices, side with the marinated tomato salad and dollop over the tzatziki. Garnish with the remaining chopped oregano. Beautiful, Chef!

Download the Recipe

  1. MARVELOUS Millet

    Place a large pot over a medium heat. When hot, toast the Millet for 2-4 minutes, shifting occasionally. Pour in 600ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and keep warm until serving.

  2. MARINATE & COMBINE

    In a bowl, mix the diced tomatoes with the Balsamic Vinegar, seasoning and a drizzle of oil, and set aside to marinate. Place the yoghurt in a small bowl with the grated Cucumber and some seasoning, and mix to combine.

  3. SIZZLING STEAK

    Place a large pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Fry for 2-4 minutes per side or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter, the grated garlic, and the lamb rub. Remove from the pan on completion, reserving the pan juices, and allow to rest for 5 minutes before slicing and seasoning.

  4. MAKE IT NICE

    Toss ½ of the chopped olives and the diced Cucumber through the cooked Millet with some seasoning until combined.

  5. FINAL TOUCHES

    Just before serving, add the drained feta, Radish rounds, ½ of the chopped oregano and the remaining chopped olives to the bowl of marinated tomatoes. Toss to combine and season.

  6. EAT WELL!

    Make a generous bed of flavour packed Millet and lay over the juicy steak slices. Pour over any pan juices, side with the marinated tomato salad and dollop over the tzatziki. Garnish with the remaining chopped oregano. Beautiful, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Gorgeous Greek Sirloin?

The preparation time for Gorgeous Greek Sirloin with millet, homemade tzatziki & marinated tomatoes is between 40 and 55 minutes.

What is the total time required to make Gorgeous Greek Sirloin with millet, homemade tzatziki & marinated tomatoes?

The total time required to make Gorgeous Greek Sirloin with millet, homemade tzatziki & marinated tomatoes is between 50 and 65 minutes.

How many servings does Gorgeous Greek Sirloin provide?

4 servings

What are the main ingredients in Gorgeous Greek Sirloin?

Balsamic Vinegar, Beef, Cucumber, Danish-style Feta, Free-Range Beef Sirloin, Fresh Oregano, Garlic Clove, Garlic Cloves, Millet, NOMU Lamb Rub, Pitted Kalamata Olives, Plain Yoghurt, Plum Tomato, Plum Tomatoes, Radish

What is the nutritional information of Gorgeous Greek Sirloin?

Calories: 820, Carbs: 65 grams, Fat: grams, Protein: 53.4 grams, Sugar: 7.2 grams, Salt: 1083 grams

How do I prepare Gorgeous Greek Sirloin?

MAKE IT NICE: Toss ½ of the chopped olives and the diced cucumber through the cooked millet with some seasoning until combined. FINAL TOUCHES: Just before serving, add the drained feta, radish rounds, ½ of the chopped oregano and the remaining chopped olives to the bowl of marinated tomatoes. Toss to combine and season. EAT WELL!: Make a generous bed of flavour packed millet and lay over the juicy steak slices. Pour over any pan juices, side with the marinated tomato salad and dollop over the tzatziki. Garnish with the remaining chopped oregano. Beautiful, Chef! MARVELOUS MILLET: Place a pot over a medium heat. When hot, toast the millet for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and keep warm until serving. MARINATE & COMBINE: In a bowl, mix the diced tomatoes with the balsamic vinegar, seasoning and a drizzle of oil, and set aside to marinate. Place the yoghurt in a small bowl with the grated cucumber and some seasoning, and mix to combine. SIZZLING STEAK: Place a pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Fry for 2-4 minutes per side or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter, the grated garlic, and the lamb rub. Remove from the pan on completion, reserving the pan juices, and allow to rest for 5 minutes before slicing and seasoning.

What should be prepared from my kitchen to make Gorgeous Greek Sirloin?

Balsamic Vinegar, Beef, Cucumber, Danish-style Feta, Free-Range Beef Sirloin, Fresh Oregano, Garlic Clove, Garlic Cloves, Millet, NOMU Lamb Rub, Pitted Kalamata Olives, Plain Yoghurt, Plum Tomato, Plum Tomatoes, Radish

How many calories does Gorgeous Greek Sirloin have?

820 calories

How much fat content does Gorgeous Greek Sirloin have?

grams

Woolies Products in this dish

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Add to Woolies Cart
Photo of Mediterranean Cucumber

Mediterranean Cucumber

Add to Woolies Cart
Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Add to Woolies Cart
Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

Add to Woolies Cart
Photo of Radish 150 g

Radish 150 G

Add to Woolies Cart
Views: 806

Svg Vector Icons : http://www.onlinewebfonts.com/icon eCook - Your AI Powered Cookbook 🚀

© eCook

Privacy Policy | Terms Of Service