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
Gorgeous Greek Sirloin
with millet, homemade tzatziki & marinated tomatoes
Hands on Time: 40 - 55 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- 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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
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.
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 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.
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!
Millet - 75ml
Plum Tomato - 1
Balsamic Vinegar - 15ml
Plain Yoghurt - 30ml
Cucumber - 50g
Free-range Beef Sirloin - 160g
Garlic Clove - 1
NOMU Lamb Rub - 7,5ml
Pitted Kalamata Olives - 25g
Danish-style Feta - 40g
Radish - 20g
Fresh Oregano - 5g
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.
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!
Millet - 150ml
Plum Tomatoes - 2
Balsamic Vinegar - 30ml
Plain Yoghurt - 65ml
Cucumber - 100g
Free-range Beef Sirloin - 320g
Garlic Cloves - 2
NOMU Lamb Rub - 15ml
Pitted Kalamata Olives - 50g
Danish-style Feta - 80g
Radish - 40g
Fresh Oregano - 10g
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.
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 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.
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!
Millet - 225ml
Plum Tomatoes - 3
Balsamic Vinegar - 45ml
Plain Yoghurt - 85ml
Cucumber - 150g
Free-range Beef Sirloin - 480g
Garlic Cloves - 3
NOMU Lamb Rub - 22,5ml
Pitted Kalamata Olives - 75g
Danish-style Feta - 120g
Radish - 60g
Fresh Oregano - 15g
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.
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 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.
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!
Millet - 300ml
Plum Tomatoes - 4
Balsamic Vinegar - 60ml
Plain Yoghurt - 125ml
Cucumber - 200g
Free-range Beef Sirloin - 640g
Garlic Cloves - 4
NOMU Lamb Rub - 30ml
Pitted Kalamata Olives - 100g
Danish-style Feta - 160g
Radish - 80g
Fresh Oregano - 20g
Woolies Products in this dish
