eCook Meal
Gorgeous Greek Sirloin
with millet, homemade tzatziki & marinated tomatoes
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R323.41
for 4 servings · R80.85 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R153.99 · 1.07× packR164.26
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Plum Tomatoes needs 4Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Oregano needs 20 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 13% of packR7.60
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Balsamic Vinegar needs 60 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 24% of packR13.20
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
Not in the Woolies basket — source these elsewhere:
- NOMU Lamb Rub
- Millet
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beef Sirloin, Cucumber, Feta, Garlic, Millet, NOMU Lamb Rub, Oregano, Pitted Kalamata Olives, Plum Tomato, Radish, Yoghurt
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. 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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Gorgeous Greek Sirloin?
Balsamic Vinegar, Beef, Beef Sirloin, Cucumber, Feta, Garlic, Millet, NOMU Lamb Rub, Oregano, Pitted Kalamata Olives, Plum Tomato, Radish, Yoghurt
How many calories does Gorgeous Greek Sirloin have?
820 calories
How much fat content does Gorgeous Greek Sirloin have?
grams