What are the main ingredients in Grilled Sirloin & Herb-Infused Tomatoes?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Grilled Sirloin & Herb-Infused Tomatoes?

Calories: 722, Carbs: 64 grams, Fat: grams, Protein: 62.1 grams, Sugar: 13.3 grams, Salt: 129 grams

How do I prepare Grilled Sirloin & Herb-Infused Tomatoes?

DINNER IS READY: Make a bed of the tomato rounds, top with the baby marrow pieces, and scatter over the crispy lentils. Lay over the steak slices. Drizzle over the dressing (to taste) and sprinkle over the toasted seeds. Tuck in, Chef! CHARRING MOMENT: Return the pan, wiped down if necessary, to high heat with a drizzle of oil. When hot, fry the baby marrow pieces until lightly charred, 1-2 minutes (shifting occasionally). Remove from the pan and season. STEAK: Place a grill pan (or return the pan) over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter, the rosemary, and the paprika mix. Remove from the pan and rest for 5 minutes before slicing and seasoning. LENTILS: Return the pan (with a lid) to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season. DRESSING: Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan. In a bowl, combine the garlic, the balsamic vinegar, the chilli flakes (to taste), a sweetener (to taste), and 20ml of olive oil. Mix to emulsify, and season. Add the tomato slices, the rinsed oregano, seasoning, and set aside in the fridge. TOAST: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan.

What should be prepared from my kitchen to make Grilled Sirloin & Herb-Infused Tomatoes?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Grilled Sirloin & Herb-Infused Tomatoes

Want to make your own oregano-infused balsamic dressing? All you need are these UCOOK ingredients, a jar and some arm action! Slices of tomato will soak up this heavenly, homemade liquid, which will be served with pan-fried baby marrow, crispy lentils, and seared beef sirloin steak. Served with toasted pumpkin seeds.

Grilled Sirloin & Herb-Infused Tomatoes

with charred baby marrow, crispy lentils & toasted pumpkin seeds

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Balsamic Vinegar
Beef Sirloin
Dried Chilli Flakes
Fresh Oregano
Fresh Rosemary
Garlic Clove
Garlic Cloves
Paprika Mix
Pumpkin Seeds
Tinned Lentils
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Seasoning (salt & pepper)
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Photo of Grilled Sirloin & Herb-Infused Tomatoes

Serves 1

TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan.
DRESSING
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan. In a bowl, combine the garlic, the balsamic vinegar, the chilli flakes (to taste), a sweetener (to taste), and 10ml of olive oil. Mix to emulsify, and season. Add the tomato slices, the rinsed oregano, seasoning, and set aside in the fridge.
LENTILS
Return the pan (with a lid) to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
STEAK
Place a grill pan (or return the pan) over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter, the rosemary, and the paprika mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHARRING MOMENT
Return the pan, wiped down if necessary, to high heat with a drizzle of oil. When hot, fry the baby marrow pieces until lightly charred, 1-2 minutes (shifting occasionally). Remove from the pan and season.
DINNER IS READY
Make a bed of the tomato rounds, top with the baby marrow pieces, and scatter over the crispy lentils. Lay over the steak slices. Drizzle over the dressing (to taste) and sprinkle over the toasted seeds. Tuck in, Chef!

Pumpkin Seeds - 10g
Garlic Clove - 1
Balsamic Vinegar - 30ml
Dried Chilli Flakes - 2,5ml
Tomato - 1
Fresh Oregano - 3g
Tinned Lentils - 120g
Beef Sirloin - 160g
Fresh Rosemary - 3g
Paprika Mix - 5ml
Baby Marrow - 100g

Download the Recipe

Serves 2

TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan.
DRESSING
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan. In a bowl, combine the garlic, the balsamic vinegar, the chilli flakes (to taste), a sweetener (to taste), and 20ml of olive oil. Mix to emulsify, and season. Add the tomato slices, the rinsed oregano, seasoning, and set aside in the fridge.
LENTILS
Return the pan (with a lid) to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
STEAK
Place a grill pan (or return the pan) over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter, the rosemary, and the paprika mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHARRING MOMENT
Return the pan, wiped down if necessary, to high heat with a drizzle of oil. When hot, fry the baby marrow pieces until lightly charred, 1-2 minutes (shifting occasionally). Remove from the pan and season.
DINNER IS READY
Make a bed of the tomato rounds, top with the baby marrow pieces, and scatter over the crispy lentils. Lay over the steak slices. Drizzle over the dressing (to taste) and sprinkle over the toasted seeds. Tuck in, Chef!

Pumpkin Seeds - 20g
Garlic Clove - 1
Balsamic Vinegar - 60ml
Dried Chilli Flakes - 5ml
Tomatoes - 2
Fresh Oregano - 5g
Tinned Lentils - 240g
Beef Sirloin - 320g
Fresh Rosemary - 5g
Paprika Mix - 10ml
Baby Marrow - 200g

Download the Recipe

Serves 3

TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan.
DRESSING
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan. In a bowl, combine the garlic, the balsamic vinegar, the chilli flakes (to taste), a sweetener (to taste), and 30ml of olive oil. Mix to emulsify, and season. Add the tomato slices, the rinsed oregano, seasoning, and set aside in the fridge.
LENTILS
Return the pan (with a lid) to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
STEAK
Place a grill pan (or return the pan) over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter, the rosemary, and the paprika mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHARRING MOMENT
Return the pan, wiped down if necessary, to high heat with a drizzle of oil. When hot, fry the baby marrow pieces until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pan and season.
DINNER IS READY
Make a bed of the tomato rounds, top with the baby marrow pieces, and scatter over the crispy lentils. Lay over the steak slices. Drizzle over the dressing (to taste) and sprinkle over the toasted seeds. Tuck in, Chef!

Pumpkin Seeds - 30g
Garlic Cloves - 2
Balsamic Vinegar - 90ml
Dried Chilli Flakes - 7,5ml
Tomatoes - 3
Fresh Oregano - 8g
Tinned Lentils - 360g
Fresh Rosemary - 8g
Beef Sirloin - 480g
Paprika Mix - 15ml
Baby Marrow - 300g

Download the Recipe

Serves 4

TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan.
DRESSING
Return the pan to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Remove from the pan. In a bowl, combine the garlic, the balsamic vinegar, the chilli flakes (to taste), a sweetener (to taste), and 40ml of olive oil. Mix to emulsify, and season. Add the tomato slices, the rinsed oregano, seasoning, and set aside in the fridge.
LENTILS
Return the pan (with a lid) to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 12-15 minutes (shifting occasionally). Remove from the pan and season.
STEAK
Place a grill pan (or return the pan) over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter, the rosemary, and the paprika mix. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHARRING MOMENT
Return the pan, wiped down if necessary, to high heat with a drizzle of oil. When hot, fry the baby marrow pieces until lightly charred, 2-3 minutes (shifting occasionally). Remove from the pan and season.
DINNER IS READY
Make a bed of the tomato rounds, top with the baby marrow pieces, and scatter over the crispy lentils. Lay over the steak slices. Drizzle over the dressing (to taste) and sprinkle over the toasted seeds. Tuck in, Chef!