Hearty Beef Sirloin Steak

Name: Hearty Beef Sirloin Steak
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Beef; Butternut; Flaked Almonds; Free-Range Beef Sirloin; Fresh Parsley; Kale; Lemon; Lemons; Low Fat Plain Yoghurt; Tomato; Tomatoes

This mouthwatering beef dish is gluten-conscious, carb-conscious, and packed with nutritious veggies! It is served with a lemony yoghurt dressing and fresh kale to create a totally health-conscious yet flavour-rich dish! Balanced and delicious!

Hearty Beef Sirloin Steak

with a lemon yoghurt dressing & roasted butternut

4.7

10 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

ROAST VEG
Preheat the oven to 200°C. Spread out the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes. Place the Tomato wedges in a bowl. Coat in oil and season. When the butternut reaches the halfway mark, give the tray a shift and add the dressed Tomatoes to the tray. Return to the oven for the remaining cooking time until the tomatoes are lightly charred and the butternut is crispy.
SOME PREP
In a bowl, combine the yoghurt with the chopped parsley. Mix in some Lemon zest and the juice of 1 lemon wedge. Season to taste and set aside for serving. Place the shredded Kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, massage the kale until soft and coated in oil. Set aside for serving. If you prefer cooked kale, scatter it over the roasting Butternut and Tomatoes in the final 10 minutes.
TOASTY ALMONDS
Place the Flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
SUCCULENT STEAK
Return the pan to 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. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). Remove from the pan on completion and rest for 5 minutes before slicing. Lightly season the slices.
TIME TO ENJOY!
Scoop up some roast Butternut and Tomatoes. Top with the sliced Beef/" title="View all our recipes with Beef at eCook">Beef and serve the lemony Kale on the side. Drizzle over the zesty yoghurt dressing and garnish with the toasted almond flakes. Delicious!

Butternut - 250g
Tomato - 1
Low Fat Plain Yoghurt - 50ml
Fresh Parsley - 4g
Lemon - 1
Kale - 50g
Flaked Almonds - 10g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 160g

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Serves 2

ROAST VEG
Preheat the oven to 200°C. Spread out the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes. Place the Tomato wedges in a bowl. Coat in oil and season. When the butternut reaches the halfway mark, give the tray a shift and add the dressed Tomatoes to the tray. Return to the oven for the remaining cooking time until the tomatoes are lightly charred and the butternut is crispy.
SOME PREP
In a bowl, combine the yoghurt with the chopped parsley. Mix in some Lemon zest and the juice of 2 lemon wedges. Season to taste and set aside for serving. Place the shredded Kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, massage the kale until soft and coated in oil. Set aside for serving. If you prefer cooked kale, scatter it over the roasting Butternut and Tomatoes in the final 10 minutes.
TOASTY ALMONDS
Place the Flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
SUCCULENT STEAK
Return the pan to 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. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). Remove from the pan on completion and rest for 5 minutes before slicing. Lightly season the slices.
TIME TO ENJOY!
Scoop up some roast Butternut and Tomatoes. Top with the sliced Beef/" title="View all our recipes with Beef at eCook">Beef and serve the lemony Kale on the side. Drizzle over the zesty yoghurt dressing and garnish with the toasted almond flakes. Delicious!

Butternut - 500g
Tomato - 1
Low Fat Plain Yoghurt - 100ml
Fresh Parsley - 8g
Lemon - 1
Kale - 100g
Flaked Almonds - 20g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 320g

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Serves 3

ROAST VEG
Preheat the oven to 200°C. Spread out the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes. Place the Tomato wedges in a bowl. Coat in oil and season. When the butternut reaches the halfway mark, give the tray a shift and add the dressed Tomatoes to the tray. Return to the oven for the remaining cooking time until the tomatoes are lightly charred and the butternut is crispy.
SOME PREP
In a bowl, combine the yoghurt with the chopped parsley. Mix in some Lemon zest and the juice of 3 lemon wedges. Season to taste and set aside for serving. Place the shredded Kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, massage the kale until soft and coated in oil. Set aside for serving. If you prefer cooked kale, scatter it over the roasting Butternut and Tomatoes in the final 10 minutes.
TOASTY ALMONDS
Place the Flaked Almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
SUCCULENT STEAK
Return the pan to 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. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). Remove from the pan on completion and rest for 5 minutes before slicing. Lightly season the slices.
TIME TO ENJOY!
Scoop up some roast Butternut and Tomatoes. Top with the sliced Beef/" title="View all our recipes with Beef at eCook">Beef and serve the lemony Kale on the side. Drizzle over the zesty yoghurt dressing and garnish with the toasted almond flakes. Delicious!

Butternut - 750g
Tomatoes - 2
Low Fat Plain Yoghurt - 150ml
Fresh Parsley - 12g
Lemons - 2
Kale - 150g
Flaked Almonds - 30g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 480g

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Serves 4

ROAST VEG
Preheat the oven to 200°C. Spread out the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes. Place the Tomato wedges in a bowl. Coat in oil and season. When the butternut reaches the halfway mark, give the tray a shift and add the dressed Tomatoes to the tray. Return to the oven for the remaining cooking time until the tomatoes are lightly charred and the butternut is crispy.
SOME PREP
In a bowl, combine the yoghurt with the chopped parsley. Mix in some Lemon zest and the juice of 4 lemon wedges. Season to taste and set aside for serving. Place the shredded Kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, massage the kale until soft and coated in oil. Set aside for serving. If you prefer cooked kale, scatter it over the roasting Butternut and Tomatoes in the final 10 minutes.
TOASTY ALMONDS
Place the Flaked Almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
SUCCULENT STEAK
Return the pan to 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. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). Remove from the pan on completion and rest for 5 minutes before slicing. Lightly season the slices.
TIME TO ENJOY!
Scoop up some roast Butternut and Tomatoes. Top with the sliced Beef/" title="View all our recipes with Beef at eCook">Beef and serve the lemony Kale on the side. Drizzle over the zesty yoghurt dressing and garnish with the toasted almond flakes. Delicious!

Butternut - 1kg
Tomatoes - 2
Low Fat Plain Yoghurt - 200ml
Fresh Parsley - 15g
Lemons - 2
Kale - 200g
Flaked Almonds - 40g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 640g

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Frequently Asked Questions

What is the preparation time for Hearty Beef Sirloin Steak?

The preparation time for Hearty Beef Sirloin Steak with a lemon yoghurt dressing & roasted butternut is between 20 and 35 minutes.

What is the total time required to make Hearty Beef Sirloin Steak with a lemon yoghurt dressing & roasted butternut?

The total time required to make Hearty Beef Sirloin Steak with a lemon yoghurt dressing & roasted butternut is between 35 and 50 minutes.

How many servings does Hearty Beef Sirloin Steak provide?

4 servings

What are the main ingredients in Hearty Beef Sirloin Steak?

Beef, Butternut, Flaked Almonds, Free-Range Beef Sirloin, Fresh Parsley, Kale, Lemon, Lemons, Low Fat Plain Yoghurt, Tomato, Tomatoes

What is the nutritional information of Hearty Beef Sirloin Steak?

Calories: 619, Carbs: 41 grams, Fat: grams, Protein: 46.4 grams, Sugar: 11.5 grams, Salt: 165 grams

How do I prepare Hearty Beef Sirloin Steak?

TOASTY ALMONDS: Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. SUCCULENT STEAK: Return the pan to 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. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). Remove from the pan on completion and rest for 5 minutes before slicing. Lightly season the slices. TIME TO ENJOY!: Scoop up some roast butternut and tomatoes. Top with the sliced beef and serve the lemony kale on the side. Drizzle over the zesty yoghurt dressing and garnish with the toasted almond flakes. Delicious! SOME PREP: In a bowl, combine the yoghurt with the chopped parsley. Mix in some lemon zest and the juice of 2 lemon wedges. Season to taste and set aside for serving. Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Using your hands, massage the kale until soft and coated in oil. Set aside for serving. If you prefer cooked kale, scatter it over the roasting butternut and tomatoes in the final 10 minutes. ROAST VEG: Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes. Place the tomato wedges in a bowl. Coat in oil and season. When the butternut reaches the halfway mark, give the tray a shift and add the dressed tomatoes to the tray. Return to the oven for the remaining cooking time until the tomatoes are lightly charred and the butternut is crispy.