Tender sirloin steak is pan fried and basted in lemon & parsley, giving it a zesty & vibrant flavour. Served alongside roasted beetroot and a fresh green salad crumbled with Danish-style feta, this dish is oh-so-satisfying. Bright & beautiful, this meal is perfect for impressing guests or simply treating yourself to something special.
Lemon & Parsley Steak
Lemon & Parsley Steak
with roasted beetroot & Danish-style feta
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beetroot
- Cucumber
- Danish-style Feta
- Free-Range Beef Sirloin
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon Juice
- Radish
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
GET TO THE ROOT OF IT
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FRESH SIDE
In a bowl, combine the rinsed green leaves, the Cucumber half-moons, the radish rounds, a drizzle of olive oil, and seasoning. Set aside.
BEST BASTE IN TOWN
In a small bowl, combine the lemon juice, the grated garlic, ½ the chopped parsley and seasoning.
SIZZLING, CHEF!
When the Beetroot has 10 minutes remaining, place a 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 and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the lemon & parsley mix. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED
Plate up the fresh salad and serve the roasted Beetroot alongside. Side with the sirloin slices drizzled with any reserved pan juices. Crumble over the drained feta and garnish with the remaining parsley. Service, please!
GET TO THE ROOT OF IT
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FRESH SIDE
In a bowl, combine the rinsed green leaves, the Cucumber half-moons, the radish rounds, a drizzle of olive oil, and seasoning. Set aside.
BEST BASTE IN TOWN
In a small bowl, combine the lemon juice, the grated garlic, ½ the chopped parsley and seasoning.
SIZZLING, CHEF!
When the Beetroot has 10 minutes remaining, place a 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 and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the lemon & parsley mix. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED
Plate up the fresh salad and serve the roasted Beetroot alongside. Side with the sirloin slices drizzled with any reserved pan juices. Crumble over the drained feta and garnish with the remaining parsley. Service, please!
GET TO THE ROOT OF IT
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
FRESH SIDE
In a bowl, combine the rinsed green leaves, the Cucumber half-moons, the radish rounds, a drizzle of olive oil, and seasoning. Set aside.
BEST BASTE IN TOWN
In a small bowl, combine the lemon juice, the grated garlic, ½ the chopped parsley and seasoning.
SIZZLING, CHEF!
When the Beetroot has 10 minutes remaining, place a 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 and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the lemon & parsley mix. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED
Plate up the fresh salad and serve the roasted Beetroot alongside. Side with the sirloin slices drizzled with any reserved pan juices. Crumble over the drained feta and garnish with the remaining parsley. Service, please!
GET TO THE ROOT OF IT
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
FRESH SIDE
In a bowl, combine the rinsed green leaves, the Cucumber half-moons, the radish rounds, a drizzle of olive oil, and seasoning. Set aside.
BEST BASTE IN TOWN
In a small bowl, combine the lemon juice, the grated garlic, ½ the chopped parsley and seasoning.
SIZZLING, CHEF!
When the Beetroot has 10 minutes remaining, place a 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 and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the lemon & parsley mix. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
DINNER IS SERVED
Plate up the fresh salad and serve the roasted Beetroot alongside. Side with the sirloin slices drizzled with any reserved pan juices. Crumble over the drained feta and garnish with the remaining parsley. Service, please!
Frequently Asked Questions
What is the preparation time for Lemon & Parsley Steak?
The preparation time for Lemon & Parsley Steak with roasted beetroot & Danish-style feta is between 30 and 45 minutes.
What is the total time required to make Lemon & Parsley Steak with roasted beetroot & Danish-style feta?
The total time required to make Lemon & Parsley Steak with roasted beetroot & Danish-style feta is between 40 and 60 minutes.
How many servings does Lemon & Parsley Steak provide?
4 servings
What are the main ingredients in Lemon & Parsley Steak?
Beef, Beetroot, Cucumber, Danish-style Feta, Free-Range Beef Sirloin, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Lemon Juice, Radish
What is the nutritional information of Lemon & Parsley Steak?
Calories: 552, Carbs: 23 grams, Fat: grams, Protein: 45.8 grams, Sugar: 5.1 grams, Salt: 697 grams
How do I prepare Lemon & Parsley Steak?
GET TO THE ROOT OF IT: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). FRESH SIDE: In a bowl, combine the rinsed green leaves, the cucumber half-moons, the radish rounds, a drizzle of olive oil, and seasoning. Set aside. BEST BASTE IN TOWN: In a small bowl, combine the lemon juice, the grated garlic, ½ the chopped parsley and seasoning. SIZZLING, CHEF!: When the beetroot has 10 minutes remaining, place a 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 and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the lemon & parsley mix. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning. DINNER IS SERVED: Plate up the fresh salad and serve the roasted beetroot alongside. Side with the sirloin slices drizzled with any reserved pan juices. Crumble over the drained feta and garnish with the remaining parsley. Service, please!
What should be prepared from my kitchen to make Lemon & Parsley Steak?
Beef, Beetroot, Cucumber, Danish-style Feta, Free-Range Beef Sirloin, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Lemon Juice, Radish
How many calories does Lemon & Parsley Steak have?
552 calories
How much fat content does Lemon & Parsley Steak have?
grams
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