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!
Beetroot - 300g
Green Leaves - 20g
Cucumber - 50g
Radish - 20g
Lemon Juice - 10ml
Garlic Clove - 1
Fresh Parsley - 4g
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
Danish-style Feta - 25g
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!
Beetroot - 600g
Green Leaves - 40g
Cucumber - 100g
Radish - 40g
Lemon Juice - 20ml
Garlic Clove - 1
Fresh Parsley - 8g
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
Danish-style Feta - 50g
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!
Beetroot - 900g
Green Leaves - 60g
Cucumber - 150g
Radish - 60g
Lemon Juice - 30ml
Garlic Cloves - 2
Fresh Parsley - 12g
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
Danish-style Feta - 75g
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!
Beetroot - 1,2kg
Green Leaves - 80g
Cucumber - 200g
Radish - 80g
Lemon Juice - 40ml
Garlic Cloves - 2
Fresh Parsley - 15g
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
Danish-style Feta - 100g
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
Woolies Products in this dish
