eCook Meal
Lyonnaise Potatoes & Sirloin Steak
with charred peppers & a Dijon dressed salad
Succulent beef slices are paired with pan-fried potatoes & thinly sliced onions sautéed in butter. Sided with a classic salad laced with sun-dried tomatoes, charred peppers, and Italian cheese ribbons tossed in a mustard-vinaigrette dressing.
Serving guide
Choose your portion size.
BOIL THE POTS
Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 4-5 minutes. Drain and set aside.
CHARRED PEPS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside.
CRISPY POTATOES
When the potatoes are cooked, return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the Onion until starting to brown and char, 4-5 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
STUNNING SALAD
In a small bowl, combine the lemon juice, the mustard, a drizzle of olive oil, and seasoning. Toss through the leaves, the sun-dried tomatoes, the peppers, and the ½ the hard cheese. Set aside.
BASTE THE STEAK
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 the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVICE, PLEASE!
Plate up the tender steak slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef!
Baby Potatoes - 250g
Bell Pepper - 1
Onion - 1
Lemon Juice - 15ml
Dijon Mustard - 10ml
Green Leaves - 20g
Sun-dried Tomatoes - 25g
Italian-style Hard Cheese - 20g
Beef Sirloin - 160g
NOMU One For All Rub - 5ml
BOIL THE POTS
Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 4-5 minutes. Drain and set aside.
CHARRED PEPS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside.
CRISPY POTATOES
When the potatoes are cooked, return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the Onion until starting to brown and char, 4-5 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
STUNNING SALAD
In a small bowl, combine the lemon juice, the mustard, a drizzle of oil, and seasoning. Toss through the leaves, the sun-dried tomatoes, the peppers, and the ½ the hard cheese. Set aside.
BASTE THE STEAK
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 the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVICE, PLEASE!
Plate up the tender steak slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef!
Baby Potatoes - 500g
Bell Pepper - 1
Onion - 1
Lemon Juice - 30ml
Dijon Mustard - 20ml
Green Leaves - 40g
Sun-dried Tomatoes - 50g
Italian-style Hard Cheese - 40g
Beef Sirloin - 320g
NOMU One For All Rub - 10ml
BOIL THE POTS
Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 5-6 minutes. Drain and set aside.
CHARRED PEPS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 4-6 minutes (shifting occasionally). Season, remove from the pan, and set aside.
CRISPY POTATOES
When the potatoes are cooked, return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the Onion until starting to brown and char, 5-6 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
STUNNING SALAD
In a small bowl, combine the lemon juice, the mustard, a drizzle of oil, and seasoning. Toss through the leaves, the sun-dried tomatoes, the peppers, and the ½ the hard cheese. Set aside.
BASTE THE STEAK
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 the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVICE, PLEASE!
Plate up the tender steak slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef!
Baby Potatoes - 750g
Bell Peppers - 2
Onions - 2
Lemon Juice - 45ml
Dijon Mustard - 30ml
Green Leaves - 60g
Sun-dried Tomatoes - 75g
Italian-style Hard Cheese - 60g
Beef Sirloin - 480g
NOMU One For All Rub - 15ml
BOIL THE POTS
Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 5-6 minutes. Drain and set aside.
CHARRED PEPS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 4-6 minutes (shifting occasionally). Season, remove from the pan, and set aside.
CRISPY POTATOES
When the potatoes are cooked, return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the Onion until starting to brown and char, 5-6 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
STUNNING SALAD
In a small bowl, combine the lemon juice, the mustard, a drizzle of oil, and seasoning. Toss through the leaves, the sun-dried tomatoes, the peppers, and the ½ the hard cheese. Set aside.
BASTE THE STEAK
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 the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVICE, PLEASE!
Plate up the tender steak slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef!
Baby Potatoes - 1kg
Bell Peppers - 2
Onions - 2
Lemon Juice - 60ml
Dijon Mustard - 40ml
Green Leaves - 80g
Sun-dried Tomatoes - 100g
Italian-style Hard Cheese - 80g
Beef Sirloin - 640g
NOMU One For All Rub - 20ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R276.63
for 4 servings · R69.16 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Dijon Mustard needs 40 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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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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Sun-dried Tomatoes needs 100 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 7% of packR3.00
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Italian-style Hard Cheese needs 80 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 31% of packR21.54
Not in the Woolies basket — source these elsewhere:
- NOMU One For All Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lyonnaise Potatoes & Sirloin Steak?
The preparation time for Lyonnaise Potatoes & Sirloin Steak with charred peppers & a Dijon dressed salad is between 30 and 55 minutes.
What is the total time required to make Lyonnaise Potatoes & Sirloin Steak with charred peppers & a Dijon dressed salad?
The total time required to make Lyonnaise Potatoes & Sirloin Steak with charred peppers & a Dijon dressed salad is between 40 and 60 minutes.
How many servings does Lyonnaise Potatoes & Sirloin Steak provide?
4 servings
What are the main ingredients in Lyonnaise Potatoes & Sirloin Steak?
Baby Potato, Beef Sirloin, Bell Pepper, Dijon Mustard, Grated Italian-style Hard Cheese, Green Leaves, Lemon Juice, NOMU One For All Rub, Onion, Tomato
What is the nutritional information of Lyonnaise Potatoes & Sirloin Steak?
Calories: 833, Carbs: 80 grams, Fat: grams, Protein: 53.2 grams, Sugar: 24.7 grams, Salt: 688 grams
How do I prepare Lyonnaise Potatoes & Sirloin Steak?
BASTE THE STEAK: 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 the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. STUNNING SALAD: In a small bowl, combine the lemon juice, the mustard, a drizzle of oil, and seasoning. Toss through the leaves, the sun-dried tomatoes, the peppers, and the ½ the hard cheese. Set aside. SERVICE, PLEASE!: Plate up the tender steak slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef! CHARRED PEPS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside. CRISPY POTATOES: When the potatoes are cooked, return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the onion until starting to brown and char, 4-5 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally). BOIL THE POTS: Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 4-5 minutes. Drain and set aside.
What should be prepared from my kitchen to make Lyonnaise Potatoes & Sirloin Steak?
Baby Potato, Beef Sirloin, Bell Pepper, Dijon Mustard, Grated Italian-style Hard Cheese, Green Leaves, Lemon Juice, NOMU One For All Rub, Onion, Tomato
How many calories does Lyonnaise Potatoes & Sirloin Steak have?
833 calories
How much fat content does Lyonnaise Potatoes & Sirloin Steak have?
grams