They say you eat with your eyes first, so get ready for a picture-perfect plate, Chef! A bed of fresh greens are dotted with creamy crumblings of feta & toasted nuts. Served with golden-roasted potato and a juicy, seared beef steak. Dollops of pesto-infused yoghurt complete this camera-ready cuisine. Best enjoyed with the recommended Muratie wine pairing.
Muratie’s Rustic Beef Sirloin Feast
Muratie’s Rustic Beef Sirloin Feast
with potato chunks
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter
CRISPY POTATO
Coat the potato in oil, oregano and some seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C and roast for 25-30 minutes (shifting occasionally).
BUTTER-BASTED STEAK
Place a pan over medium-high heat. Toast the Almonds until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PESTO-YOGHURT
In a small bowl, add the pesto yoghurt and loosen with water in 5ml increments, until a drizzling consistency.
THE DEFINITION OF DELISH
Plate up the green leaves, topped with the feta, the Almonds and a drizzle of olive oil. Side with the crispy potatoes and beef slices. Drizzle over the pesto yoghurt. Dig in, Chef!
Potato Chunks - 200g
Dried Oregano - 5ml
Almonds - 10g
Beef Sirloin - 160g
Pesto Yoghurt - 50ml
Green Leaves - 20g
Danish-style Feta - 20g
CRISPY POTATO
Coat the potato in oil, oregano and some seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C and roast for 25-30 minutes (shifting occasionally).
BUTTER-BASTED STEAK
Place a pan over medium-high heat. Toast the Almonds until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PESTO-YOGHURT
In a small bowl, add the pesto yoghurt and loosen with water in 5ml increments, until a drizzling consistency.
THE DEFINITION OF DELISH
Plate up the green leaves, topped with the feta, the Almonds and a drizzle of olive oil. Side with the crispy potatoes and beef slices. Drizzle over the pesto yoghurt. Dig in, Chef!
Potato Chunks - 400g
Dried Oregano - 10ml
Almonds - 20g
Beef Sirloin - 320g
Pesto Yoghurt - 100ml
Green Leaves - 40g
Danish-style Feta - 40g
CRISPY POTATO
Coat the potato in oil, oregano and some seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C and roast for 30-35 minutes (shifting occasionally).
BUTTER-BASTED STEAK
Place a pan over medium-high heat. Toast the Almonds until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PESTO-YOGHURT
In a small bowl, add the pesto yoghurt and loosen with water in 5ml increments, until a drizzling consistency.
THE DEFINITION OF DELISH
Plate up the green leaves, topped with the feta, the Almonds and a drizzle of olive oil. Side with the crispy potatoes and beef slices. Drizzle over the pesto yoghurt. Dig in, Chef!
Potato Chunks - 600g
Dried Oregano - 15ml
Almonds - 30g
Beef Sirloin - 480g
Pesto Yoghurt - 150ml
Green Leaves - 60g
Danish-style Feta - 60g
CRISPY POTATO
Coat the potato in oil, oregano and some seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C and roast for 30-35 minutes (shifting occasionally).
BUTTER-BASTED STEAK
Place a pan over medium-high heat. Toast the Almonds until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PESTO-YOGHURT
In a small bowl, add the pesto yoghurt and loosen with water in 5ml increments, until a drizzling consistency.
THE DEFINITION OF DELISH
Plate up the green leaves, topped with the feta, the Almonds and a drizzle of olive oil. Side with the crispy potatoes and beef slices. Drizzle over the pesto yoghurt. Dig in, Chef!
Potato Chunks - 800g
Dried Oregano - 20ml
Almonds - 40g
Beef Sirloin - 640g
Pesto Yoghurt - 200ml
Green Leaves - 80g
Danish-style Feta - 80g
Frequently Asked Questions
What is the preparation time for Muratie’s Rustic Beef Sirloin Feast?
The preparation time for Muratie’s Rustic Beef Sirloin Feast with potato chunks is between 15 and 20 minutes.
What is the total time required to make Muratie’s Rustic Beef Sirloin Feast with potato chunks?
The total time required to make Muratie’s Rustic Beef Sirloin Feast with potato chunks is between 20 and 25 minutes.
How many servings does Muratie’s Rustic Beef Sirloin Feast provide?
4 servings
What are the main ingredients in Muratie’s Rustic Beef Sirloin Feast?
Almonds, Beef Sirloin, Danish-style Feta, Dried Oregano, Green Leaves, Pesto Yoghurt, Potato Chunks
What is the nutritional information of Muratie’s Rustic Beef Sirloin Feast?
Calories: 705, Carbs: 41 grams, Fat: grams, Protein: 47.7 grams, Sugar: 5.9 grams, Salt: 524 grams
How do I prepare Muratie’s Rustic Beef Sirloin Feast?
THE DEFINITION OF DELISH: Plate up the green leaves, topped with the feta, the almonds and a drizzle of olive oil. Side with the crispy potatoes and beef slices. Drizzle over the pesto yoghurt. Dig in, Chef! PESTO-YOGHURT: In a small bowl, add the pesto yoghurt and loosen with water in 5ml increments, until a drizzling consistency. BUTTER-BASTED STEAK: Place a pan over medium-high heat. Toast the almonds until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. 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. Remove from the pan and rest for 5 minutes before slicing and seasoning. CRISPY POTATO: Coat the potato in oil, oregano and some seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C and roast for 25-30 minutes (shifting occasionally).
What should be prepared from my kitchen to make Muratie’s Rustic Beef Sirloin Feast?
Almonds, Beef Sirloin, Danish-style Feta, Dried Oregano, Green Leaves, Pesto Yoghurt, Potato Chunks
How many calories does Muratie’s Rustic Beef Sirloin Feast have?
705 calories
How much fat content does Muratie’s Rustic Beef Sirloin Feast have?
grams
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