Tender sirloin is adorned in a garlic butter basting, drizzled with chimichurri and served alongside a rustic potato mash. Sided with a flavoursome edamame and baby tomato salad. Topped with ribbons of Italian-style cheese – it’s a glorious taste sensation you will never forget!
Paul Cluver’s Sirloin & Rustic Mash
Paul Cluver’s Sirloin & Rustic Mash
with edamame beans & chimichurri
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Edamame Beans
- Free-Range Beef Sirloin
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Italian-style Hard Cheese
- Lemon Juice
- Pesto Princess Chimichurri Sauce
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST & MARINATE
Boil the kettle. Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 30-35 minutes (shifting halfway). Place the halved baby tomatoes in a bowl with a drizzle of olive oil, the lemon juice, ½ of the chopped parsley, and seasoning. Toss to combine.
EASY EDAMAME
Submerge the edamame beans in salted boiling water until plumped, 3-4 minutes. Drain and add to the bowl of tomatoes.
TIME TO FRY
Place 10g of butter in a microwave safe bowl and melt in the microwave until liquid. Alternatively, melt in a pan on the stove. Combine the melted butter with the grated garlic and seasoning. When the potatoes have 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. Brush the steak with the garlic butter. 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). Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
MASH & ASSEMBLE
When the potatoes are soft and golden, mash in a bowl with a knob of butter until a chunky mash and season. Just before serving, toss the cheese ribbons and the rinsed green leaves through the tomato salad until well combined. Add a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 5ml increments until drizzling consistency.
DELECTABLE DINNER
Plate up the Potato mash and top with the sliced sirloin. Drizzle the chimichurri over the steak and side with the bean and tomato salad. Garnish with the remaining chopped parsley. Yes, please!
ROAST & MARINATE
Boil the kettle. Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 30-35 minutes (shifting halfway). Place the halved baby tomatoes in a bowl with a drizzle of olive oil, the lemon juice, ½ of the chopped parsley, and seasoning. Toss to combine.
EASY EDAMAME
Submerge the edamame beans in salted boiling water until plumped, 3-4 minutes. Drain and add to the bowl of tomatoes.
TIME TO FRY
Place 20g of butter in a microwave safe bowl and melt in the microwave until liquid. Alternatively, melt in a pan on the stove. Combine the melted butter with the grated garlic and seasoning. When the potatoes have 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. Brush the steak with the garlic butter. 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). Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
MASH & ASSEMBLE
When the potatoes are soft and golden, mash in a bowl with a knob of butter until a chunky mash and season. Just before serving, toss the cheese ribbons and the rinsed green leaves through the tomato salad until well combined. Add a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 5ml increments until drizzling consistency.
DELECTABLE DINNER
Plate up the Potato mash and top with the sliced sirloin. Drizzle the chimichurri over the steak and side with the bean and tomato salad. Garnish with the remaining chopped parsley. Yes, please!
ROAST & MARINATE
Boil the kettle. Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 35-40 minutes (shifting halfway). Place the halved baby tomatoes in a bowl with a drizzle of olive oil, the lemon juice, ½ of the chopped parsley, and seasoning. Toss to combine.
EASY EDAMAME
Submerge the edamame beans in salted boiling water until plumped, 3-4 minutes. Drain and add to the bowl of tomatoes.
TIME TO FRY
Place 30g of butter in a microwave safe bowl and melt in the microwave until liquid. Alternatively, melt in a pan on the stove. Combine the melted butter with the grated garlic and seasoning. When the potatoes have 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. Brush the steak with the garlic butter. 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). Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
MASH & ASSEMBLE
When the potatoes are soft and golden, mash in a bowl with a knob of butter until a chunky mash and season. Just before serving, toss the cheese ribbons and the rinsed green leaves through the tomato salad until well combined. Add a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 5ml increments until drizzling consistency.
DELECTABLE DINNER
Plate up the Potato mash and top with the sliced sirloin. Drizzle the chimichurri over the steak and side with the bean and tomato salad. Garnish with the remaining chopped parsley. Yes, please!
ROAST & MARINATE
Boil the kettle. Preheat the oven to 200°C. Spread the Potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 35-40 minutes (shifting halfway). Place the halved baby tomatoes in a bowl with a drizzle of olive oil, the lemon juice, ½ of the chopped parsley, and seasoning. Toss to combine.
EASY EDAMAME
Submerge the edamame beans in salted boiling water until plumped, 3-4 minutes. Drain and add to the bowl of tomatoes.
TIME TO FRY
Place 40g of butter in a microwave safe bowl and melt in the microwave until liquid. Alternatively, melt in a pan on the stove. Combine the melted butter with the grated garlic and seasoning. When the potatoes have 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. Brush the steak with the garlic butter. 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). Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
MASH & ASSEMBLE
When the potatoes are soft and golden, mash in a bowl with a knob of butter until a chunky mash and season. Just before serving, toss the cheese ribbons and the rinsed green leaves through the tomato salad until well combined. Add a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 5ml increments until drizzling consistency.
DELECTABLE DINNER
Plate up the Potato mash and top with the sliced sirloin. Drizzle the chimichurri over the steak and side with the bean and tomato salad. Garnish with the remaining chopped parsley. Yes, please!
Frequently Asked Questions
What is the preparation time for Paul Cluver’s Sirloin & Rustic Mash?
The preparation time for Paul Cluver’s Sirloin & Rustic Mash with edamame beans & chimichurri is between 30 and 45 minutes.
What is the total time required to make Paul Cluver’s Sirloin & Rustic Mash with edamame beans & chimichurri?
The total time required to make Paul Cluver’s Sirloin & Rustic Mash with edamame beans & chimichurri is between 45 and 55 minutes.
How many servings does Paul Cluver’s Sirloin & Rustic Mash provide?
4 servings
What are the main ingredients in Paul Cluver’s Sirloin & Rustic Mash?
Baby Tomatoes, Beef, Edamame Beans, Free-Range Beef Sirloin, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Italian-style Hard Cheese, Lemon Juice, Pesto Princess Chimichurri Sauce, Potato
What is the nutritional information of Paul Cluver’s Sirloin & Rustic Mash?
Calories: 667, Carbs: 49 grams, Fat: grams, Protein: 51 grams, Sugar: 4.9 grams, Salt: 51 grams
How do I prepare Paul Cluver’s Sirloin & Rustic Mash?
DELECTABLE DINNER: Plate up the potato mash and top with the sliced sirloin. Drizzle the chimichurri over the steak and side with the bean and tomato salad. Garnish with the remaining chopped parsley. Yes, please! ROAST & MARINATE: Boil the kettle. Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through, 30-35 minutes (shifting halfway). Place the halved baby tomatoes in a bowl with a drizzle of olive oil, the lemon juice, ½ of the chopped parsley, and seasoning. Toss to combine. EASY EDAMAME: Submerge the edamame beans in salted boiling water until plumped, 3-4 minutes. Drain and add to the bowl of tomatoes. TIME TO FRY: Place 20g of butter in a microwave safe bowl and melt in the microwave until liquid. Alternatively, melt in a pan on the stove. Combine the melted butter with the grated garlic and seasoning. When the potatoes have 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. Brush the steak with the garlic butter. 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). Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning. MASH & ASSEMBLE: When the potatoes are soft and golden, mash in a bowl with a knob of butter until a chunky mash and season. Just before serving, toss the cheese ribbons and the rinsed green leaves through the tomato salad until well combined. Add a drizzle of olive oil and seasoning. Loosen the chimichurri with olive oil in 5ml increments until drizzling consistency.
What should be prepared from my kitchen to make Paul Cluver’s Sirloin & Rustic Mash?
Baby Tomatoes, Beef, Edamame Beans, Free-Range Beef Sirloin, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Italian-style Hard Cheese, Lemon Juice, Pesto Princess Chimichurri Sauce, Potato
How many calories does Paul Cluver’s Sirloin & Rustic Mash have?
667 calories
How much fat content does Paul Cluver’s Sirloin & Rustic Mash have?
grams
Woolies Products in this dish
