Tender beef sirloin + roast sweet potato = foolproof dinner bliss! Spruce things up with sprinklings of peri-peri spice, freshly made salsa verde sauce, and a crunchy radish, cucumber, pumpkin seed, and feta salad.
SALSA VERDE SIRLOIN
SALSA VERDE SIRLOIN
with peri-peri sweet potato wedges, feta & a vibrant salad
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Beef
- Cucumber
- Danish-style Feta
- Free-Range Beef Sirloin
- Fresh Coriander
- Fresh Parsley
- Garlic Clove
- Lemon
- NOMU Peri-Peri Rub
- Pumpkin Seeds
- Radish
- Salad Leaves
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
PERI-PERI WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the Peri-Peri Rub to taste, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SALSA VERDE TIME!
Place the chopped parsley and coriander in a bowl and add the grated garlic to taste. Mix in 15ml of olive oil, the juice of 2 Lemon wedges, and some lemon zest to taste. Season to taste and set aside for serving.
POP THOSE PUMPKIN SEEDS
Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SEAR THE SIRLOIN
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 2-3 minutes until the fat is crispy. Then, fry each side for 2-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter. On completion, remove from the pan and allow to rest for 5 minutes before slicing. Lightly season the slices.
CRISP SIDE SALAD
Place the rinsed salad leaves, Cucumber rounds, radish rounds, and toasted pumpkin seeds in a salad bowl. Crumble over the drained feta and toss together with a drizzle of olive oil and a squeeze of lemon juice.
HEARTY & HEALTHY
Dish up the crispy peri-peri wedges alongside the juicy sirloin slices. Liberally drizzle the salsa verde sauce over the sirloin. Serve the garden salad on the side and garnish with a remaining Lemon wedge. Tuck in, Chef!
PERI-PERI WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the Peri-Peri Rub to taste, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SALSA VERDE TIME!
Place the chopped parsley and coriander in a bowl and add the grated garlic to taste. Mix in 30ml of olive oil, the juice of 4 Lemon wedges, and some lemon zest to taste. Season to taste and set aside for serving.
POP THOSE PUMPKIN SEEDS
Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SEAR THE SIRLOIN
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 2-3 minutes until the fat is crispy. Then, fry each side for 2-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter. On completion, remove from the pan and allow to rest for 5 minutes before slicing. Lightly season the slices.
CRISP SIDE SALAD
Place the rinsed salad leaves, Cucumber rounds, radish rounds, and toasted pumpkin seeds in a salad bowl. Crumble over the drained feta and toss together with a drizzle of olive oil and a squeeze of lemon juice.
HEARTY & HEALTHY
Dish up the crispy peri-peri wedges alongside the juicy sirloin slices. Liberally drizzle the salsa verde sauce over the sirloin. Serve the garden salad on the side and garnish with a remaining Lemon wedge. Tuck in, Chef!
PERI-PERI WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the Peri-Peri Rub to taste, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SALSA VERDE TIME!
Place the chopped parsley and coriander in a bowl and add the grated garlic to taste. Mix in 30ml of olive oil, the juice of 4 Lemon wedges, and some lemon zest to taste. Season to taste and set aside for serving.
POP THOSE PUMPKIN SEEDS
Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SEAR THE SIRLOIN
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 2-3 minutes until the fat is crispy. Then, fry each side for 2-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter. On completion, remove from the pan and allow to rest for 5 minutes before slicing. Lightly season the slices.
CRISP SIDE SALAD
Place the rinsed salad leaves, Cucumber rounds, radish rounds, and toasted pumpkin seeds in a salad bowl. Crumble over the drained feta and toss together with a drizzle of olive oil and a squeeze of lemon juice.
HEARTY & HEALTHY
Dish up the crispy peri-peri wedges alongside the juicy sirloin slices. Liberally drizzle the salsa verde sauce over the sirloin. Serve the garden salad on the side and garnish with a remaining Lemon wedge. Tuck in, Chef!
PERI-PERI WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the Peri-Peri Rub to taste, and some seasoning. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
SALSA VERDE TIME!
Place the chopped parsley and coriander in a bowl and add the grated garlic to taste. Mix in 60ml of olive oil, the juice of 6 Lemon wedges, and some lemon zest to taste. Season to taste and set aside for serving.
POP THOSE PUMPKIN SEEDS
Place the pumpkin seeds in a large, nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SEAR THE SIRLOIN
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down for 2-3 minutes until the fat is crispy. Then, fry each side for 2-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) During the final 1-2 minutes, baste the steaks with a knob of butter. On completion, remove from the pan and allow to rest for 5 minutes before slicing. Lightly season the slices.
CRISP SIDE SALAD
Place the rinsed salad leaves, Cucumber rounds, radish rounds, and toasted pumpkin seeds in a salad bowl. Crumble over the drained feta and toss together with a drizzle of olive oil and a squeeze of lemon juice.
HEARTY & HEALTHY
Dish up the crispy peri-peri wedges alongside the juicy sirloin slices. Liberally drizzle the salsa verde sauce over the sirloin. Serve the garden salad on the side and garnish with a remaining Lemon wedge. Tuck in, Chef!
Frequently Asked Questions
What is the preparation time for SALSA VERDE SIRLOIN?
The preparation time for SALSA VERDE SIRLOIN with peri-peri sweet potato wedges, feta & a vibrant salad is between 20 and 30 minutes.
What is the total time required to make SALSA VERDE SIRLOIN with peri-peri sweet potato wedges, feta & a vibrant salad?
The total time required to make SALSA VERDE SIRLOIN with peri-peri sweet potato wedges, feta & a vibrant salad is between 40 and 50 minutes.
How many servings does SALSA VERDE SIRLOIN provide?
4 servings
What are the main ingredients in SALSA VERDE SIRLOIN?
Beef, Cucumber, Danish-style Feta, Free-Range Beef Sirloin, Fresh Coriander, Fresh Parsley, Garlic Clove, Lemon, NOMU Peri-Peri Rub, Pumpkin Seeds, Radish, Salad Leaves, Sweet Potato
What is the nutritional information of SALSA VERDE SIRLOIN?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare SALSA VERDE SIRLOIN?
SALSA VERDE TIME!: Place the chopped parsley and coriander in a bowl and add the grated garlic to taste. Mix in 30ml of olive oil, the juice of 4 lemon wedges, and some lemon zest to taste. Season to taste and set aside for serving. PERI-PERI WEDGES: Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, the Peri-Peri Rub to taste, and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway. POP THOSE PUMPKIN SEEDS: Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. CRISP SIDE SALAD: Place the rinsed salad leaves, cucumber rounds, radish rounds, and toasted pumpkin seeds in a salad bowl. Crumble over the drained feta and toss together with a drizzle of olive oil and a squeeze of lemon juice. SEAR THE SIRLOIN: Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 2-3 minutes until the fat is crispy. Then, fry each side for 2-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter. On completion, remove from the pan and allow to rest for 5 minutes before slicing. Lightly season the slices. HEARTY & HEALTHY: Dish up the crispy peri-peri wedges alongside the juicy sirloin slices. Liberally drizzle the salsa verde sauce over the sirloin. Serve the garden salad on the side and garnish with a remaining lemon wedge. Tuck in, Chef!
What should be prepared from my kitchen to make SALSA VERDE SIRLOIN?
Beef, Cucumber, Danish-style Feta, Free-Range Beef Sirloin, Fresh Coriander, Fresh Parsley, Garlic Clove, Lemon, NOMU Peri-Peri Rub, Pumpkin Seeds, Radish, Salad Leaves, Sweet Potato
How many calories does SALSA VERDE SIRLOIN have?
calories
How much fat content does SALSA VERDE SIRLOIN have?
grams
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