What are the main ingredients in SALSA VERDE SIRLOIN?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

SALSA VERDE SIRLOIN

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

with peri-peri sweet potato wedges, feta & a vibrant salad

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 50 minutes

Download the Recipe for 2

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

Serves 1

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!

Sweet Potato - 250g
NOMU Peri-Peri Rub - 7.5ml
Fresh Parsley - 3g
Fresh Coriander - 3g
Garlic Clove - 1
Lemon - 1
Pumpkin Seeds - 10g
Free-Range Beef Sirloin - 160g
Salad Leaves - 20g
Danish-Style Feta - 40g
Cucumber - 50g
Radish - 20g

Download the Recipe

Serves 2

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!

Sweet Potato - 500g
NOMU Peri-Peri Rub - 15ml
Fresh Parsley - 5g
Fresh Coriander - 5g
Garlic Clove - 1
Lemon - 2
Pumpkin Seeds - 20g
Free-Range Beef Sirloin - 320g
Salad Leaves - 40g
Danish-Style Feta - 80g
Cucumber - 100g
Radish - 40g

Download the Recipe

Serves 3

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!

Sweet Potato - 500g
NOMU Peri-Peri Rub - 15ml
Fresh Parsley - 5g
Fresh Coriander - 5g
Garlic Clove - 1
Lemon - 2
Pumpkin Seeds - 20g
Free-Range Beef Sirloin - 320g
Salad Leaves - 40g
Danish-Style Feta - 80g
Cucumber - 100g
Radish - 40g

Download the Recipe

Serves 4

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!