eCook Meal
Seared Beef & Potato Bake
with a fresh salad & sunflower seeds
Get ready to dig your spoon into creamy layers of potato bake, made from onions, potato, homemade bechamél sauce and a golden-baked cheese topping. Joining this flavour party is seared beef and a refreshing salad made with toasted sunflower seeds, plump peas, & green leaves. Hip-hip, hooray for a delicious dinner!
Serving guide
Choose your portion size.
BEGIN WITH THE BECHAMÉL
Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, add the Garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add 20g [40g]|#7DA0D7 of butter and the flour. Fry until starting to brown, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Season.
BAKE THE Potato BAKE
Lightly grease a small baking dish. Add the Potato, and the onion. Pour over the bechamél. Mix until combined and flatten into a flat layer. Cover the baking dish in tinfoil and bake until cooked through, 35-40 minutes. In the final 5-7 minutes, remove the tinfoil and sprinkle over the cheese. Bake for the remaining time until golden.
SUNNY SEEDS
Boil the kettle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BRING IT TOGETHER
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. In a bowl, combine the leaves, the seeds, a drizzle of olive oil, and seasoning to the bowl. Toss until combined.
SEAR THE STEAK
When the Potato bake has 10 minutes remaining, return the pan to a 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO DINE!
Plate up the steak slices. Serve with the cheese Potato bake and the fresh salad. Time to dine, Chef!
BEGIN WITH THE BECHAMÉL
Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, add the Garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add 20g [40g]|#7DA0D7 of butter and the flour. Fry until starting to brown, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Season.
BAKE THE Potato BAKE
Lightly grease a small baking dish. Add the Potato, and the onion. Pour over the bechamél. Mix until combined and flatten into a flat layer. Cover the baking dish in tinfoil and bake until cooked through, 35-40 minutes. In the final 5-7 minutes, remove the tinfoil and sprinkle over the cheese. Bake for the remaining time until golden.
SUNNY SEEDS
Boil the kettle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BRING IT TOGETHER
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. In a bowl, combine the leaves, the seeds, a drizzle of olive oil, and seasoning to the bowl. Toss until combined.
SEAR THE STEAK
When the Potato bake has 10 minutes remaining, return the pan to a 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO DINE!
Plate up the steak slices. Serve with the cheese Potato bake and the fresh salad. Time to dine, Chef!
BEGIN WITH THE BECHAMÉL
Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, add the Garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add 60g [80g]|#7DA0D7 of butter and the flour. Fry until starting to brown, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Season.
BAKE THE Potato BAKE
Lightly grease a small baking dish. Add the Potato, and the onion. Pour over the bechamél. Mix until combined and flatten into a flat layer. Cover the baking dish in tinfoil and bake until cooked through, 40-45 minutes. In the final 5-7 minutes, remove the tinfoil and sprinkle over the cheese. Bake for the remaining time until golden.
SUNNY SEEDS
Boil the kettle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BRING IT TOGETHER
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. In a bowl, combine the leaves, the seeds, a drizzle of olive oil, and seasoning to the bowl. Toss until combined.
SEAR THE STEAK
When the Potato bake has 10 minutes remaining, return the pan to a 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO DINE!
Plate up the steak slices. Serve with the cheese Potato bake and the fresh salad. Time to dine, Chef!
BEGIN WITH THE BECHAMÉL
Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, add the Garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add 60g [80g]|#7DA0D7 of butter and the flour. Fry until starting to brown, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Season.
BAKE THE Potato BAKE
Lightly grease a small baking dish. Add the Potato, and the onion. Pour over the bechamél. Mix until combined and flatten into a flat layer. Cover the baking dish in tinfoil and bake until cooked through, 40-45 minutes. In the final 5-7 minutes, remove the tinfoil and sprinkle over the cheese. Bake for the remaining time until golden.
SUNNY SEEDS
Boil the kettle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BRING IT TOGETHER
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. In a bowl, combine the leaves, the seeds, a drizzle of olive oil, and seasoning to the bowl. Toss until combined.
SEAR THE STEAK
When the Potato bake has 10 minutes remaining, return the pan to a 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO DINE!
Plate up the steak slices. Serve with the cheese Potato bake and the fresh salad. Time to dine, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R257.50
for 4 servings · R64.38 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R148.49 · 1.07× packR158.39
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Low Fat Fresh Milk needs 400 mlFresh Low Fat Milk 2 L 2 L at R40.99 · 20% of packR8.20
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cheddar Cheese needs 160 gBulk Cheddar Cheese 850 g 850 g at R169.99 · 19% of packR32.00
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
Not in the Woolies basket — source these elsewhere:
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Seared Beef & Potato Bake?
The preparation time for Seared Beef & Potato Bake with a fresh salad & sunflower seeds is between 15 and 35 minutes.
What is the total time required to make Seared Beef & Potato Bake with a fresh salad & sunflower seeds?
The total time required to make Seared Beef & Potato Bake with a fresh salad & sunflower seeds is between 40 and 55 minutes.
How many servings does Seared Beef & Potato Bake provide?
4 servings
What are the main ingredients in Seared Beef & Potato Bake?
Beef Sirloin, Cake Flour, Cheddar Cheese, Garlic, Milk, Onion, Pea, Potato, Salad Leaves, Sunflower Seeds
What is the nutritional information of Seared Beef & Potato Bake?
Calories: 887, Carbs: 68 grams, Fat: grams, Protein: 60.1 grams, Sugar: 17.1 grams, Salt: 360 grams
How do I prepare Seared Beef & Potato Bake?
SEAR THE STEAK: When the potato bake has 10 minutes remaining, return the pan to a 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. Remove from the pan and rest for 5 minutes before slicing and seasoning. SUNNY SEEDS: Boil the kettle. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BEGIN WITH THE BECHAMÉL: Preheat the oven to 200°C. Place a pot over medium heat with a drizzle of oil. When hot, add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add 20g [40g]|#7DA0D7 of butter and the flour. Fry until starting to brown, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Season. TIME TO DINE!: Plate up the steak slices. Serve with the cheese potato bake and the fresh salad. Time to dine, Chef! BAKE THE POTATO BAKE: Lightly grease a small baking dish. Add the potato, and the onion. Pour over the bechamél. Mix until combined and flatten into a flat layer. Cover the baking dish in tinfoil and bake until cooked through, 35-40 minutes. In the final 5-7 minutes, remove the tinfoil and sprinkle over the cheese. Bake for the remaining time until golden. BRING IT TOGETHER: Submerge the peas in boiling water until plump, 2-3 minutes. Drain and place in a bowl. In a bowl, combine the leaves, the seeds, a drizzle of olive oil, and seasoning to the bowl. Toss until combined.
What should be prepared from my kitchen to make Seared Beef & Potato Bake?
Beef Sirloin, Cake Flour, Cheddar Cheese, Garlic, Milk, Onion, Pea, Potato, Salad Leaves, Sunflower Seeds
How many calories does Seared Beef & Potato Bake have?
887 calories
How much fat content does Seared Beef & Potato Bake have?
grams