What are the main ingredients in Sirloin & Healthy Slaw?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey, Milk (optional), Butter (optional)

What is the nutritional information of Sirloin & Healthy Slaw?

Calories: 570, Carbs: 30 grams, Fat: grams, Protein: 43.7 grams, Sugar: 12.4 grams, Salt: 409 grams

How do I prepare Sirloin & Healthy Slaw?

GOLDEN ROASTIES: Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway. DO YOUR BODY A SOLID!: Serve up some golden roast potatoes alongside the gut-friendly slaw. Side with the juicy steak slices and top with the coffee-caramelised onion. Garnish the slaw with the nut and seed mix and sprinkle the remaining sliced mint over the lot. Simply delish! CREAMY ONION: Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add the Coffee Rub (to taste). Remove from the pan on completion, cover to keep warm, and set aside for serving. DID SOMEONE SAY PROBIOTICS?: When the potatoes have 10 minutes remaining, place the yoghurt in a salad bowl and combine with 2 tsp of a sweetener of choice until dissolved. Mix in ¾ of the sliced mint and add the apple cider vinegar to taste. Loosen with milk or water in 5ml increments until drizzling consistency, then toss through the cabbage and rinsed green leaves until coated. Season and set aside for serving. SEAR THE SIRLOIN: Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter (optional). Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.

What should be prepared from my kitchen to make Sirloin & Healthy Slaw?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey, Milk (optional), Butter (optional)

Sirloin & Healthy Slaw

Give your gut what it needs and your taste buds what they deserve: the steak and potato combo you just can’t get enough of plus a mayo-free slaw, tossed with coconut yoghurt and apple cider vinegar – both of which contain probiotics!

Sirloin & Healthy Slaw

with roast baby potatoes, caramelised onions & fresh mint

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Apple Cider Vinegar
Baby Potatoes
Beef
Coconut Yoghurt
Free-Range Beef Sirloin
Fresh Mint
Green Leaves
NOMU Coffee Rub
Nut & Seed Mix
Onion
Onions
Red Cabbage

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey
Milk (optional)
Butter (optional)

Serves 1

GOLDEN ROASTIES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
CREAMY ONION
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add the Coffee Rub (to taste). Remove from the pan on completion, cover to keep warm, and set aside for serving.
DID SOMEONE SAY PROBIOTICS?
When the potatoes have 10 minutes remaining, place the yoghurt in a salad bowl and combine with 1 tsp of a sweetener of choice until dissolved. Mix in ¾ of the sliced mint and add the apple cider vinegar to taste. Loosen with milk or water in 5ml increments until drizzling consistency, then toss through the cabbage and rinsed green leaves until coated. Season and set aside for serving.
SEAR THE SIRLOIN
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter (optional). Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
DO YOUR BODY A SOLID!
Serve up some golden roast potatoes alongside the gut-friendly slaw. Side with the juicy steak slices and top with the coffee-caramelised onion. Garnish the slaw with the nut and seed mix and sprinkle the remaining sliced mint over the lot. Simply delish!

Baby Potatoes - 200g
Onion - 1
NOMU Coffee Rub - 5ml
Coconut Yoghurt - 45ml
Fresh Mint - 4g
Apple Cider Vinegar - 15ml
Red Cabbage - 100g
Green Leaves - 20g
Free-range Beef Sirloin - 160g
Nut & Seed Mix - 15g

Download the Recipe

Serves 2

GOLDEN ROASTIES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
CREAMY ONION
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add the Coffee Rub (to taste). Remove from the pan on completion, cover to keep warm, and set aside for serving.
DID SOMEONE SAY PROBIOTICS?
When the potatoes have 10 minutes remaining, place the yoghurt in a salad bowl and combine with 2 tsp of a sweetener of choice until dissolved. Mix in ¾ of the sliced mint and add the apple cider vinegar to taste. Loosen with milk or water in 5ml increments until drizzling consistency, then toss through the cabbage and rinsed green leaves until coated. Season and set aside for serving.
SEAR THE SIRLOIN
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter (optional). Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
DO YOUR BODY A SOLID!
Serve up some golden roast potatoes alongside the gut-friendly slaw. Side with the juicy steak slices and top with the coffee-caramelised onion. Garnish the slaw with the nut and seed mix and sprinkle the remaining sliced mint over the lot. Simply delish!

Baby Potatoes - 400g
Onion - 1
NOMU Coffee Rub - 10ml
Coconut Yoghurt - 85ml
Fresh Mint - 8g
Apple Cider Vinegar - 30ml
Red Cabbage - 200g
Green Leaves - 40g
Free-range Beef Sirloin - 320g
Nut & Seed Mix - 30g

Download the Recipe

Serves 3

GOLDEN ROASTIES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
CREAMY ONION
Place a large, nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add the Coffee Rub (to taste). Remove from the pan on completion, cover to keep warm, and set aside for serving.
DID SOMEONE SAY PROBIOTICS?
When the potatoes have 10 minutes remaining, place the yoghurt in a salad bowl and combine with 1 tbsp of a sweetener of choice until dissolved. Mix in ¾ of the sliced mint and add the apple cider vinegar to taste. Loosen with milk or water in 5ml increments until drizzling consistency, then toss through the cabbage and rinsed green leaves until coated. Season and set aside for serving.
SEAR THE SIRLOIN
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter (optional). Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
DO YOUR BODY A SOLID!
Serve up some golden roast potatoes alongside the gut-friendly slaw. Side with the juicy steak slices and top with the coffee-caramelised onion. Garnish the slaw with the nut and seed mix and sprinkle the remaining sliced mint over the lot. Simply delish!

Baby Potatoes - 600g
Onions - 2
NOMU Coffee Rub - 15ml
Coconut Yoghurt - 125ml
Fresh Mint - 12g
Apple Cider Vinegar - 45ml
Red Cabbage - 300g
Green Leaves - 60g
Free-range Beef Sirloin - 480g
Nut & Seed Mix - 45g

Download the Recipe

Serves 4

GOLDEN ROASTIES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
CREAMY ONION
Place a large, nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add the Coffee Rub (to taste). Remove from the pan on completion, cover to keep warm, and set aside for serving.
DID SOMEONE SAY PROBIOTICS?
When the potatoes have 10 minutes remaining, place the yoghurt in a salad bowl and combine with 1 tbsp of a sweetener of choice until dissolved. Mix in ¾ of the sliced mint and add the apple cider vinegar to taste. Loosen with milk or water in 5ml increments until drizzling consistency, then toss through the cabbage and rinsed green leaves until coated. Season and set aside for serving.
SEAR THE SIRLOIN
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steaks.) During the final 1-2 minutes, baste the steaks with a knob of butter (optional). Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
DO YOUR BODY A SOLID!
Serve up some golden roast potatoes alongside the gut-friendly slaw. Side with the juicy steak slices and top with the coffee-caramelised onion. Garnish the slaw with the nut and seed mix and sprinkle the remaining sliced mint over the lot. Simply delish!