In our opinion, there’s nothing better than a perfectly seared sirloin steak and a homemade olive & roasted red pepper tapenade. Served with dressed leaves, pickled red onions, red peppers and don’t forget a scattering of sliced fresh mint for freshness. This recipe has some waiting time while the veggies are roasting, so make the tapenade a day ahead to save some time!
Sirloin & Roasted Red Pepper Tapenade
Sirloin & Roasted Red Pepper Tapenade
with mixed olives & pickled onion
Hands on Time: 25 - 45 minutes
Overall Time: 50 - 70 minutes
Ingredients:
- Beef
- Butternut
- Capers
- Free-Range Beef Sirloin
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Ground Cumin
- Mixed Olives
- NOMU Roast Rub
- Red Bell Pepper
- Red Bell Peppers
- Red Onion
- Salad Leaves
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
- Butter (optional)
- Sugar/Sweetener/Honey
- Cling Wrap (optional)
Butternut WEDGES
Preheat the oven to 200°C. Spread out the Butternut wedges and the whole, unpeeled garlic clove on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway.
ROASTED PEPPER
Cut the pepper in half and remove the seeds and the stalk. Set aside ½ the pepper for Step 3. Place the remaining pepper (you don’t need to chop it up) on the roasting tray with the Butternut. Coat in oil and season. Roast in the hot oven for 20-25 minutes until they start to char.
PREP STEP
Whilst the vegetables are roasting, finely slice the remaining pepper and set aside. Peel and finely slice ¼ of the onion, setting aside the remaining ¾ for another meal. In a bowl, combine the vinegar, 10ml of water, and 5ml of a sweetener of choice. Add the onion & pepper slices and set aside to pickle. Rinse the mint and the salad leaves. Roughly shred the salad leaves and roughly slice the mint. Drain the Capers and the olives.
YUMMY TAPENADE
When the peppers are done, place in a bowl. Cover with cling wrap or a plate and steam for 5-7 minutes. On completion, peel off the skin. Remove the garlic clove from the oven and squeeze out the flesh into a blender. Add the roasted pepper, the ground cumin, the drained Capers, the drained olives and seasoning. Pulse until fully combined.
SEARED STEAK
Place a pan over 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 for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing and lightly seasoning. Toss the rinsed salad leaves with the pickled pepper & onion, a drizzle of oil and seasoning.
PLATE & DIG IN!
Plate up the steak slices topped with the tapenade. Side with the Butternut wedges and the salad. Scatter over the sliced mint.
Butternut WEDGES
Preheat the oven to 200°C. Spread out the Butternut wedges and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway.
ROASTED PEPPER
Cut the peppers in half and remove the seeds and the stalks. Set aside ½ the peppers for Step 3. Place the remaining pepper (you don’t need to chop it up) on the roasting tray with the Butternut. Coat in oil and season. Roast in the hot oven for 20-25 minutes until they start to char.
PREP STEP
Whilst the vegetables are roasting, finely slice the remaining pepper and set aside. Peel and finely slice ½ of the onion, setting aside the remaining ½ for another meal. In a bowl, combine the vinegar, 20ml of water, and 10ml of a sweetener of choice. Add the onion & pepper slices and set aside to pickle. Rinse the mint and the salad leaves. Roughly shred the salad leaves and roughly slice the mint. Drain the Capers and the olives.
YUMMY TAPENADE
When the peppers are done, place in a bowl. Cover with cling wrap or a plate and steam for 5-7 minutes. On completion, peel off the skin. Remove the garlic cloves from the oven and squeeze out the flesh into a blender. Add the roasted pepper, the ground cumin, the drained Capers, the drained olives and seasoning. Pulse until fully combined.
SEARED STEAK
Place a pan over 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 for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing and lightly seasoning. Toss the rinsed salad leaves with the pickled pepper & onion, a drizzle of oil and seasoning.
PLATE & DIG IN!
Plate up the steak slices topped with the tapenade. Side with the Butternut wedges and the salad. Scatter over the sliced mint.
Butternut WEDGES
Preheat the oven to 200°C. Spread out the Butternut wedges and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping halfway.
ROASTED PEPPER
Cut the peppers in half and remove the seeds and the stalks. Set aside ½ the peppers for Step 3. Place the remaining pepper (you don’t need to chop it up) on a second roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until they start to char.
PREP STEP
Whilst the vegetables are roasting, finely slice the remaining pepper and set aside. Peel and finely slice ¾ of the onion, setting aside the remaining ¼ for another meal. In a bowl, combine the vinegar, 30ml of water, and 15ml of a sweetener of choice. Add the onion & pepper slices and set aside to pickle. Rinse the mint and the salad leaves. Roughly shred the salad leaves and roughly slice the mint. Drain the Capers and the olives.
YUMMY TAPENADE
When the peppers are done, place in a bowl. Cover with cling wrap or a plate and steam for 5-7 minutes. On completion, peel off the skin. Remove the garlic cloves from the oven and squeeze out the flesh into a blender. Add the roasted pepper, the ground cumin, the drained Capers, the drained olives and seasoning. Pulse until fully combined.
SEARED STEAK
Place a large pan over 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 for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing and lightly seasoning. Toss the rinsed salad leaves with the pickled pepper & onion, a drizzle of oil and seasoning.
PLATE & DIG IN!
Plate up the steak slices topped with the tapenade. Side with the Butternut wedges and the salad. Scatter over the sliced mint.
Butternut WEDGES
Preheat the oven to 200°C. Spread out the Butternut wedges and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping halfway.
ROASTED PEPPER
Cut the peppers in half and remove the seeds and the stalks. Set aside ½ the peppers for Step 3. Place the remaining pepper (you don’t need to chop it up) on a second roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until they start to char.
PREP STEP
Whilst the vegetables are roasting, finely slice the remaining pepper and set aside. Peel and finely slice the onion. In a bowl, combine the vinegar, 40ml of water, and 20ml of a sweetener of choice. Add the onion & pepper slices and set aside to pickle. Rinse the mint and the salad leaves. Roughly shred the salad leaves and roughly slice the mint. Drain the Capers and the olives.
YUMMY TAPENADE
When the peppers are done, place in a bowl. Cover with cling wrap or a plate and steam for 5-7 minutes. On completion, peel off the skin. Remove the garlic cloves from the oven and squeeze out the flesh into a blender. Add the roasted pepper, the ground cumin, the drained Capers, the drained olives and seasoning. Pulse until fully combined.
SEARED STEAK
Place a large pan over 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 for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing and lightly seasoning. Toss the rinsed salad leaves with the pickled pepper & onion, a drizzle of oil and seasoning.
PLATE & DIG IN!
Plate up the steak slices topped with the tapenade. Side with the Butternut wedges and the salad. Scatter over the sliced mint.
Frequently Asked Questions
What is the preparation time for Sirloin & Roasted Red Pepper Tapenade?
The preparation time for Sirloin & Roasted Red Pepper Tapenade with mixed olives & pickled onion is between 25 and 45 minutes.
What is the total time required to make Sirloin & Roasted Red Pepper Tapenade with mixed olives & pickled onion?
The total time required to make Sirloin & Roasted Red Pepper Tapenade with mixed olives & pickled onion is between 50 and 70 minutes.
How many servings does Sirloin & Roasted Red Pepper Tapenade provide?
4 servings
What are the main ingredients in Sirloin & Roasted Red Pepper Tapenade?
Beef, Butternut, Capers, Free-Range Beef Sirloin, Fresh Mint, Garlic Clove, Garlic Cloves, Ground Cumin, Mixed Olives, NOMU Roast Rub, Red Bell Pepper, Red Bell Peppers, Red Onion, Salad Leaves, White Wine Vinegar
What is the nutritional information of Sirloin & Roasted Red Pepper Tapenade?
Calories: 693, Carbs: 53 grams, Fat: grams, Protein: 44.2 grams, Sugar: 14.9 grams, Salt: 1809 grams
How do I prepare Sirloin & Roasted Red Pepper Tapenade?
BUTTERNUT WEDGES: Preheat the oven to 200°C. Spread out the butternut wedges and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway. ROASTED PEPPER: Cut the peppers in half and remove the seeds and the stalks. Set aside ½ the peppers for Step 3. Place the remaining pepper (you don’t need to chop it up) on the roasting tray with the butternut. Coat in oil and season. Roast in the hot oven for 20-25 minutes until they start to char. SEARED STEAK: Place a pan over 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 for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing and lightly seasoning. Toss the rinsed salad leaves with the pickled pepper & onion, a drizzle of oil and seasoning. PLATE & DIG IN!: Plate up the steak slices topped with the tapenade. Side with the butternut wedges and the salad. Scatter over the sliced mint. PREP STEP: Whilst the vegetables are roasting, finely slice the remaining pepper and set aside. Peel and finely slice ½ of the onion, setting aside the remaining ½ for another meal. In a bowl, combine the vinegar, 20ml of water, and 10ml of a sweetener of choice. Add the onion & pepper slices and set aside to pickle. Rinse the mint and the salad leaves. Roughly shred the salad leaves and roughly slice the mint. Drain the capers and the olives. YUMMY TAPENADE: When the peppers are done, place in a bowl. Cover with cling wrap or a plate and steam for 5-7 minutes. On completion, peel off the skin. Remove the garlic cloves from the oven and squeeze out the flesh into a blender. Add the roasted pepper, the ground cumin, the drained capers, the drained olives and seasoning. Pulse until fully combined.
What should be prepared from my kitchen to make Sirloin & Roasted Red Pepper Tapenade?
Beef, Butternut, Capers, Free-Range Beef Sirloin, Fresh Mint, Garlic Clove, Garlic Cloves, Ground Cumin, Mixed Olives, NOMU Roast Rub, Red Bell Pepper, Red Bell Peppers, Red Onion, Salad Leaves, White Wine Vinegar
How many calories does Sirloin & Roasted Red Pepper Tapenade have?
693 calories
How much fat content does Sirloin & Roasted Red Pepper Tapenade have?
grams
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