eCook Meal
Sirloin & Roasted Red Pepper Tapenade
with mixed olives & pickled onion
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!
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R297.83
for 4 servings · R74.46 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Onion needs 1Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
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White Wine Vinegar needs 60 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Ground Cumin needs 10 mlGround Cumin Refill 50 g R32.99 · whole pack (size can't be divided)R32.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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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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Free-range Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R153.99 · 1.07× packR164.26
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- NOMU Roast Rub
- Mixed Olives
- Red Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beef Sirloin, Butternut, Capers, Fresh Mint, Garlic, Ground Cumin, Mixed Olives, NOMU Roast Rub, Red Bell Pepper, 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?
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. 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. 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. 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.
What should be prepared from my kitchen to make Sirloin & Roasted Red Pepper Tapenade?
Beef, Beef Sirloin, Butternut, Capers, Fresh Mint, Garlic, Ground Cumin, Mixed Olives, NOMU Roast Rub, Red Bell Pepper, 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