What are the main ingredients in Sirloin & Rocket Salsa Verde?

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

What is the nutritional information of Sirloin & Rocket Salsa Verde?

Calories: 776, Carbs: 71 grams, Fat: grams, Protein: 51.1 grams, Sugar: 12.6 grams, Salt: 931 grams

How do I prepare Sirloin & Rocket Salsa Verde?

PREP: Rinse and finely slice the green leaves. Rinse, pick, and finely chop the mint. Peel and grate the garlic. Peel and roughly slice the onion. Drain and roughly chop the capers. Drain the feta and the piquanté peppers. YUM!: Bowl up the millet salad. Top with the steak slices and drizzle over the homemade salsa verde. Garnish with the remaining mint. ONIONS: Return the pan with the pan juices to medium heat. Add a drizzle of oil if necessary. When hot, fry the sliced onions and the remaining NOMU rub until lightly golden but still crunchy, 3-4 minutes (shifting occasionally). STEAK: Place a pan over 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 and ½ the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. SALAD: In a salad bowl, combine the millet & peas, the drained feta, the drained piquanté peppers, the fried onion, and any remaining pan juices (to taste). Add a generous drizzle of olive oil and season. VERDE: In a bowl, combine the chopped capers, the grated garlic, the sliced green leaves, and ½ the sliced mint. Add the lemon juice (to taste), 60ml of oil, and seasoning. Mix until combined. Loosen with oil in 5ml increments until drizzling consistency. Alternatively, place all the ingredients in a blender and blend until combined. MILLET: Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork. Toss through the peas and cover.

What should be prepared from my kitchen to make Sirloin & Rocket Salsa Verde?

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

Sirloin & Rocket Salsa Verde

Name: Sirloin & Rocket Salsa Verde
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender (optional); Paper Towel; Butter

Tasty & tangy homemade salsa verde is drizzled over a bed of fluffy millet salad with green pops of peas, Danish-style feta, piquanté peppers & crunchy onions. Accompanied by a perfectly cooked sirloin steak. An easy pea-sy meal for the win!

Sirloin & Rocket Salsa Verde

with millet, fresh mint & Danish-style feta

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Capers
Danish-style Feta
Free-Range Beef Sirloin
Fresh Mint
Garlic Clove
Garlic Cloves
Green Leaves
Lemon Juice
Millet
NOMU Beef Rub
Onion
Onions
Peas
Piquanté Peppers
Rocket

From your kitchen:

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

Serves 1

MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork. Toss through the peas and cover.
PREP
Rinse and finely slice the green leaves. Rinse, pick, and finely chop the mint. Peel and grate the garlic. Peel and roughly slice the onion. Drain and roughly chop the capers. Drain the feta and the piquanté peppers.
VERDE
In a bowl, combine the chopped capers, the grated garlic, the sliced green leaves, and ½ the sliced mint. Add the lemon juice (to taste), 30ml of oil, and seasoning. Mix until combined. Loosen with oil in 5ml increments until drizzling consistency. Alternatively, place all the ingredients in a blender and blend until combined.
STEAK
Place a pan over 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 and ½ the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ONIONS
Return the pan with the pan juices to medium heat. Add a drizzle of oil if necessary. When hot, fry the sliced onions and the remaining NOMU rub until lightly golden but still crunchy, 3-4 minutes (shifting occasionally).
SALAD
In a salad bowl, combine the millet & peas, the drained feta, the drained piquanté peppers, the fried onion, and any remaining pan juices (to taste). Add a generous drizzle of olive oil and season.
YUM!
Bowl up the millet salad. Top with the steak slices and drizzle over the homemade salsa verde. Garnish with the remaining mint.

Millet - 75ml
Peas - 40g
Green Leaves - 1
Fresh Mint - 3g
Garlic Clove - 1
Onion - 1
Capers - 10g
Danish-style Feta - 25g
Piquanté Peppers - 25g
Lemon Juice - 15ml
Free-range Beef Sirloin - 160g
NOMU Beef Rub - 7.5ml

Download the Recipe

Serves 2

MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork. Toss through the peas and cover.
PREP
Rinse and finely slice the green leaves. Rinse, pick, and finely chop the mint. Peel and grate the garlic. Peel and roughly slice the onion. Drain and roughly chop the capers. Drain the feta and the piquanté peppers.
VERDE
In a bowl, combine the chopped capers, the grated garlic, the sliced green leaves, and ½ the sliced mint. Add the lemon juice (to taste), 60ml of oil, and seasoning. Mix until combined. Loosen with oil in 5ml increments until drizzling consistency. Alternatively, place all the ingredients in a blender and blend until combined.
STEAK
Place a pan over 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 and ½ the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ONIONS
Return the pan with the pan juices to medium heat. Add a drizzle of oil if necessary. When hot, fry the sliced onions and the remaining NOMU rub until lightly golden but still crunchy, 3-4 minutes (shifting occasionally).
SALAD
In a salad bowl, combine the millet & peas, the drained feta, the drained piquanté peppers, the fried onion, and any remaining pan juices (to taste). Add a generous drizzle of olive oil and season.
YUM!
Bowl up the millet salad. Top with the steak slices and drizzle over the homemade salsa verde. Garnish with the remaining mint.

Millet - 150ml
Peas - 80g
Green Leaves - 1
Fresh Mint - 5g
Garlic Clove - 1
Onion - 1
Capers - 20g
Danish-style Feta - 50g
Piquanté Peppers - 50g
Lemon Juice - 30ml
Free-range Beef Sirloin - 320g
NOMU Beef Rub - 15ml

Download the Recipe

Serves 3

MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 450ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork. Toss through the peas and cover.
PREP
Rinse and finely slice the green leaves. Rinse, pick, and finely chop the mint. Peel and grate the garlic. Peel and roughly slice the onion. Drain and roughly chop the capers. Drain the feta and the piquanté peppers.
VERDE
In a bowl, combine the chopped capers, the grated garlic, the sliced green leaves, and ½ the sliced mint. Add the lemon juice (to taste), 90ml of oil, and seasoning. Mix until combined. Loosen with oil in 5ml increments until drizzling consistency. Alternatively, place all the ingredients in a blender and blend until combined.
STEAK
Place a pan over 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 and ½ the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ONIONS
Return the pan with the pan juices to medium heat. Add a drizzle of oil if necessary. When hot, fry the sliced onions and the remaining NOMU rub until lightly golden but still crunchy, 3-4 minutes (shifting occasionally).
SALAD
In a salad bowl, combine the millet & peas, the drained feta, the drained piquanté peppers, the fried onion, and any remaining pan juices (to taste). Add a generous drizzle of olive oil and season.
YUM!
Bowl up the millet salad. Top with the steak slices and drizzle over the homemade salsa verde. Garnish with the remaining mint.

Millet - 225ml
Peas - 120g
Rocket - 1
Fresh Mint - 8g
Garlic Cloves - 2
Onions - 2
Capers - 30g
Danish-style Feta - 75g
Piquanté Peppers - 75g
Lemon Juice - 45ml
Free-range Beef Sirloin - 480g
NOMU Beef Rub - 22,5ml

Download the Recipe

Serves 4

MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 600ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork. Toss through the peas and cover.
PREP
Rinse and finely slice the green leaves. Rinse, pick, and finely chop the mint. Peel and grate the garlic. Peel and roughly slice the onion. Drain and roughly chop the capers. Drain the feta and the piquanté peppers.
VERDE
In a bowl, combine the chopped capers, the grated garlic, the sliced green leaves, and ½ the sliced mint. Add the lemon juice (to taste), 120ml of oil, and seasoning. Mix until combined. Loosen with oil in 5ml increments until drizzling consistency. Alternatively, place all the ingredients in a blender and blend until combined.
STEAK
Place a pan over 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 and ½ the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ONIONS
Return the pan with the pan juices to medium heat. Add a drizzle of oil if necessary. When hot, fry the sliced onions and the remaining NOMU rub until lightly golden but still crunchy, 3-4 minutes (shifting occasionally).
SALAD
In a salad bowl, combine the millet & peas, the drained feta, the drained piquanté peppers, the fried onion, and any remaining pan juices (to taste). Add a generous drizzle of olive oil and season.
YUM!
Bowl up the millet salad. Top with the steak slices and drizzle over the homemade salsa verde. Garnish with the remaining mint.