What are the main ingredients in Sirloin Steak Sensation?

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

What is the nutritional information of Sirloin Steak Sensation?

Calories: 889, Carbs: 74 grams, Fat: grams, Protein: 55.6 grams, Sugar: 16.4 grams, Salt: 936 grams

How do I prepare Sirloin Steak Sensation?

VIBRANT VEG: Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 4. SEEDS, PESTO & TOMATOES: Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until browned, shifting occasionally. Remove from the pan and set aside to cool. Combine the pesto with 2 tsp of olive oil. Add warm water in 5ml increments until drizzling consistency and set aside for serving. Place the tahini in a bowl, add the white wine vinegar to taste, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Place the tomato rounds in a bowl. Toss through ½ of the tahini dressing and set aside. TIME FOR THE KALE: When the aubergine is halfway, give it a shift and scatter over the kale. Return to the oven for the remaining cooking time until the kale is crispy and the aubergine is soft. On completion, drizzle over the remaining tahini dressing and toss to coat. SEARED STEAK: Pat the steaks dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the steaks for 8-10 minutes, shifting and turning until cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, add ¾ of the oregano leaves and baste with a knob of butter or a drizzle of oil. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Season the slices. COOK THE QUINOA: Rinse the quinoa and place in a pot. Submerge in 400ml of water and stir through the stock. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. PLATE IT UP!: Make a bed of quinoa. On top, lay the kale, aubergine, tomatoes, and steak slices alongside one another, “bliss bowl” style. Drizzle with pesto dressing, and garnish with the toasted seeds and remaining oregano leaves. Wow!

What should be prepared from my kitchen to make Sirloin Steak Sensation?

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

Sirloin Steak Sensation

Name: Sirloin Steak Sensation
Prep time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional)

This ‘bliss bowl’ will blow you away! Succulent oregano-infused beef, crispy kale, roast aubergine, and tomatoes marinated in tahini vinaigrette, all laid out next to one another on a bed of fragrant quinoa and drizzled with red pesto.

Sirloin Steak Sensation

with roasted aubergine, fluffy quinoa & red pepper pesto

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Beef
Free-Range Beef Sirloin
Fresh Oregano
Kale
Pesto Princess Red Pepper Pesto
Quinoa
Sunflower Seeds
Tahini
Tomato
Tomatoes
Vegetable Stock
White Wine Vinegar

From your kitchen:

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

Serves 1

VIBRANT VEG
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 4.
COOK THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of water and stir through the stock. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
SEEDS, PESTO & TOMATOES
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until browned, shifting occasionally. Remove from the pan and set aside to cool. Combine the pesto with 1 tsp of olive oil. Add warm water in 5ml increments until drizzling consistency and set aside for serving. Place the tahini in a bowl, add the white wine vinegar to taste, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Place the tomato rounds in a bowl. Toss through ½ of the tahini dressing and set aside.
TIME FOR THE KALE
When the aubergine is halfway, give it a shift and scatter over the kale. Return to the oven for the remaining cooking time until the kale is crispy and the aubergine is soft. On completion, drizzle over the remaining tahini dressing and toss to coat.
SEARED STEAK
Pat the steak dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the steak for 8-10 minutes, shifting and turning until cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, add ¾ of the oregano leaves and baste with a knob of butter or a drizzle of oil. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Season the slices.
PLATE IT UP!
Make a bed of quinoa. On top, lay the kale, aubergine, tomatoes, and steak slices alongside one another, “bliss bowl” style. Drizzle with pesto dressing, and garnish with the toasted seeds and remaining oregano leaves. Wow!

Aubergine - 250g
Kale - 50g
Quinoa - 75ml
Vegetable Stock - 5ml
Sunflower Seeds - 10g
Pesto Princess Red Pepper Pesto - 20ml
Tomato - 1
Tahini - 15ml
White Wine Vinegar - 15ml
Free-range Beef Sirloin - 160g
Fresh Oregano - 4g

Download the Recipe

Serves 2

VIBRANT VEG
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 4.
COOK THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water and stir through the stock. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
SEEDS, PESTO & TOMATOES
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until browned, shifting occasionally. Remove from the pan and set aside to cool. Combine the pesto with 2 tsp of olive oil. Add warm water in 5ml increments until drizzling consistency and set aside for serving. Place the tahini in a bowl, add the white wine vinegar to taste, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Place the tomato rounds in a bowl. Toss through ½ of the tahini dressing and set aside.
TIME FOR THE KALE
When the aubergine is halfway, give it a shift and scatter over the kale. Return to the oven for the remaining cooking time until the kale is crispy and the aubergine is soft. On completion, drizzle over the remaining tahini dressing and toss to coat.
SEARED STEAK
Pat the steaks dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the steaks for 8-10 minutes, shifting and turning until cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, add ¾ of the oregano leaves and baste with a knob of butter or a drizzle of oil. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Season the slices.
PLATE IT UP!
Make a bed of quinoa. On top, lay the kale, aubergine, tomatoes, and steak slices alongside one another, “bliss bowl” style. Drizzle with pesto dressing, and garnish with the toasted seeds and remaining oregano leaves. Wow!

Aubergine - 500g
Kale - 100g
Quinoa - 150ml
Vegetable Stock - 10ml
Sunflower Seeds - 20g
Pesto Princess Red Pepper Pesto - 40ml
Tomato - 1
Tahini - 30ml
White Wine Vinegar - 30ml
Free-range Beef Sirloin - 320g
Fresh Oregano - 8g

Download the Recipe

Serves 3

VIBRANT VEG
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 4.
COOK THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water and stir through the stock. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
SEEDS, PESTO & TOMATOES
Place the seeds in a pan over a medium heat. Toast for 2-4 minutes until browned, shifting occasionally. Remove from the pan and set aside to cool. Combine the pesto with 2 tsp of olive oil. Add warm water in 5ml increments until drizzling consistency and set aside for serving. Place the tahini in a bowl, add the white wine vinegar to taste, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Place the tomato rounds in a bowl. Toss through ½ of the tahini dressing and set aside.
TIME FOR THE KALE
When the aubergine is halfway, give it a shift and scatter over the kale. Return to the oven for the remaining cooking time until the kale is crispy and the aubergine is soft. On completion, drizzle over the remaining tahini dressing and toss to coat.
SEARED STEAK
Pat the steaks dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the steaks for 8-10 minutes, shifting and turning until cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, add ¾ of the oregano leaves and baste with a knob of butter or a drizzle of oil. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Season the slices.
PLATE IT UP!
Make a bed of quinoa. On top, lay the kale, aubergine, tomatoes, and steak slices alongside one another, “bliss bowl” style. Drizzle with pesto dressing, and garnish with the toasted seeds and remaining oregano leaves. Wow!

Aubergine - 750g
Kale - 150g
Quinoa - 225ml
Vegetable Stock - 15ml
Sunflower Seeds - 30g
Pesto Princess Red Pepper Pesto - 60ml
Tomatoes - 2
Tahini - 45ml
White Wine Vinegar - 45ml
Free-range Beef Sirloin - 480g
Fresh Oregano - 12g

Download the Recipe

Serves 4

VIBRANT VEG
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until softened. Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, massage until softened and coated. Set aside for step 4.
COOK THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of water and stir through the stock. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
SEEDS, PESTO & TOMATOES
Place the seeds in a large pan over a medium heat. Toast for 2-4 minutes until browned, shifting occasionally. Remove from the pan and set aside to cool. Combine the pesto with 1 tbsp of olive oil. Add warm water in 5ml increments until drizzling consistency and set aside for serving. Place the tahini in a bowl, add the white wine vinegar to taste, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Place the tomato rounds in a bowl. Toss through ½ of the tahini dressing and set aside.
TIME FOR THE KALE
When the aubergine is halfway, give it a shift and return to the oven. Pop in the tray of kale and cook for the remaining roasting time until crispy. On completion, drizzle over the remaining tahini dressing and toss to coat.
SEARED STEAK
Pat the steaks dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the steaks for 8-10 minutes, shifting and turning until cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, add ¾ of the oregano leaves and baste with a knob of butter or a drizzle of oil. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Season the slices.
PLATE IT UP!
Make a bed of quinoa. On top, lay the kale, aubergine, tomatoes, and steak slices alongside one another, “bliss bowl” style. Drizzle with pesto dressing, and garnish with the toasted seeds and remaining oregano leaves. Wow!