Thin slices of rare beef sirloin served on a bed of dressed leaves, gem squash mash, marinated tomatoes, drizzled with homemade pesto and finished off with crispy sunflower seeds and parmesan.
Sirloin Steak Tagliata
Sirloin Steak Tagliata
with homemade basil pesto, gem squash mash & hard cheese
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Balsamic Dressing
- Beef
- Free-Range Beef Sirloin
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Gem Squash
- Grated Italian-style Hard Cheese
- Green Leaves
- NOMU One For All Rub
- Radish
- Salad Tomato
- Salad Tomatoes
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
- Butter
HOW SMASHING!
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half – take care not to burn yourself! Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add in some seasoning and a small knob of butter or a drizzle of oil. Mash with a fork until the flesh is smooth and the butter has melted if used. Return to the pot, cover to keep warm, and set aside for serving.
MARINATE THE TOMATOES
Place the balsamic dressing in a bowl and whisk in ½ tbsp of oil. Toss through the sliced tomatoes, season, and set aside to marinate.
WARM, SUNNY SEEDS
Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
WHIZZ UP THE PESTO
Return the pan to a medium heat with a drizzle of oil. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting constantly. Place in a pestle and mortar (if you have one) or blender. Set aside a few rinsed basil leaves for garnish. Roughly chop the rest (stalks and all) and add to the pestle and mortar or blender. Add a pinch of salt, ¾ of the hard cheese, ⅔ of the sunflower seeds, and 40ml of olive oil. Blend until a chunky pesto forms.
STEAK TIME!
Pat the steak dry with paper towel. Return the pan to a medium-high heat with another drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry for 2-3 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 and the One For All Rub to taste. Remove from the pan and allow to rest for 5 minutes. Drain the tomatoes, reserving the dressing, and set aside for plating. Toss the shredded green leaves with the dressing to taste. Thinly slice the steak and lightly season.
A STYLISH DINNER PLATE
Lay out the steak slices, drizzle with basil pesto, and side with spoonfuls of gem squash mash. Pile up the leaves, tomatoes, and sliced radish, and sprinkle with the remaining sunflower seeds. Garnish it all with the remaining cheese and basil. Yum!
Gem Squash - 2
Balsamic Dressing - 10ml
Salad Tomato - 1
Sunflower Seeds - 15g
Garlic Clove - 1
Fresh Basil - 10g
Grated Italian-style Hard Cheese - 20ml
Free-range Beef Sirloin - 160g
NOMU One For All Rub - 5ml
Green Leaves - 20g
Radish - 20g
HOW SMASHING!
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half – take care not to burn yourself! Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add in some seasoning and a small knob of butter or a drizzle of oil. Mash with a fork until the flesh is smooth and the butter has melted if used. Return to the pot, cover to keep warm, and set aside for serving.
MARINATE THE TOMATOES
Place the balsamic dressing in a salad bowl and whisk in 1 tbsp of oil. Toss through the sliced tomatoes, season, and set aside to marinate.
WARM, SUNNY SEEDS
Place a nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
WHIZZ UP THE PESTO
Return the pan to a medium heat with a drizzle of oil. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting constantly. Place in a blender. Set aside a few rinsed basil leaves for garnish. Roughly chop the rest (stalks and all) and add to the blender. Add a pinch of salt, ¾ of the hard cheese, ⅔ of the sunflower seeds, and 75ml of olive oil. Blend until a chunky pesto forms.
STEAK TIME!
Pat the steak dry with paper towel. Return the pan to a medium-high heat with another drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry for 2-3 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 and the One For All Rub to taste. Remove from the pan and allow to rest for 5 minutes. Drain the tomatoes, reserving the dressing, and set aside for plating. Toss the shredded green leaves with the dressing to taste. Thinly slice the steak and lightly season.
A STYLISH DINNER PLATE
Lay out the steak slices, drizzle with basil pesto, and side with spoonfuls of gem squash mash. Pile up the leaves, tomatoes, and sliced radish, and sprinkle with the remaining sunflower seeds. Garnish it all with the remaining cheese and basil. Yum!
Gem Squash - 3
Balsamic Dressing - 20ml
Salad Tomatoes - 2
Sunflower Seeds - 30g
Garlic Cloves - 2
Fresh Basil - 20g
Grated Italian-style Hard Cheese - 40ml
Free-range Beef Sirloin - 320g
NOMU One For All Rub - 10ml
Green Leaves - 40g
Radish - 40g
HOW SMASHING!
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half – take care not to burn yourself! Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add in some seasoning and a small knob of butter or a drizzle of oil. Mash with a fork until the flesh is smooth and the butter has melted if used. Return to the pot, cover to keep warm, and set aside for serving.
MARINATE THE TOMATOES
Place the balsamic dressing in a salad bowl and whisk in 1½ tbsp of oil. Toss through the sliced tomatoes, season, and set aside to marinate.
WARM, SUNNY SEEDS
Place a large, nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
WHIZZ UP THE PESTO
Return the pan to a medium heat with a drizzle of oil. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting constantly. Place in a blender. Set aside a few rinsed basil leaves for garnish. Roughly chop the rest (stalks and all) and add to the blender. Add a pinch of salt, ¾ of the hard cheese, ⅔ of the sunflower seeds, and 120ml of olive oil. Blend until a chunky pesto forms.
STEAK TIME!
Pat the steaks dry with paper towel. Return the pan to a medium-high heat with another drizzle of oil. When hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry for 2-3 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 and the One For All Rub to taste. Remove from the pan and allow to rest for 5 minutes. Drain the tomatoes, reserving the dressing, and set aside for plating. Toss the shredded green leaves with the dressing to taste. Thinly slice the steaks and lightly season.
A STYLISH DINNER PLATE
Lay out the steak slices, drizzle with basil pesto, and side with spoonfuls of gem squash mash. Pile up the leaves, tomatoes, and sliced radish, and sprinkle with the remaining sunflower seeds. Garnish it all with the remaining cheese and basil. Yum!
Gem Squash - 5
Balsamic Dressing - 30ml
Salad Tomatoes - 3
Sunflower Seeds - 45g
Garlic Cloves - 3
Fresh Basil - 30g
Grated Italian-style Hard Cheese - 60ml
Free-range Beef Sirloin - 480g
NOMU One For All Rub - 15ml
Green Leaves - 60g
Radish - 60g
HOW SMASHING!
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half – take care not to burn yourself! Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add in some seasoning and a small knob of butter or a drizzle of oil. Mash with a fork until the flesh is smooth and the butter has melted if used. Return to the pot, cover to keep warm, and set aside for serving.
MARINATE THE TOMATOES
Place the balsamic dressing in a salad bowl and whisk in 2 tbsp of oil. Toss through the sliced tomatoes, season, and set aside to marinate.
WARM, SUNNY SEEDS
Place a large, nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
WHIZZ UP THE PESTO
Return the pan to a medium heat with a drizzle of oil. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting constantly. Place in a blender. Set aside a few rinsed basil leaves for garnish. Roughly chop the rest (stalks and all) and add to the blender. Add a pinch of salt, ¾ of the hard cheese, ⅔ of the sunflower seeds, and 150ml of olive oil. Blend until a chunky pesto forms.
STEAK TIME!
Pat the steaks dry with paper towel. Return the pan to a medium-high heat with another drizzle of oil. When hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry for 2-3 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 and the One For All Rub to taste. Remove from the pan and allow to rest for 5 minutes. Drain the tomatoes, reserving the dressing, and set aside for plating. Toss the shredded green leaves with the dressing to taste. Thinly slice the steaks and lightly season.
A STYLISH DINNER PLATE
Lay out the steak slices, drizzle with basil pesto, and side with spoonfuls of gem squash mash. Pile up the leaves, tomatoes, and sliced radish, and sprinkle with the remaining sunflower seeds. Garnish it all with the remaining cheese and basil. Yum!
Gem Squash - 6
Balsamic Dressing - 45ml
Salad Tomatoes - 4
Sunflower Seeds - 60g
Garlic Cloves - 4
Fresh Basil - 40g
Grated Italian-style Hard Cheese - 80g
Free-range Beef Sirloin - 640g
NOMU One For All Rub - 20ml
Green Leaves - 80g
Radish - 80g
Woolies Products in this dish
