Sirloin Tagliata

Rare beef sirloin thinly sliced and served with a crunchy radish and marinated tomato salad, gem squash mash and dollops of pesto. Oh yes, and to top it all off, sprinklings of parmesan and toasty seeds.

Sirloin Tagliata

with homemade basil pesto & gem squash mash

4.9

40 reviews

Hands on Time: 30 - 45 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Milk (optional)
  • Blender
  • Paper Towel
  • Butter (optional)
Photo of Sirloin Tagliata

  1. GEM MASH

    Boil the kettle. 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 with a knife. Remove from the pot on completion and halve – hold the squash with a clean dish towel so as 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 knob of butter (optional) or a drizzle of oil. Mash with a fork until smooth and the butter, if used, has melted. If it’s too thick, add some water or milk. Return to the pot, cover, and set aside

  2. MARINATE THE TOMATOES

    In a bowl combine the Balsamic Dressing and ½ a tbsp of oil. Toss through the sliced tomatoes, season, and set aside to marinate.

  3. WARM, SUNNY SEEDS

    Place a 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.

  4. 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. Crush or blend until a chunky pesto forms.

  5. 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 preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional) 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 rinsed Green Leaves with the dressing to taste. Thinly slice the steak and lightly season.

  6. A STYLISH DINNER PLATE

    Lay out the steak slices, dollop with basil pesto, and side with spoonfuls of Gem Squash mash. Pile up the leaves, tomatoes and sliced Radish. Sprinkle over the remaining Sunflower Seeds, cheese and basil. Yum!

Download the Recipe

  1. GEM MASH

    Boil the kettle. 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 with a knife. Remove from the pot on completion and halve – hold the squash with a clean dish towel so as 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 knob of butter (optional) or a drizzle of oil. Mash with a fork until smooth and the butter, if used, has melted. If it’s too thick, add some water or milk. Return to the pot, cover, and set aside.

  2. MARINATE THE TOMATOES

    In a bowl combine the Balsamic Dressing and 1 tbsp of oil. Toss through the sliced tomatoes, season, and set aside to marinate.

  3. WARM, SUNNY SEEDS

    Place a 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.

  4. 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 75ml of olive oil. Crush or blend until a chunky pesto forms.

  5. 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 preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional) 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 rinsed Green Leaves with the dressing to taste. Thinly slice the steak and lightly season.

  6. A STYLISH DINNER PLATE

    Lay out the steak slices, dollop with basil pesto, and side with spoonfuls of Gem Squash mash. Pile up the leaves, tomatoes and sliced Radish. Sprinkle over the remaining Sunflower Seeds, cheese and basil. Yum!

Download the Recipe

  1. GEM MASH

    Boil the kettle. Place the Gem Squash in a large pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced with a knife. Remove from the pot on completion and halve – hold the squash with a clean dish towel so as 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 knob of butter (optional) or a drizzle of oil. Mash with a fork until smooth and the butter, if used, has melted. If it’s too thick, add some water or milk. Return to the pot, cover, and set aside.

  2. MARINATE THE TOMATOES

    In a bowl combine the Balsamic Dressing and 1½ tbsp of oil. Toss through the sliced tomatoes, season, and set aside to marinate.

  3. WARM, SUNNY SEEDS

    Place a 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.

  4. 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 120ml of olive oil. Crush or blend until a chunky pesto forms.

  5. 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 preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional) 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 rinsed Green Leaves with the dressing to taste. Thinly slice the steak and lightly season.

  6. A STYLISH DINNER PLATE

    Lay out the steak slices, dollop with basil pesto, and side with spoonfuls of Gem Squash mash. Pile up the leaves, tomatoes and sliced Radish. Sprinkle over the remaining Sunflower Seeds, cheese and basil. Yum!

Download the Recipe

  1. GEM MASH

    Boil the kettle. Place the Gem Squash in a large pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced with a knife. Remove from the pot on completion and halve – hold the squash with a clean dish towel so as 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 knob of butter (optional) or a drizzle of oil. Mash with a fork until smooth and the butter, if used, has melted. If it’s too thick, add some water or milk. Return to the pot, cover, and set aside.

  2. MARINATE THE TOMATOES

    In a bowl combine the Balsamic Dressing and 2 tbsp of oil. Toss through the sliced tomatoes, season, and set aside to marinate.

  3. WARM, SUNNY SEEDS

    Place a 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.

  4. 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 150ml of olive oil. Crush or blend until a chunky pesto forms.

  5. 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 preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional) 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 rinsed Green Leaves with the dressing to taste. Thinly slice the steak and lightly season.

  6. A STYLISH DINNER PLATE

    Lay out the steak slices, dollop with basil pesto, and side with spoonfuls of Gem Squash mash. Pile up the leaves, tomatoes and sliced Radish. Sprinkle over the remaining Sunflower Seeds, cheese and basil. Yum!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Sirloin Tagliata?

The preparation time for Sirloin Tagliata with homemade basil pesto & gem squash mash is between 30 and 45 minutes.

What is the total time required to make Sirloin Tagliata with homemade basil pesto & gem squash mash?

The total time required to make Sirloin Tagliata with homemade basil pesto & gem squash mash is between 35 and 55 minutes.

How many servings does Sirloin Tagliata provide?

4 servings

What are the main ingredients in Sirloin Tagliata?

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

What is the nutritional information of Sirloin Tagliata?

Calories: 585, Carbs: 26 grams, Fat: grams, Protein: 45.3 grams, Sugar: 9.9 grams, Salt: 294 grams

How do I prepare Sirloin Tagliata?

WARM, SUNNY SEEDS: Place a 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. MARINATE THE TOMATOES: In a bowl combine the balsamic dressing and 1 tbsp of oil. Toss through the sliced tomatoes, season, and set aside to marinate. 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 75ml of olive oil. Crush or blend until a chunky pesto forms. GEM MASH: Boil the kettle. 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 with a knife. Remove from the pot on completion and halve – hold the squash with a clean dish towel so as 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 knob of butter (optional) or a drizzle of oil. Mash with a fork until smooth and the butter, if used, has melted. If it’s too thick, add some water or milk. Return to the pot, cover, and set aside. A STYLISH DINNER PLATE: Lay out the steak slices, dollop with basil pesto, and side with spoonfuls of gem squash mash. Pile up the leaves, tomatoes and sliced radish. Sprinkle over the remaining sunflower seeds, cheese and basil. Yum! 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 preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional) 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 rinsed green leaves with the dressing to taste. Thinly slice the steak and lightly season.

What should be prepared from my kitchen to make Sirloin Tagliata?

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

How many calories does Sirloin Tagliata have?

585 calories

How much fat content does Sirloin Tagliata have?

grams

Woolies Products in this dish

Photo of Gem Squash Halves 6 pk

Gem Squash Halves 6 Pk

Add to Woolies Cart
Photo of Fresh Basil 30 g

Fresh Basil 30 G

Add to Woolies Cart
Photo of Fresh Basil 80 g

Fresh Basil 80 G

Add to Woolies Cart
Photo of Gem Squash 2 kg

Gem Squash 2 Kg

Add to Woolies Cart
Photo of Sunflower Seeds 250 g

Sunflower Seeds 250 G

Add to Woolies Cart
Photo of Radish 150 g

Radish 150 G

Add to Woolies Cart
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