eCook Meal
Sirloin Tagliata
with homemade basil pesto & gem squash mash
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.
Serving guide
Choose your portion size.
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
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R338.06
for 4 servings · R84.51 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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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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Fresh Basil needs 40 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 10% of packR7.50
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Gem Squash needs 6Gem Squash 1 kg R32.99 · whole pack (size can't be divided)R32.99
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Salad Tomatoes needs 4Salad Tomatoes 1 kg R34.99 · whole pack (size can't be divided)R34.99
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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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Grated Italian-style Hard Cheese needs 80 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Balsamic Dressing needs 45 mlReduced Oil Balsamic Dressing with Blueberries 300 ml 300 ml at R54.99 · 15% of packR8.25
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Sunflower Seeds needs 60 gSunflower Seeds 250 g 250 g at R44.99 · 24% of packR10.80
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Green 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 One For All Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beef Sirloin, Fresh Basil, Garlic, Gem Squash, Grated Italian-style Hard Cheese, Green Leaves, NOMU One For All Rub, Radish, Salad Tomato, 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?
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. 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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Sirloin Tagliata?
Balsamic Dressing, Beef, Beef Sirloin, Fresh Basil, Garlic, Gem Squash, Grated Italian-style Hard Cheese, Green Leaves, NOMU One For All Rub, Radish, Salad Tomato, Sunflower Seeds
How many calories does Sirloin Tagliata have?
585 calories
How much fat content does Sirloin Tagliata have?
grams