Enhancing a local favourite with a cut of tender, juicy sirloin, luxuriously cheesy polenta, the nostalgia of spicy chakalaka sauce, and a peppery rocket salad. This jazzy dinner is chaka-lekker!
SIZZLING SIRLOIN & CHAKALAKA
SIZZLING SIRLOIN & CHAKALAKA
with creamy polenta & Italian hard cheese
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Chilli
- Chillies
- Curry Powder
- Free-Range Beef Sirloin
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Grated Parmesan
- Green Leaves
- Onion
- Onions
- Polenta
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive & coconut)
- Sugar/Sweetener/Honey
- Tinfoil
- Paper Towel
- Salt & Pepper
- Butter (optional)
CHAKALAKA SAUCE
Place a large pot over a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 1-2 minutes until soft and translucent, shifting occasionally. Add the grated garlic, chopped Chilli to taste, and Curry Powder to taste. Fry for a further 30-60 seconds until fragrant, stirring constantly so the curry powder doesn’t burn. Add in three-quarters of the halved tomatoes and fry for another 2-4 minutes until they begin to soften. Add the stock powder and 50ml of water and bring to a simmer. Taste to test and add in some more curry powder if you’d prefer it spicier. Allow the sauce to reduce and thicken for 3-5 minutes. Add some sweetener of choice and seasoning to taste. On completion, remove from the pot and place in a bowl. Cover with a plate to keep warm and set aside for serving. Boil the kettle.
STEAK
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, sear the steak fat-side down for 3-5 minutes until the fat is crispy. Then, cook each side for 2-4 minutes for a medium-rare result, or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final 1-2 minutes, baste the steak with a knob of butter. Remove from the pan, wrap in tinfoil, and allow it to rest while you get the Polenta going.
CREAMY, DREAMY Polenta
Wipe down the pot and return to a high heat. Pour in 500ml of boiled water and add half a tsp of salt. Once boiling, slowly whisk in the Polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking regularly, until the polenta is soft and the texture is thick and creamy. When the polenta is too thick to whisk, use a wooden spoon to stir while it continues to cook. Turn off the heat, add a knob of butter, the grated Italian hard cheese and the cream. Stir until melted and silky smooth. Season to taste.
ROCKET SALAD
Toss the rinsed leaves together with the remaining tomatoes and a drizzle of oil. Thinly slice the steak and lightly season the slices.
GRUBS UP
Dish up the creamy Polenta and sirloin steak slices and side with the salad. Top the steak slices with the delicious chakalaka sauce. Time to dig in, Chef!
Onion - 1
Garlic Clove - 1
Chilli - 1
Baby Tomatoes - 200g
Curry Powder - 5ml
Vegetable Stock - 5ml
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 160g
Polenta - 100ml
Fresh Cream - 50ml
Grated Parmesan - 30ml
Green Leaves - 20g
CHAKALAKA SAUCE
Place a large pot over a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated garlic, chopped Chilli to taste, and Curry Powder to taste. Fry for a further 30-60 seconds until fragrant, stirring constantly so the curry powder doesn’t burn. Add in three-quarters of the halved tomatoes and fry for another 3-5 minutes until they begin to soften. Add the stock powder and 85ml of water and bring to a simmer. Taste to test and add in some more curry powder if you’d prefer it spicier. Allow the sauce to reduce and thicken for 5-8 minutes. Add some sweetener of choice and seasoning to taste. On completion, remove from the pot and place in a bowl. Cover with a plate to keep warm and set aside for serving. Boil the kettle.
STEAK
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, sear the steak fat-side down for 3-5 minutes until the fat is crispy. Then, cook each side for 2-4 minutes for a medium-rare result, or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final 1-2 minutes, baste the steak with a knob of butter. Remove from the pan, wrap in tinfoil, and allow it to rest while you get the Polenta going.
CREAMY, DREAMY Polenta
Wipe down the pot and return to a high heat. Pour in 1L of boiled water and add a tsp of salt. Once boiling, slowly whisk in the Polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking regularly, until the polenta is soft and the texture is thick and creamy. When the polenta is too thick to whisk, use a wooden spoon to stir while it continues to cook. Turn off the heat, add a knob of butter, the grated Italian hard cheese and the cream. Stir until melted and silky smooth. Season to taste.
ROCKET SALAD
Toss the rinsed leaves together with the remaining tomatoes and a drizzle of oil. Thinly slice the steak and lightly season the slices.
GRUBS UP
Dish up the creamy Polenta and sirloin steak slices and side with the salad. Top the steak slices with the delicious chakalaka sauce. Time to dig in, Chef!
Onion - 1
Garlic Cloves - 2
Chilli - 1
Baby Tomatoes - 400g
Curry Powder - 10ml
Vegetable Stock - 10ml
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 2
Polenta - 200ml
Fresh Cream - 100ml
Grated Parmesan - 60ml
Green Leaves - 40g
CHAKALAKA SAUCE
Place a large pot over a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated garlic, chopped Chilli to taste, and Curry Powder to taste. Fry for a further 30-60 seconds until fragrant, stirring constantly so the curry powder doesn’t burn. Add in three-quarters of the halved tomatoes and fry for another 3-5 minutes until they begin to soften. Add the stock powder and 85ml of water and bring to a simmer. Taste to test and add in some more curry powder if you’d prefer it spicier. Allow the sauce to reduce and thicken for 5-8 minutes. Add some sweetener of choice and seasoning to taste. On completion, remove from the pot and place in a bowl. Cover with a plate to keep warm and set aside for serving. Boil the kettle.
STEAK
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, sear the steak fat-side down for 3-5 minutes until the fat is crispy. Then, cook each side for 2-4 minutes for a medium-rare result, or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final 1-2 minutes, baste the steak with a knob of butter. Remove from the pan, wrap in tinfoil, and allow it to rest while you get the Polenta going.
CREAMY, DREAMY Polenta
Wipe down the pot and return to a high heat. Pour in 1L of boiled water and add a tsp of salt. Once boiling, slowly whisk in the Polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking regularly, until the polenta is soft and the texture is thick and creamy. When the polenta is too thick to whisk, use a wooden spoon to stir while it continues to cook. Turn off the heat, add a knob of butter, the grated Italian hard cheese and the cream. Stir until melted and silky smooth. Season to taste.
ROCKET SALAD
Toss the rinsed leaves together with the remaining tomatoes and a drizzle of oil. Thinly slice the steak and lightly season the slices.
GRUBS UP
Dish up the creamy Polenta and sirloin steak slices and side with the salad. Top the steak slices with the delicious chakalaka sauce. Time to dig in, Chef!
Onion - 1
Garlic Cloves - 2
Chilli - 1
Baby Tomatoes - 400g
Curry Powder - 10ml
Vegetable Stock - 10ml
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 2
Polenta - 200ml
Fresh Cream - 100ml
Grated Parmesan - 60ml
Green Leaves - 40g
CHAKALAKA SAUCE
Place a large pot over a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic, chopped Chilli to taste, and Curry Powder to taste. Fry for a further 30-60 seconds until fragrant, stirring constantly so the curry powder doesn’t burn. Add in three-quarters of the halved tomatoes and fry for another 5-8 minutes until they begin to soften. Add the stock powder and 125ml of water and bring to a simmer. Taste to test and add in some more curry powder if you’d prefer it spicier. Allow the sauce to reduce and thicken for 8-10 minutes. Add some sweetener of choice and seasoning to taste. On completion, remove from the pot and place in a bowl. Cover with a plate to keep warm and set aside for serving. Boil the kettle.
STEAK
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel and season. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until the fat is crispy. Then, cook each side for 2-4 minutes for a medium-rare result, or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) In the final 1-2 minutes, baste the steaks with a knob of butter. Remove from the pan, wrap in tinfoil, and allow them to rest while you get the Polenta going.
CREAMY, DREAMY Polenta
Wipe down the pot and return to a high heat. Pour in 2L of boiled water and add a tsp of salt. Once boiling, slowly whisk in the Polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking regularly, until the polenta is soft and the texture is thick and creamy. When the polenta is too thick to whisk, use a wooden spoon to stir while it continues to cook. Turn off the heat, add a knob of butter, the grated Italian hard cheese and the cream. Stir until melted and silky smooth. Season to taste.
ROCKET SALAD
Toss the rinsed leaves together with the remaining tomatoes and a drizzle of oil. Thinly slice the steaks and lightly season the slices.
GRUBS UP
Dish up the creamy Polenta and sirloin steak slices and side with the salad. Top the steak slices with the delicious chakalaka sauce. Time to dig in, Chef!
Onions - 2
Garlic Cloves - 4
Chillies - 2
Baby Tomatoes - 800g
Curry Powder - 20ml
Vegetable Stock - 20ml
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-sirloin/" title="View all our recipes with Free-Range Beef Sirloin at eCook">Free-Range Beef Sirloin - 4
Polenta - 400ml
Fresh Cream - 200ml
Grated Parmesan - 120ml
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for SIZZLING SIRLOIN & CHAKALAKA?
The preparation time for SIZZLING SIRLOIN & CHAKALAKA with creamy polenta & Italian hard cheese is between 20 and 40 minutes.
What is the total time required to make SIZZLING SIRLOIN & CHAKALAKA with creamy polenta & Italian hard cheese?
The total time required to make SIZZLING SIRLOIN & CHAKALAKA with creamy polenta & Italian hard cheese is between 30 and 45 minutes.
How many servings does SIZZLING SIRLOIN & CHAKALAKA provide?
4 servings
What are the main ingredients in SIZZLING SIRLOIN & CHAKALAKA?
Baby Tomatoes, Beef, Chilli, Chillies, Curry Powder, Free-Range Beef Sirloin, Fresh Cream, Garlic Clove, Garlic Cloves, Grated Parmesan, Green Leaves, Onion, Onions, Polenta, Vegetable Stock
What is the nutritional information of SIZZLING SIRLOIN & CHAKALAKA?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare SIZZLING SIRLOIN & CHAKALAKA?
CHAKALAKA SAUCE: Place a large pot over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated garlic, chopped chilli to taste, and curry powder to taste. Fry for a further 30-60 seconds until fragrant, stirring constantly so the curry powder doesn’t burn. Add in three-quarters of the halved tomatoes and fry for another 3-5 minutes until they begin to soften. Add the stock powder and 85ml of water and bring to a simmer. Taste to test and add in some more curry powder if you’d prefer it spicier. Allow the sauce to reduce and thicken for 5-8 minutes. Add some sweetener of choice and seasoning to taste. On completion, remove from the pot and place in a bowl. Cover with a plate to keep warm and set aside for serving. Boil the kettle. STEAK: Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, sear the steak fat-side down for 3-5 minutes until the fat is crispy. Then, cook each side for 2-4 minutes for a medium-rare result, or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final 1-2 minutes, baste the steak with a knob of butter. Remove from the pan, wrap in tinfoil, and allow it to rest while you get the polenta going. ROCKET SALAD: Toss the rinsed leaves together with the remaining tomatoes and a drizzle of oil. Thinly slice the steak and lightly season the slices. CREAMY, DREAMY POLENTA: Wipe down the pot and return to a high heat. Pour in 1L of boiled water and add a tsp of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking regularly, until the polenta is soft and the texture is thick and creamy. When the polenta is too thick to whisk, use a wooden spoon to stir while it continues to cook. Turn off the heat, add a knob of butter, the grated Italian hard cheese and the cream. Stir until melted and silky smooth. Season to taste. GRUBS UP: Dish up the creamy polenta and sirloin steak slices and side with the salad. Top the steak slices with the delicious chakalaka sauce. Time to dig in, Chef!
What should be prepared from my kitchen to make SIZZLING SIRLOIN & CHAKALAKA?
Baby Tomatoes, Beef, Chilli, Chillies, Curry Powder, Free-Range Beef Sirloin, Fresh Cream, Garlic Clove, Garlic Cloves, Grated Parmesan, Green Leaves, Onion, Onions, Polenta, Vegetable Stock
How many calories does SIZZLING SIRLOIN & CHAKALAKA have?
calories
How much fat content does SIZZLING SIRLOIN & CHAKALAKA have?
grams
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