eCook Meal
SIZZLING SIRLOIN & CHAKALAKA
with creamy polenta & Italian hard cheese
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R271.84
for 4 servings · R67.96 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Free-Range Beef Sirloin needs 4Southern Smoky™ BBQ Beef Sirloin Steaks Avg 400 g R106.40 · whole pack (size can't be divided)R106.40
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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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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Polenta needs 400 mlPolenta 500 g R51.99 · whole pack (size can't be divided)R51.99
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Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Curry Powder needs 20 mlRobertsons Rajah Mild and Spicy Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Grated Parmesan needs 120 mlCrushed Tomato with Parmigiano Reggiano 350 ml 350 ml at R79.99 · 34% of packR27.43
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Beef, Beef Sirloin, Chilli, Cream, Curry Powder, Garlic, Green Leaves, Onion, Parmesan, 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?
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! 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.
What should be prepared from my kitchen to make SIZZLING SIRLOIN & CHAKALAKA?
Baby Tomato, Beef, Beef Sirloin, Chilli, Cream, Curry Powder, Garlic, Green Leaves, Onion, Parmesan, Polenta, Vegetable Stock
How many calories does SIZZLING SIRLOIN & CHAKALAKA have?
calories
How much fat content does SIZZLING SIRLOIN & CHAKALAKA have?
grams