What are the main ingredients in Sizzling Sirloin & Roasted Beets?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Paper Towel, Butter (optional), Sugar/Sweetener/Honey

What is the nutritional information of Sizzling Sirloin & Roasted Beets?

Calories: 809, Carbs: 49 grams, Fat: grams, Protein: 50.1 grams, Sugar: 16.4 grams, Salt: 590 grams

How do I prepare Sizzling Sirloin & Roasted Beets?

DROP THE BEETS: Preheat the oven to 200°C. Toss the halved beets with 1 tbsp of oil, ½ of the African Rub (to taste) and seasoning. Place on a tin foil-lined roasting tray and roast in the hot oven for 30-35 minutes, shifting halfway, until charred and tender. Set aside for serving. TAHINI DRESSING: In a separate bowl, whisk together the tahini, a sweetener of choice, some lemon zest and season. Add water in 5ml increments until drizzling consistency. SIZZLING SIRLOIN: When the beets have 10 minutes to go, return the pan over a medium-high heat. Rub the sirloin in some oil and pepper. When the pan is hot, fry the sirloin fat-side down for 3-5 minutes until the fat is golden and rendered. Then, fry for 2-4 minutes per side depending on the thickness and your preference. In the final minute, baste the sirloin with a knob of butter (optional) and the remaining African rub. Remove from the pan, and let it rest for 5 minutes before slicing and lightly seasoning with salt. HEALTHY DINING!: Dish up the roasted beets with the sliced steak. Serve the pickled salad on the side. Drizzle over the tahini dressing and garnish with the remaining lemon wedges. Enjoy! PROBIOTIC SALAD: Place a pan over a medium heat with the almonds. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Place the cabbage and carrot, chopped parsley, chopped cranberries, chopped almonds, and rinsed green leaves in a bowl. Toss through the pickling liquid and juice from 1 lemon wedge, season and set aside.

What should be prepared from my kitchen to make Sizzling Sirloin & Roasted Beets?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Paper Towel, Butter (optional), Sugar/Sweetener/Honey

Sizzling Sirloin & Roasted Beets

Deliciously easy to make and packed with probiotics to keep your gut in good health. Tuck into this healthy feast of sizzling rubbed beef sirloin, tender roasted baby beets, and healthy pickled salad, all drizzled with tasty tahini dressing. Healthy happy tum – here we come!

Sizzling Sirloin & Roasted Beets

with tahini dressing, pickled slaw & dried cranberries

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Almonds
Beef
Dried Cranberries
Free-Range Beef Sirloin
Fresh Parsley
Green Leaves
Lemon
Lemons
Nomu African Rub
Rainbow Beetroot
Shredded Cabbage & Julienne Carrot
Sweet Pickling Liquid
Tahini

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil
Paper Towel
Butter (optional)
Sugar/Sweetener/Honey

Photo of Sizzling Sirloin & Roasted Beets

Serves 1

DROP THE BEETS
Preheat the oven to 200°C. Toss the halved beets with 1 tbsp of oil, ½ of the African Rub (to taste) and seasoning. Place on a tin foil-lined roasting tray and roast in the hot oven for 30-35 minutes, shifting halfway, until charred and tender. Set aside for serving.
PROBIOTIC SALAD
Place a pan over a medium heat with the almonds. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Place the cabbage and carrot, chopped parsley, chopped cranberries, chopped almonds, and rinsed green leaves in a bowl. Toss through the pickling liquid and juice from 1 lemon wedge, season and set aside.
TAHINI DRESSING
In a separate bowl, whisk together the tahini, a sweetener of choice, some lemon zest and season. Add water in 5ml increments until drizzling consistency.
SIZZLING SIRLOIN
When the beets have 10 minutes to go, return the pan over a medium-high heat. Rub the sirloin in some oil and pepper. When the pan is hot, fry the sirloin fat-side down for 3-5 minutes until the fat is golden and rendered. Then, fry for 2-4 minutes per side depending on the thickness and your preference. In the final minute, baste the sirloin with a knob of butter (optional) and the remaining African rub. Remove from the pan, and let it rest for 5 minutes before slicing and lightly seasoning with salt.
HEALTHY DINING!
Dish up the roasted beets with the sliced steak. Serve the pickled salad on the side. Drizzle over the tahini dressing and garnish with the remaining lemon wedges. Enjoy!

Rainbow Beetroot - 1
NOMU African Rub - 5ml
Almonds - 15g
Shredded Cabbage & Julienne Carrot - 75g
Fresh Parsley - 3g
Dried Cranberries - 10g
Green Leaves - 20g
Sweet Pickling Liquid - 15ml
Lemon - 1
Tahini - 30ml
Free-range Beef Sirloin - 160g

Download the Recipe

Serves 2

DROP THE BEETS
Preheat the oven to 200°C. Toss the halved beets with 1 tbsp of oil, ½ of the African Rub (to taste) and seasoning. Place on a tin foil-lined roasting tray and roast in the hot oven for 30-35 minutes, shifting halfway, until charred and tender. Set aside for serving.
PROBIOTIC SALAD
Place a pan over a medium heat with the almonds. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Place the cabbage and carrot, chopped parsley, chopped cranberries, chopped almonds, and rinsed green leaves in a bowl. Toss through the pickling liquid and juice from 1 lemon wedge, season and set aside.
TAHINI DRESSING
In a separate bowl, whisk together the tahini, a sweetener of choice, some lemon zest and season. Add water in 5ml increments until drizzling consistency.
SIZZLING SIRLOIN
When the beets have 10 minutes to go, return the pan over a medium-high heat. Rub the sirloin in some oil and pepper. When the pan is hot, fry the sirloin fat-side down for 3-5 minutes until the fat is golden and rendered. Then, fry for 2-4 minutes per side depending on the thickness and your preference. In the final minute, baste the sirloin with a knob of butter (optional) and the remaining African rub. Remove from the pan, and let it rest for 5 minutes before slicing and lightly seasoning with salt.
HEALTHY DINING!
Dish up the roasted beets with the sliced steak. Serve the pickled salad on the side. Drizzle over the tahini dressing and garnish with the remaining lemon wedges. Enjoy!

Rainbow Beetroot - 1
NOMU African Rub - 10ml
Almonds - 30g
Shredded Cabbage & Julienne Carrot - 150g
Fresh Parsley - 5g
Dried Cranberries - 20g
Green Leaves - 40g
Sweet Pickling Liquid - 30ml
Lemon - 1
Tahini - 65ml
Free-range Beef Sirloin - 320g

Download the Recipe

Serves 3

DROP THE BEETS
Preheat the oven to 200°C. Toss the halved beets with 2 tbsps of oil, ½ of the African Rub (to taste) and seasoning. Place on a tin foil-lined roasting tray and roast in the hot oven for 35-40 minutes, shifting halfway, until charred and tender. Set aside for serving.
PROBIOTIC SALAD
Place a pan over a medium heat with the almonds. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Place the cabbage and carrot, chopped parsley, chopped cranberries, chopped almonds, and rinsed green leaves in a bowl. Toss through the pickling liquid and juice from 2 lemon wedges, season and set aside.
TAHINI DRESSING
In a separate bowl, whisk together the tahini, a sweetener of choice, some lemon zest and season. Add water in 5ml increments until drizzling consistency.
SIZZLING SIRLOIN
When the beets have 10 minutes to go, return the pan over a medium-high heat. Rub the sirloin in some oil and pepper. When the pan is hot, fry the sirloin fat-side down for 3-5 minutes until the fat is golden and rendered. Then, fry for 2-4 minutes per side depending on the thickness and your preference. In the final minute, baste the sirloin with a knob of butter (optional) and the remaining African rub. Remove from the pan, and let it rest for 5 minutes before slicing and lightly seasoning with salt.
HEALTHY DINING!
Dish up the roasted beets with the sliced steak. Serve the pickled salad on the side. Drizzle over the tahini dressing and garnish with the remaining lemon wedges. Enjoy!

Rainbow Beetroot - 750g
NOMU African Rub - 15ml
Almonds - 45g
Shredded Cabbage & Julienne Carrot - 225g
Fresh Parsley - 8g
Dried Cranberries - 30g
Green Leaves - 60g
Sweet Pickling Liquid - 45ml
Lemons - 2
Tahini - 85ml
Free-range Beef Sirloin - 480g

Download the Recipe

Serves 4

DROP THE BEETS
Preheat the oven to 200°C. Toss the halved beets with 2 tbsps of oil, ½ of the African Rub (to taste) and seasoning. Place on a tin foil-lined roasting tray and roast in the hot oven for 35-40 minutes, shifting halfway, until charred and tender. Set aside for serving.
PROBIOTIC SALAD
Place a pan over a medium heat with the almonds. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Place the cabbage and carrot, chopped parsley, chopped cranberries, chopped almonds, and rinsed green leaves in a bowl. Toss through the pickling liquid and juice from 2 lemon wedges, season and set aside.
TAHINI DRESSING
In a separate bowl, whisk together the tahini, a sweetener of choice, some lemon zest and season. Add water in 5ml increments until drizzling consistency.
SIZZLING SIRLOIN
When the beets have 10 minutes to go, return the pan over a medium-high heat. Rub the sirloin in some oil and pepper. When the pan is hot, fry the sirloin fat-side down for 3-5 minutes until the fat is golden and rendered. Then, fry for 2-4 minutes per side depending on the thickness and your preference. In the final minute, baste the sirloin with a knob of butter (optional) and the remaining African rub. Remove from the pan, and let it rest for 5 minutes before slicing and lightly seasoning with salt.
HEALTHY DINING!
Dish up the roasted beets with the sliced steak. Serve the pickled salad on the side. Drizzle over the tahini dressing and garnish with the remaining lemon wedges. Enjoy!