Celebrate spring with perfectly cooked slices of sirloin steak served atop a bed of fluffy millet, alongside spicy charred green beans and a fresh pea salad with a dijon dressing. Garnishes of spring onions and toasted sunflower seeds to make it POP!
Sprightly Spring Sirloin
Sprightly Spring Sirloin
with millet, green beans & chilli flakes
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Dried Chilli Flakes
- Free-Range Beef Sirloin
- Garlic Clove
- Garlic Cloves
- Green Beans
- Green Leaves
- Millet
- Peas
- Salad Dressing
- Spring Onion
- Spring Onions
- Sunflower Seeds
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
STOCKED MILLET
Place a pot over a medium heat. When hot, toast the millet for 2-3 minutes, shifting occasionally. Pour in 150ml of salted water, stir through the vegetable stock, and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
SUNNY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
POPPING SALAD
Boil the kettle. Submerge the peas in salted boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a salad bowl. Add the rinsed green leaves, salad dressing, a drizzle of oil, and season. Toss to combine.
KICKING BEANS
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the white spring onion slices, grated garlic, and dried chilli flakes for 1-2 minutes until fragrant and golden shifting constantly. Add the sliced green beans and a small splash of water. Cook for 3-4 minutes until the water has evaporated and the green beans are cooked al dente. Season and remove from the pan.
SPRING SIRLOIN
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side or until cooked to your preference (this time frame may depend on the thickness of the steak). Remove from the pan to rest for 5 minutes before slicing and seasoning.
PILE UP!
Dish a bed of the soft millet topped with the juicy sirloin slices. Serve the fragrant spicy green beans and the fresh pea salad alongside. Sprinkle over the green spring onion slices and scatter with toasted sunflower seeds. Eat up, Chef.
Millet - 75ml
Vegetable Stock - 5ml
Sunflower Seeds - 10g
Peas - 50g
Green Leaves - 20g
Salad Dressing - 12,5ml
Spring Onion - 1
Garlic Clove - 1
Dried Chilli Flakes - 2,5ml
Green Beans - 80g
Free-range Beef Sirloin - 160g
STOCKED MILLET
Place a pot over a medium heat. When hot, toast the millet for 2-3 minutes, shifting occasionally. Pour in 300ml of salted water, stir through the vegetable stock, and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
SUNNY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
POPPING SALAD
Boil the kettle. Submerge the peas in salted boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a salad bowl. Add the rinsed green leaves, salad dressing, a drizzle of oil, and season. Toss to combine.
KICKING BEANS
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the white spring onion slices, grated garlic, and dried chilli flakes for 1-2 minutes until fragrant and golden shifting constantly. Add the sliced green beans and a small splash of water. Cook for 4-5 minutes until the water has evaporated and the green beans are cooked al dente. Season and remove from the pan.
SPRING SIRLOIN
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side or until cooked to your preference (this time frame may depend on the thickness of the steaks). Remove from the pan to rest for 5 minutes before slicing and seasoning.
PILE UP!
Dish a bed of the soft millet topped with the juicy sirloin slices. Serve the fragrant spicy green beans and the fresh pea salad alongside. Sprinkle over the green spring onion slices and scatter with toasted sunflower seeds. Eat up, Chef.
Millet - 150ml
Vegetable Stock - 10ml
Sunflower Seeds - 20g
Peas - 100g
Green Leaves - 40g
Salad Dressing - 25ml
Spring Onions - 1
Garlic Clove - 1
Dried Chilli Flakes - 5ml
Green Beans - 160g
Free-range Beef Sirloin - 320g
STOCKED MILLET
Place a large pot over a medium heat. When hot, toast the millet for 3-4 minutes, shifting occasionally. Pour in 450ml of salted water, stir through the vegetable stock, and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
SUNNY SEEDS
Place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
POPPING SALAD
Boil the kettle. Submerge the peas in salted boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a salad bowl. Add the rinsed green leaves, salad dressing, a drizzle of oil, and season. Toss to combine.
KICKING BEANS
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the white spring onion slices, grated garlic, and dried chilli flakes for 2-3 minutes until fragrant and golden shifting constantly. Add the sliced green beans and a small splash of water. Cook for 5-6 minutes until the water has evaporated and the green beans are cooked al dente. Season and remove from the pan.
SPRING SIRLOIN
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side or until cooked to your preference (this time frame may depend on the thickness of the steaks). Remove from the pan to rest for 5 minutes before slicing and seasoning.
PILE UP!
Dish a bed of the soft millet topped with the juicy sirloin slices. Serve the fragrant spicy green beans and the fresh pea salad alongside. Sprinkle over the green spring onion slices and scatter with toasted sunflower seeds. Eat up, Chef.
Millet - 225ml
Vegetable Stock - 15ml
Sunflower Seeds - 30g
Peas - 150g
Green Leaves - 60g
Salad Dressing - 37,5ml
Spring Onions - 2
Garlic Cloves - 2
Dried Chilli Flakes - 7,5ml
Green Beans - 240g
Free-range Beef Sirloin - 480g
STOCKED MILLET
Place a large pot over a medium heat. When hot, toast the millet for 3-4 minutes, shifting occasionally. Pour in 600ml of salted water, stir through the vegetable stock, and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
SUNNY SEEDS
Place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
POPPING SALAD
Boil the kettle. Submerge the peas in salted boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a salad bowl. Add the rinsed green leaves, salad dressing, a drizzle of oil, and season. Toss to combine.
KICKING BEANS
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the white spring onion slices, grated garlic, and dried chilli flakes for 2-3 minutes until fragrant and golden shifting constantly. Add the sliced green beans and a small splash of water. Cook for 5-6 minutes until the water has evaporated and the green beans are cooked al dente. Season and remove from the pan.
SPRING SIRLOIN
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side or until cooked to your preference (this time frame may depend on the thickness of the steaks). Remove from the pan to rest for 5 minutes before slicing and seasoning.
PILE UP!
Dish a bed of the soft millet topped with the juicy sirloin slices. Serve the fragrant spicy green beans and the fresh pea salad alongside. Sprinkle over the green spring onion slices and scatter with toasted sunflower seeds. Eat up, Chef.
Millet - 300ml
Vegetable Stock - 20ml
Sunflower Seeds - 40g
Peas - 200g
Green Leaves - 80g
Salad Dressing - 50ml
Spring Onions - 2
Garlic Cloves - 2
Dried Chilli Flakes - 10ml
Green Beans - 320g
Free-range Beef Sirloin - 640g
Woolies Products in this dish
