Tender beef steak and roast sweet potato means guaranteed dinner bliss. Spruce it up with Peri-Peri spice, freshly made pesto, and a crunchy radish, cucumber, pumpkin seed, and feta salad. Refreshing, lively summer flavour!
Summertime Sirloin
Summertime Sirloin
with Peri-Peri sweet potato wedges, homemade basil pesto & a side salad
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Beef
- Cucumber
- Danish-style Feta
- Free-Range Beef Sirloin
- Fresh Basil
- Garlic Clove
- Lemon
- NOMU Peri-Peri Rub
- Pumpkin Seeds
- Radish
- Salad Leaves
- Sweet Potato
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Sugar/Sweetener/Honey
- Butter
- Paper Towel
PERI-PERI POTATO WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, three-quarters of the Peri-Peri Rub (to taste), and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
THE BASIL PESTO & THE PICKLE
In a bowl, combine the chopped basil with 2 tbsp of olive oil and the juice of 1 Lemon wedge. Mix in the lemon zest and grated garlic to taste. Season to taste and set aside for serving. Place the sliced Radish and Cucumber half-moons in a salad bowl. Add the white wine vinegar, 1 tsp of a sweetener of choice, and some seasoning. Toss to coat and set aside to pickle until serving.
POP THOSE PUMPKIN SEEDS
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SMOKY SIRLOIN STEAK
When the wedges have 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter and the remaining Peri-Peri Rub. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TOSS THE CRISP SIDE SALAD
Drain the pickling liquid from the bowl of Cucumber and radish, reserving it to dress the salad if you’d like. Add in the rinsed salad leaves and toasted pumpkin seeds. Crumble over the drained feta and toss together with a drizzle of olive oil.
REFRESHING & NOURISHING
Dish up the crispy Peri-Peri wedges alongside the juicy sirloin slices. Liberally drizzle the basil pesto over the sirloin. Serve the tangy garden salad on the side and garnish with a remaining Lemon wedge. Tuck in, Chef!
PERI-PERI POTATO WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, three-quarters of the Peri-Peri Rub (to taste), and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
THE BASIL PESTO & THE PICKLE
In a bowl, combine the chopped basil with 40ml of olive oil and the juice of 2 Lemon wedges. Mix in some lemon zest and the grated garlic to taste. Season to taste and set aside for serving. Place the sliced Radish and Cucumber half-moons in a salad bowl. Add the white wine vinegar, 2 tsp of a sweetener of choice, and some seasoning. Toss to coat and set aside to pickle until serving.
POP THOSE PUMPKIN SEEDS
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SMOKY SIRLOIN STEAK
When the wedges have 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter and the remaining Peri-Peri Rub. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TOSS THE CRISP SIDE SALAD
Drain the pickling liquid from the bowl of Cucumber and radish, reserving it to dress the salad if you’d like. Add in the rinsed salad leaves and toasted pumpkin seeds. Crumble over the drained feta and toss together with a drizzle of olive oil.
REFRESHING & NOURISHING
Dish up the crispy Peri-Peri wedges alongside the juicy sirloin slices. Liberally drizzle the basil pesto over the sirloin. Serve the tangy garden salad on the side and garnish with a remaining Lemon wedge. Tuck in, Chef!
PERI-PERI POTATO WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, three-quarters of the Peri-Peri Rub (to taste), and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
THE BASIL PESTO & THE PICKLE
In a bowl, combine the chopped basil with 40ml of olive oil and the juice of 2 Lemon wedges. Mix in some lemon zest and the grated garlic to taste. Season to taste and set aside for serving. Place the sliced Radish and Cucumber half-moons in a salad bowl. Add the white wine vinegar, 2 tsp of a sweetener of choice, and some seasoning. Toss to coat and set aside to pickle until serving.
POP THOSE PUMPKIN SEEDS
Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SMOKY SIRLOIN STEAK
When the wedges have 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter and the remaining Peri-Peri Rub. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TOSS THE CRISP SIDE SALAD
Drain the pickling liquid from the bowl of Cucumber and radish, reserving it to dress the salad if you’d like. Add in the rinsed salad leaves and toasted pumpkin seeds. Crumble over the drained feta and toss together with a drizzle of olive oil.
REFRESHING & NOURISHING
Dish up the crispy Peri-Peri wedges alongside the juicy sirloin slices. Liberally drizzle the basil pesto over the sirloin. Serve the tangy garden salad on the side and garnish with a remaining Lemon wedge. Tuck in, Chef!
PERI-PERI POTATO WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, three-quarters of the Peri-Peri Rub (to taste), and some seasoning. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
THE BASIL PESTO & THE PICKLE
In a bowl, combine the chopped basil with 60ml of olive oil and the juice of 4 Lemon wedges. Mix in some lemon zest and the grated garlic to taste. Season to taste and set aside for serving. Place the sliced Radish and Cucumber half-moons in a salad bowl. Add the white wine vinegar, 1 tbsp of a sweetener of choice, and some seasoning. Toss to coat and set aside to pickle until serving.
POP THOSE PUMPKIN SEEDS
Place a large, nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SMOKY SIRLOIN STEAK
When the wedges have 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) During the final 1-2 minutes, baste the steaks with a knob of butter and the remaining Peri-Peri Rub. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TOSS THE CRISP SIDE SALAD
Drain the pickling liquid from the bowl of Cucumber and radish, reserving it to dress the salad if you’d like. Add in the rinsed salad leaves and toasted pumpkin seeds. Crumble over the drained feta and toss together with a drizzle of olive oil.
REFRESHING & NOURISHING
Dish up the crispy Peri-Peri wedges alongside the juicy sirloin slices. Liberally drizzle the basil pesto over the sirloin. Serve the tangy garden salad on the side and garnish with a remaining Lemon wedge. Tuck in, Chef!
Frequently Asked Questions
What is the preparation time for Summertime Sirloin?
The preparation time for Summertime Sirloin with Peri-Peri sweet potato wedges, homemade basil pesto & a side salad is between 20 and 30 minutes.
What is the total time required to make Summertime Sirloin with Peri-Peri sweet potato wedges, homemade basil pesto & a side salad?
The total time required to make Summertime Sirloin with Peri-Peri sweet potato wedges, homemade basil pesto & a side salad is between 40 and 50 minutes.
How many servings does Summertime Sirloin provide?
4 servings
What are the main ingredients in Summertime Sirloin?
Beef, Cucumber, Danish-style Feta, Free-Range Beef Sirloin, Fresh Basil, Garlic Clove, Lemon, NOMU Peri-Peri Rub, Pumpkin Seeds, Radish, Salad Leaves, Sweet Potato, White Wine Vinegar
What is the nutritional information of Summertime Sirloin?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Summertime Sirloin?
POP THOSE PUMPKIN SEEDS: Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. PERI-PERI POTATO WEDGES: Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, three-quarters of the Peri-Peri Rub (to taste), and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway. THE BASIL PESTO & THE PICKLE: In a bowl, combine the chopped basil with 40ml of olive oil and the juice of 2 lemon wedges. Mix in some lemon zest and the grated garlic to taste. Season to taste and set aside for serving. Place the sliced radish and cucumber half-moons in a salad bowl. Add the white wine vinegar, 2 tsp of a sweetener of choice, and some seasoning. Toss to coat and set aside to pickle until serving. SMOKY SIRLOIN STEAK: When the wedges have 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter and the remaining Peri-Peri Rub. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices. TOSS THE CRISP SIDE SALAD: Drain the pickling liquid from the bowl of cucumber and radish, reserving it to dress the salad if you’d like. Add in the rinsed salad leaves and toasted pumpkin seeds. Crumble over the drained feta and toss together with a drizzle of olive oil. REFRESHING & NOURISHING: Dish up the crispy Peri-Peri wedges alongside the juicy sirloin slices. Liberally drizzle the basil pesto over the sirloin. Serve the tangy garden salad on the side and garnish with a remaining lemon wedge. Tuck in, Chef!
What should be prepared from my kitchen to make Summertime Sirloin?
Beef, Cucumber, Danish-style Feta, Free-Range Beef Sirloin, Fresh Basil, Garlic Clove, Lemon, NOMU Peri-Peri Rub, Pumpkin Seeds, Radish, Salad Leaves, Sweet Potato, White Wine Vinegar
How many calories does Summertime Sirloin have?
calories
How much fat content does Summertime Sirloin have?
grams
Woolies Products in this dish
