What are the main ingredients in Summertime Sirloin?

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

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?

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

Summertime Sirloin

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

with Peri-Peri sweet potato wedges, homemade basil pesto & a side salad

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 50 minutes

Download the Recipe for 2

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

Serves 1

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!

Sweet Potato - 250g
NOMU Peri-Peri Rub - 7.5ml
Fresh Basil - 5g
Lemon - 1
Garlic Clove - 1
Radish - 20g
Cucumber - 50g
White Wine Vinegar - 15ml
Pumpkin Seeds - 10g
Free-Range Beef Sirloin - 160g
Salad Leaves - 20g
Danish-Style Feta - 40g

Download the Recipe

Serves 2

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!

Sweet Potato - 500g
NOMU Peri-Peri Rub - 15ml
Fresh Basil - 10g
Lemon - 1
Garlic Clove - 1
Radish - 40g
Cucumber - 100g
White Wine Vinegar - 30ml
Pumpkin Seeds - 20g
Free-Range Beef Sirloin - 320g
Salad Leaves - 40g
Danish-Style Feta - 80g

Download the Recipe

Serves 3

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!

Sweet Potato - 500g
NOMU Peri-Peri Rub - 15ml
Fresh Basil - 10g
Lemon - 1
Garlic Clove - 1
Radish - 40g
Cucumber - 100g
White Wine Vinegar - 30ml
Pumpkin Seeds - 20g
Free-Range Beef Sirloin - 320g
Salad Leaves - 40g
Danish-Style Feta - 80g

Download the Recipe

Serves 4

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!