eCook Meal
Swift Sirloin Supper
with charred artichokes, kalamata olives & bulgur wheat
Step up your steak supper game with this seared sirloin, basted with fragrant garlic-thyme butter. Get an added boost from an olive and grilled artichoke bulgur salad, a leafy tomato salad, and the healthy crunch of sunflower seeds!
Serving guide
Choose your portion size.
COOK THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and stock in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion.
TOASTY SUNFLOWER 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.
CHARRED ARTICHOKES
Return the pan to a high heat with a drizzle of oil. When very hot, fry the artichokes for 20-30 seconds per side until charred and caramelised. Remove from the pan on completion and season with a generous pinch of salt and a squeeze of Lemon juice. Set aside for step 5.
SIZZLING SIRLOIN
Return the pan to a medium-high heat with another 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, the rinsed Thyme sprigs, and the bashed Garlic. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices, including the thyme and garlic, and close up tightly. Set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
SALAD STUFF!
When the bulgur is cooked, stir through the charred artichokes and halved olives. In a separate bowl, toss together the halved baby tomatoes, the rinsed green leaves, and three-quarters of the chopped Parsley. Add a drizzle of olive oil, the juice of 1 lemon wedge, and some lemon zest to taste. Toss to coat and season to taste. You can either mix these two salads together or serve them separately – the choice is yours!
DISH UP YOUR DINNER
Plate the juicy steak slices alongside the bulgur and artichoke salad and the fresh tomato salad. Pour the pan juices over the steak and garnish with the remaining chopped Parsley. Dig in, Chef!
COOK THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and stock in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion.
TOASTY SUNFLOWER 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.
CHARRED ARTICHOKES
Return the pan to a high heat with a drizzle of oil. When very hot, fry the artichokes for 20-30 seconds per side until charred and caramelised. Remove from the pan on completion and season with a generous pinch of salt and a squeeze of Lemon juice. Set aside for step 5.
SIZZLING SIRLOIN
Return the pan to a medium-high heat with another 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, the rinsed Thyme sprigs, and the bashed Garlic. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices, including the thyme and garlic, and close up tightly. Set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
SALAD STUFF!
When the bulgur is cooked, stir through the charred artichokes and halved olives. In a separate bowl, toss together the halved baby tomatoes, the rinsed green leaves, and three-quarters of the chopped Parsley. Add a drizzle of olive oil, the juice of 2 lemon wedges, and some lemon zest to taste. Toss to coat and season to taste. You can either mix these two salads together or serve them separately – the choice is yours!
DISH UP YOUR DINNER
Plate the juicy steak slices alongside the bulgur and artichoke salad and the fresh tomato salad. Pour the pan juices over the steak and garnish with the remaining chopped Parsley. Dig in, Chef!
COOK THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and stock in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion.
TOASTY SUNFLOWER 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.
CHARRED ARTICHOKES
Return the pan to a high heat with a drizzle of oil. When very hot, fry the artichokes for 20-30 seconds per side until charred and caramelised. Remove from the pan on completion and season with a generous pinch of salt and a squeeze of Lemon juice. Set aside for step 5.
SIZZLING SIRLOIN
Return the pan to a medium-high heat with another 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, the rinsed Thyme sprigs, and the bashed Garlic. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices, including the thyme and garlic, and close up tightly. Set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
SALAD STUFF!
When the bulgur is cooked, stir through the charred artichokes and halved olives. In a separate bowl, toss together the halved baby tomatoes, the rinsed green leaves, and three-quarters of the chopped Parsley. Add a drizzle of olive oil, the juice of 2 lemon wedges, and some lemon zest to taste. Toss to coat and season to taste. You can either mix these two salads together or serve them separately – the choice is yours!
DISH UP YOUR DINNER
Plate the juicy steak slices alongside the bulgur and artichoke salad and the fresh tomato salad. Pour the pan juices over the steak and garnish with the remaining chopped Parsley. Dig in, Chef!
COOK THE BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and stock in 800ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion.
TOASTY SUNFLOWER 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.
CHARRED ARTICHOKES
Return the pan to a high heat with a drizzle of oil. When very hot, fry the artichokes for 20-30 seconds per side until charred and caramelised. Remove from the pan on completion and season with a generous pinch of salt and a squeeze of Lemon juice. Set aside for step 5.
SIZZLING SIRLOIN
Return the pan to a medium-high heat with another 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, the rinsed Thyme sprigs, and the bashed Garlic. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices, including the thyme and garlic, and close up tightly. Set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
SALAD STUFF!
When the bulgur is cooked, stir through the charred artichokes and halved olives. In a separate bowl, toss together the halved baby tomatoes, the rinsed green leaves, and three-quarters of the chopped Parsley. Add a drizzle of olive oil, the juice of 4 lemon wedges, and some lemon zest to taste. Toss to coat and season to taste. You can either mix these two salads together or serve them separately – the choice is yours!
DISH UP YOUR DINNER
Plate the juicy steak slices alongside the bulgur and artichoke salad and the fresh tomato salad. Pour the pan juices over the steak and garnish with the remaining chopped Parsley. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R284.22
for 4 servings · R71.05 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Garlic needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Free-Range Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R153.99 · 1.07× packR164.26
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Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
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Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Bulgur Wheat needs 400 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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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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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- Quartered Artichoke Hearts
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Swift Sirloin Supper?
The preparation time for Swift Sirloin Supper with charred artichokes, kalamata olives & bulgur wheat is between 20 and 25 minutes.
What is the total time required to make Swift Sirloin Supper with charred artichokes, kalamata olives & bulgur wheat?
The total time required to make Swift Sirloin Supper with charred artichokes, kalamata olives & bulgur wheat is between 25 and 35 minutes.
How many servings does Swift Sirloin Supper provide?
4 servings
What are the main ingredients in Swift Sirloin Supper?
Artichoke Hearts, Baby Tomato, Beef, Beef Sirloin, Bulgur Wheat, Garlic, Green Leaves, Lemon, Parsley, Pitted Kalamata Olives, Sunflower Seeds, Thyme, Vegetable Stock
What is the nutritional information of Swift Sirloin Supper?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Swift Sirloin Supper?
SIZZLING SIRLOIN: Return the pan to a medium-high heat with another 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, the rinsed thyme sprigs, and the bashed garlic. On completion, remove from the pan and place in a piece of tinfoil. Pour in the pan juices, including the thyme and garlic, and close up tightly. Set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices. SALAD STUFF!: When the bulgur is cooked, stir through the charred artichokes and halved olives. In a separate bowl, toss together the halved baby tomatoes, the rinsed green leaves, and three-quarters of the chopped parsley. Add a drizzle of olive oil, the juice of 2 lemon wedges, and some lemon zest to taste. Toss to coat and season to taste. You can either mix these two salads together or serve them separately – the choice is yours! COOK THE BULGUR: Boil the kettle. Using a shallow bowl, submerge the bulgur wheat and stock in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion. DISH UP YOUR DINNER: Plate the juicy steak slices alongside the bulgur and artichoke salad and the fresh tomato salad. Pour the pan juices over the steak and garnish with the remaining chopped parsley. Dig in, Chef! CHARRED ARTICHOKES: Return the pan to a high heat with a drizzle of oil. When very hot, fry the artichokes for 20-30 seconds per side until charred and caramelised. Remove from the pan on completion and season with a generous pinch of salt and a squeeze of lemon juice. Set aside for step 5. TOASTY SUNFLOWER 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.
What should be prepared from my kitchen to make Swift Sirloin Supper?
Artichoke Hearts, Baby Tomato, Beef, Beef Sirloin, Bulgur Wheat, Garlic, Green Leaves, Lemon, Parsley, Pitted Kalamata Olives, Sunflower Seeds, Thyme, Vegetable Stock
How many calories does Swift Sirloin Supper have?
calories
How much fat content does Swift Sirloin Supper have?
grams