Sirloin Steak & Chargrilled Capsicum Relish
with Balsamic Courgette Salad
Tender sirloin steak meets smokey-sweet chargrilled capsicum relish in this flavour-packed feast! With a courgette ribbon salad and a tangy balsamic twist, it’s a vibrant, juicy number that’s big on taste and made to impress.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites; May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)
300 g
Sirloin Steak
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Rocket leaves
2
Courgette
1
Radish
Nutrition Values
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When the oil is hot, cook sirloin steak for 5-6 minutes each side for medium-rare, or until cooked to your liking. Using tongs, hold steak upright and sear fat until golden, 1 minute.
• Remove steak from pan, cover and rest for 5 minutes. Season with salt (*dependent on whether we're adding other SBs or flavour providers). Thinly slice steak before serving.
• Thinly slice courgette lengthways. Thinly slice radish. • Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook courgette, turning until tender, 2-3 minutes. Season. Transfer to a bowl and set aside to cool.
• To bowl with courgette, add rocket, radish and balsamic vinaigrette dressing. Toss to combine and season.
• Divide sirloin steak and balsamic courgette salad between plates. Top beef with chargrilled capsicum relish. Enjoy!
