Seared Sirloin Steak & Hasselback Kūmara
with Zesty Herb Butter & Parmesan Green Bean Salad
- Milk
Steak night is back and better than ever! It’s sirloin steak tonight, tender and juicy, with a dollop of zesty thyme compound butter on top. We’ve got a fun kūmara side as well; our hasselback technique offers the ultimate combo of crispy, fluffy and flavour-packed!
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Nan's Special Seasoning
2
Kumara
1 packet
Green beans
300 g
Sirloin Steak
1 packet
Rosemary
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1
Lemon
Not included in your delivery
1 drizzle
olive oil
50 g
butter
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Preheat oven to 240°C/220°C fan-forced.
• Cut kūmara in half lengthways.
• Place kūmara half, flat-side down, on a board between two wooden spoon handles (or chopsticks). Thinly slice kūmara without cutting all the way through.
• Place on a lined oven tray, flat-side down and repeat with the remaining kūmara. Drizzle with olive oil, sprinkle with Nan’s special seasoning and season with salt.
• Roast until tender, 30-35 minutes.
• Meanwhile, to a small bowl, add the butter and allow to come to room temperature.
• Trim green beans.
• Zest lemon to get a pinch, then slice into wedges.
• Pick rosemary leaves (see ingredients).
• Season sirloin steak generously with salt and pepper on both sides.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook green beans until tender, 4-5 minutes. Transfer to a medium bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• When 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.
• Meanwhile, to the bowl with the green beans, add mixed salad leaves, grated Parmesan cheese, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste with salt and pepper, then toss to combine.
• To the bowl with butter, add rosemary and lemon zest. Season with salt and pepper and mash to combine.
• Thinly slice steak.
• Divide seared sirloin steak, hasselback kūmara and Parmesan green bean salad between plates.
• Dollop the zesty herb butter over the steak to serve. Enjoy!
