Sirloin Steak & Herby Potatoes
with Orange, Rocket & Almond Salad
- Almond
- Eggs
- Soy
Steak night is a favourite in our house, what about yours? Tonight, tender sirloin steak is cooked just as you like it, with crispy rosemary roast potatoes and a citrusy salad on the side. You’ll have a lineup at your front door once everyone gets a whiff of this one!
2
Potato
2
Rosemary
1 packet
Slivered Almonds
()
1 packet
sirloin steak
1
orange
1
cucumber
1 packet
Rocket leaves
1 packet
Balsamic & Olive Oil Dressing
1 packet
Garlic Aioli
()
olive oil
• See Top Steak Tips (below)! Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Pick and finely chop rosemary (see ingredients). • Place potato and rosemary on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes.
• Wipe out and return large 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, or until cooked to your liking. • Using tongs, hold steak upright and sear fat until golden, 1 minute. • Remove steak from pan and rest for 5 minutes. Season with salt.
TIP: The meat will keep cooking as it rests!
• Meanwhile, peel and thinly slice orange into wedges. • Thinly slice cucumber into rounds. • In a large bowl, combine orange, cucumber, rocket leaves and balsamic & olive oil dressing. Season to taste.
• Thinly slice steak. • Divide sirloin steak, herby roast potatoes and orange salad between plates. • Sprinkle almonds over salad. • Dollop with garlic aioli to serve. Enjoy!
