Pan seared sirloin
Ready in around 25 mins
- Energy: 2223kj (531Kcal)
- Protein: 37g
- Carbohydrate: 18g
- Fat: 30g
- Contains: Tree Nuts
PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO PREPARE THE CAULIFLOWER AND RED ONION:
Cut the cauliflower into small bite sized pieces. Peel the red onion and slice into 8 wedges. Spread vegetables out on an oven tray lined with baking paper and pour over the caper paste. Turn to coat well. Cook in the preheated oven for 18-20 mins or until cauliflower is cooked through.
2. TO COOK THE SIRLOIN:
Remove the beef sirloin steaks from their packaging, pat dry with a paper towel and season with salt and pepper. Spray a non-stick pan with oil and place on a medium-high heat. Once the pan is hot add the sirloin steaks, sear for 2-3 mins on each side for medium rare - a little longer on each side for well done. Allow to rest for 1-2 mins before slicing.
3. TO ASSEMBLE:
Remove cauliflower from the oven and place in a large salad bowl with the baby spinach. Toss gently to combine.
Place caper roasted cauliflower onto a plate and sprinkle over toasted pinenuts and sultanas. Arrange sirloin steak slices onto the plate and dollop with red pepper sauce.
- 1 packet of beef sirloin
- 1 pot of caper paste
- 1 pot of roasted red pepper sauce
- 1 sachet of toasted pine nuts and sultanas
- 1 red onion
- 1 bag of baby spinach