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Pan seared sirloin

with caper roasted cauliflower and red pepper sauce

Ready in around 25 mins

RECIPE FACT:
Cauliflower is a member of the cancer-fighting cruciferous vegetable family, it’s antioxidant-rich and is high in vitamin C.
Nutritional Info:
  • Energy: 2223kj (531Kcal)
  • Protein: 37g
  • Carbohydrate: 18g
  • Fat: 30g
  • Contains: Tree Nuts
Serving Amount:
Serves 2 people
Cooking Instructions:
  • Before cooking:

    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.

  • TO SERVE:

    Divide caper roasted cauliflower onto plates and sprinkle over toasted pinenuts and sultanas. Arrange sirloin steak slices onto plates and dollop with red pepper sauce.

Ingredients In your box:
  • 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
  • Cauliflower
  • 1 red onion
  • 1 bag of baby spinach

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