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.
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.
- 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