Seared beef sirloin

Name: Seared beef sirloin
Cook time: 20 min
Yield: 1

with basil pesto and balsamic summer vegetables

Ready in around 20 mins

RECIPE FACT:

Did you know that consuming red meat a few times a week is the easiest way for the body to absorb iron.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Top and tail the green beans. Using half the courgette, cut into o 1 cm rounds on the diagonal.
2. TO COOK THE SUMMER VEGETABLES AND POTATOES:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the courgette and the green beans and cook for 3-4 mins. Remove from the pan and place in a salad bowl. Pour over the balsamic dressing, season with salt and pepper and toss to combine. Respray the pan and place back over a medium-high heat. Once hot add the steamed potatoes, season with salt and cook stirring occasionally for 6-8 mins until heated through and crispy around the edges. Remove from pan, cover and keep warm.
3. TO COOK THE SIRLOIN STEAK:

Remove the beef sirloin steak from its packaging, pat dry with a paper towel and season with salt and pepper. Wipe out the frying pan, respray with oil and place over a high heat. Once hot add the steak to the pan and cook for 2-3 mins on each side for medium rare - a little longer on each side for well done. Remove from the pan and allow to rest for 1-2 mins before slicing.
TO SERVE:

Toss the mesclun through the balsamic summer vegetables and place onto a plate with potatoes on the side. Top with sliced sirloin and dollop with basil pesto. Sprinkle with shaved Parmesan.