Abuela's Roast Beef Sirloin & Garlic Veggie Crush
with Cucumber & Cabbage Slaw
Calories
:
381 kcalProtein
:
38.5g proteinPreparation Time
:
40 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Milk
- Wheat
- Gluten
- May contain traces of allergens
Tonight, enjoy tender beef sirloin coated in fragrant Abuela’s marinade, served alongside a creamy, rustic potato and carrot crush. A zingy cucumber slaw is the final touch that completes this vibrant, flavour-packed dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2
Carrot
1
Cucumber
2
Garlic
300 g
Premium Sirloin Tip
1
Potato
1 packet
Shredded Cabbage Mix
1
Abuela's Marinade
(May be present: Wheat, Gluten)
1
Spring Onion
Not included in your delivery
1 drizzle
olive oil
15 g
butter
(Contains: Milk)
1 drizzle
white wine vinegar
Utensils
•Large Non-Stick Pan
•Medium Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- In a large frying pan, heat a drizzle of olive oil over high heat.
- Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on all sides.
2
- Bring a medium saucepan of salted water to the boil.
- Peel potato and carrot, then cut both into small chunks.
- Thinly slice cucumber and spring onion.
- Finely chop garlic.
TIP: Save time and get more fibre by leaving the potato unpeeled.
3
- Transfer beef to a lined oven tray. Use
the back of a spoon to spread Abuela’s marinade over the beef. - Roast for 15-20 minutes (for a 300g piece), 17-22 minutes (for a 450g piece) or 18-23 minutes (for a 600g piece) for medium-rare or until cooked to your liking.
- Remove from oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
4
- While the beef is roasting, cook potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. Drain veggies, then set aside.
- Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute.
- Remove from heat, then return veggies to the pan, season generously with salt and toss to coat.
- Crush with a fork, then cover to keep warm.
5
- In a medium bowl, combine cucumber, shredded cabbage mix, spring onion and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper and toss to combine.
6
- Slice beef sirloin.
- Divide Abuela’s roast beef sirloin, garlic veggie crush and cucumber and cabbage slaw between plates to serve. Enjoy!
