A warm bed of golden potatoes lays the base for a steak of joyous proportions. Teamed with crisp veggies and pickled onion, it's a delectable meal the whole family will love.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray with the dried oregano and a drizzle of olive oil. Season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
While the potato is roasting, roughly chop the tomato and cucumber. Thinly slice the red onion (see ingredients).
In a small bowl, combine the red onion, white wine vinegar and a good pinch of salt and sugar. Add just enough water to cover the onion and stir to dissolve. Set aside.
In a medium bowl, combine the tomato, cucumber and a drizzle of olive oil. Season and set aside.
In a medium bowl, combine the sirloin steak, garlic & herb seasoning and a drizzle of olive oil. Season. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the sirloin steak for 2 minutes on each side (depending on thickness), or until cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate and leave to rest for 5 minutes. Drain the pickled onion. TIP: This will give you a medium-rare steak but cook for a little less if you like it rare, or a little longer for well done.
Slice the sirloin steak. Divide the oregano potatoes and beef between bowls. Serve with the cucumber and tomato salad. Top with the pickled red onion. Serve with the garlic sauce.