Sizzling Sirloin Tip & Pesto Potatoes

• 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. 
• Transfer beef to a second lined oven tray 
and 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!

• While sirloin is roasting, thinly slice and peel 
orange into wedges. 
• Finely chop celery. 
• Thinly slice brown onion. 
Little cooks: Don your goggles and have a go at 
peeling off the onion’s outer layer! 

• While sirloin is resting, return the frying pan to 
medium heat with a drizzle olive oil. Add onion 
and cook until softened, 3-4 minutes. 
• Add the butter, water and sweet & savoury 
glaze and stir to combine. 
• Simmer until thickened slightly, 2-3 minutes. 
Add any beefresting juices. Season to taste. 

• To the tray with roasted potatoes, add basil
pesto and toss to combine. 
• In a large bowl, combine spinach & rocket mix, 
celery, orange and mustard cider dressing. 
Just before serving, toss to combine. 
Little cooks: Take the lead by tossing the salad!