Beef Sirloin Tip & Jewelled Kale Salad
with Roasted Chat Potatoes & Honey Mustard Sauce
- Milk
- Almond
- Pecan
- Walnut
- Pistachio
- Almond
- Milk
- Macadamia
- Soy
- Brazil nut
- Sesame
- Peanuts
- Hazelnut
- Pine nut
- Cashew
- May contain traces of allergens
Celebrate Xmas in July with a festive feast of seared beef sirloin, paired with a jewelled kale salad bursting with colour and flavour. Served alongside golden chat potatoes and drizzled with honey mustard sauce, it’s a winter warmer with a holiday twist!
Ingredients
1 packet
Balsamic Vinaigrette Dressing
1 packet
Chat Potatoes
1 packet
Dried Cranberries
(May be present: Pecan, Walnut, Pistachio, Almond, Milk, Macadamia, Soy, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)
1 packet
Honey Mustard Sauce
(Contains: Milk; May be present: Soy.)
1
Kale
1
Orange
300 g
Premium Sirloin Tip
1 packet
Roasted Almonds
(Contains: Almond; May be present: Pecan, Walnut, Pistachio, Milk, Macadamia, Soy, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Halve chat potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, 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) 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 the beef is resting, thinly slice kale, discarding any larger pieces of stalk. Transfer to a large bowl with a drizzle of olive oil and vinegar, massaging leaves to soften and set aside. • Peel and thinly slice orange into wedges. Halve snacking tomatoes. Roughly chop roasted almonds.
• To the bowl with kale, add tomatoes, orange, dried cranberries, roasted almonds and balsamic vinaigrette dressing. Toss to combine and season to taste.
• In a small heat-proof bowl, microwave honey mustard sauce until heated through, 30 seconds. • Very thinly slice beef. • Divide roasted chat potatoes, seared beef sirloin steak and jewelled kale salad between plates. Serve with honey mustard sauce. Enjoy!
