Sirloin Steaks with Roast Veggie Salad and Bearnaise Sauce

Sirloin Steaks with Roast Veggie Salad and Bearnaise Sauce

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 14, 2016.

A roast veggie salad to fill your tummy and keep you warm!


Ingredients

ROAST VEGGIE SALAD

  • 300g roasting potatoes, scrubbed and diced 2cm
  • 300g kumara, peeled and diced 2cm
  • 1 tablespoon veggie spice mix
  • 1/2 bunch silverbeet, discard white stalks
  • 1/2 cauliflower
  • 1/2 tablespoon veggie spice mix
  • 20g sliced almonds

SIRLOIN STEAKS

  • 550g beef sirloin steaks (at room temperature)

TO SERVE

  • 100g Béarnaise sauce

Steps

  1. oven to 220°C. Line two oven trays with baking paper.
  2. Toss potatoes, kumara and first measure of veggie spice mix with a drizzle of oil on first prepared tray. Season with salt and pepper and cook for 25–30 minutes until golden and tender. Turn once during cooking.
  3. Finely slice silverbeet leaves until you have about 3 cups worth. Set aside. Cut cauliflower into medium florets and toss on second prepared tray with second measure of veggie spice mix and a drizzle of oil. Season with salt and pepper. Cook for about 15 minutes or until tender.
  4. Toss silverbeet on tray with roasted cauliflower and cook for a further 2–3 minutes until silverbeet has wilted slightly. Transfer all roast veggies to a large bowl and toss to combine. Sprinkle over almonds.
  5. Pat beef dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on high heat. Cook steaks for 1–2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for 2–3 minutes before slicing thinly against the grain.
  6. Divide roast veggie salad between plates and top with a few slices of sirloin steaks. Top with a dollop of Béarnaise sauce.

Nutritional Information

Energy 2192 kj
524 kcal
Protein 35.0g
Carbohydrate 33.3g
Fat 26.5g