Beef Sirloin Steak with Chips and Harissa Aioli

Beef Sirloin Steak with Chips and Harissa Aioli

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 6, 2017.
Order Now
Order Now

Harissa is a Tunisian red pepper paste that has a little bit of a kick!

Ingredients

CHIPS

  • 800g potatoes, scrubbed and cut into 1cm-thick chips
  • 1½ teaspoons garlic salt

SLAW

  • ¼ cup natural yoghurt
  • 1½ tablespoons vinegar (e.g. red wine, white wine, cider)
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • ½ iceberg lettuce
  • 1 carrot
  • 1 apple
  • 2-3 stalks celery

HARISSA AIOLI

  • 2-4 teaspoons Moroccan harissa paste
  • 3 tablespoons mayonnaise
  • 3 tablespoons natural yoghurt

BEEF SIRLOIN STEAK

  • 600g beef sirloin steaks (at room temperature)

Steps

  1. oven to 230°C. Line an oven tray with baking paper.
  2. Toss chips on prepared tray with a drizzle of oil and garlic salt. Bake for 20-25 minutes, until golden and tender. Turn once during cooking.
  3. While potatoes cook, whisk first measure of yoghurt, vinegar and mustard together in a small bowl until smooth. Finely shred lettuce; grate carrot; cut apple into thin matchsticks or grate; thinly slice celery. Add all to bowl with dressing and set aside.
  4. Mix all harissa aioli ingredients in a small bowl, until combined and set aside.
  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 beef for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for at least 5 minutes.
  6. Just before serving, toss slaw and dressing to combine and season to taste with salt and pepper. Slice beef thickly on an angle, against the grain.
  7. divide chips, slaw and slices of beef sirloin steak between plates. Serve harissa aioli on the side.

Nutritional Information

Energy 2224 kj
532 kcal
Protein 35.8g
Carbohydrate 33.7g
Fat 27.6g