Beef Sirloin Steak with Chips and Harissa Aioli

Beef Sirloin Steak with Chips and Harissa Aioli

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, August 6, 2017.
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Harris is a Tunisian red pepper paste that has a little bit of a kick!

Ingredients

CHIPS

  • 400g potatoes, scrubbed and cut into 1cm-thick chips
  • ¾ teaspoon garlic salt

SALAD

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

HARISSA AIOLI

  • 1-2 teaspoons Moroccan harissa paste
  • 2 tablespoons mayonnaise
  • 2 tablespoons natural yoghurt

BEEF SIRLOIN STEAK

  • 300g 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. Thinly slice lettuce; grate carrot; cut apple into thin matchsticks or grate; thinly slice celery. Add to bowl with dressing and set aside.
  4. Mix all harissa aioli ingredients in a small bowl, until combined. Set aside.
  5. Pat beef dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a medium 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 and season to taste with salt and pepper. Slice beef thickly against the grain.
  7. divide chips, salad and slices of beef sirloin steak between plates. Serve harissa aioli on the side.

Nutritional Information

Energy 2160 kj
516 kcal
Protein 33.1g
Carbohydrate 31.7g
Fat 27.8g