Beef Sirloin with Rosemary-roasted Veggies and Black Garlic Aioli

Beef Sirloin with Rosemary-roasted Veggies and Black Garlic Aioli

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 22, 2017.
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Serve beef whole or slice thickly. We recommend cooking the beef sirloin medium-rare, but feel free to cook for longer or less, depending on your preference! Alternatively, use BBQ grill to cook lamb. Cook for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.

Ingredients

Green Apple Salad

  • 150g potatoes, scrubbed and diced 1cm
  • ½ baby bok choy, end trimmed 1cm
  • ½ apple
  • 1 handful baby spinach leaves
  • 1 spring onion
  • 1-2 radishes
  • 1½ tablespoons chopped coriander leaves
  • Juice of 1 lime
  • ½ teaspoon fish sauce
  • 2 tablespoons pineapple salsa

Twice-Cooked Chicken

  • 1 confit chicken leg

To Serve

  • 1 tablespoon crispy shallots
  • 2-3 freeze-dried pineapple chips, crushed
  • Remaining pineapple salsa

Steps

  1. Preheat oven to 220°C. Bring a small pot of salted water to the boil. Line an oven tray with baking paper. Cook potatoes in pot of boiling water for about 10 minutes, until tender. Drain well.
  2. While potatoes cook, remove chicken from confit fat (reserving 2 teaspoons), pat chicken dry with paper towels and season with salt. Heat reserved confit fat in a small, non-stick fry-pan on medium-high heat.
  3. Cook chicken, skin-side-down, for 3-4 minutes, until skin is crispy. Flip, place on prepared tray, skin-side-up and roast for 7-9 minutes, until warmed through.
  4. Thinly slice bok choy; cut apple into thin matchsticks; roughly chop spinach; thinly slice spring onion and radishes. Add all to a medium bowl, along with cooked potato and all remaining green apple salad ingredients.
  5. Toss with a drizzle of olive oil and season to taste with salt and pepper.
  6. To serve, place green apple salad onto a plate, top with twice-cooked chicken and sprinkle with crispy shallots, pineapple chips and remaining pineapple salsa.

Nutritional Information

Energy 2567 kj
614 kcal
Protein 36.4g
Carbohydrate 45.0g
Fat 31.0g