Beef Sirloin Steaks with Bombay Potatoes and Raw Carrot Relish

Alternatively, cook steaks on BBQ for 2-3 minutes each side for mediumrare (depending on thickness), or until cooked to your liking.

AVERAGE TIME
My Classic food bag
Beef Sirloin Steaks with Bombay Potatoes and Raw Carrot Relish

This dish most recently appeared in My Classic food bag on Sunday, January 21, 2018.

Bombay Potatoes

  • 800g baby potatoes, diced 3cm
  • 1 red onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons Bombay spice blend
  • 2 tablespoons finely grated ginger
  • ½ cup chicken stock
  • ½ teaspoon salt
  • 2 tomatoes, diced 2cm
  • ½ green beans *
  • 3 tablespoons chopped coriander leaves and stalks

Raw Carrot Relish

  • 2 tablespoons vinegar (e.g. white wine, red wine, cider)
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 2 tablespoons boiling water
  • 3 carrots
  • 50g golden raisins

Beef Sirloin Steaks

  • 600g beef sirloin steaks (at room temperature)

Coriander yoghurt

  • 2-3 tablespoons chopped coriander leaves and stalks
  • 150g yoghurt
  • 1 Bring a large pot of salted water to the boil. Bring a half full kettle to the boil. Preheat BBQ grill to high heat (if using). Prepare vegetables Add potatoes to pot of boiling water, cover with a lid and cook for 15-18 minutes, until tender. Drain well and set aside.
  • 2 While potatoes cook, whisk together vinegar, sugar, salt and boiling water in a large bowl, until sugar is dissolved. Grate carrots and add to bowl with dressing, along with raisins. Season with pepper, toss to combine and set aside.
  • 3 Heat a drizzle of oil in a large (preferably deep) frypan on medium-high heat. Pat beef dry and season. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest while you prepare the rest of the meal.
  • 4 Return same pan to a medium-high heat with another drizzle of oil. Cook onion for 1-2 minutes, until soft. Add garlic, Bombay spice blend, ginger and salt and cook for about 1 minute, until fragrant. Add stock, tomatoes and beans and cook a further 1-2 minutes, until softened.
  • 5 Add cooked potatoes to pan, lightly crush with a fork and cook for 3-4 minutes, until tomatoes have broken down and heated through. Add coriander and season to taste. Combine coriander yoghurt ingredients in a small bowl and season to taste. Slice beef thickly against the grain.
  • 6 To serve, divide Bombay potatoes between plates and top with slices of beef sirloin steaks. Dollop with raw carrot relish, drizzle with coriander yoghurt.
  • SERVES 4-5

Nutritional Information

  • Energy: 2060 kj / 492 kcal
  • Protein: 38.1g
  • Carbohydrate: 44.6g
  • Fat: 16.7g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

Do you like the sound of this recipe?

See My Classic food bag