Beef Sirloin with Garlic Salt Chips and Harissa Mayo

Beef Sirloin with Garlic Salt Chips and Harissa Mayo

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, May 13, 2018.
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Allow steak to rest for at least 5 minutes – this will leave you with perfectly cooked steaks that is nice and moist and tender. Add enough harissa paste to suit your taste buds.

Ingredients

Chips

  • 600g potatoes
  • 1½ tsp garlic salt

Slaw

  • ¼ cup yoghurt
  • 1½ Tbsp GF vinegar
  • 1 tsp GF mustard
  • ½ iceberg lettuce
  • 1 carrot
  • 1 apple
  • 2-3 stalks celery

Harissa Mayo

  • 2-4 tsp Moroccan harissa paste
  • 3 Tbsp GF mayonnaise
  • 3 Tbsp yoghurt

Beef

  • 550g beef sirloin steaks (at room temperature)

Steps

  1. Preheat oven to 235°C. Line an oven tray with baking paper. Cut potatoes into 1cm chips and toss on prepared tray with a drizzle of oil and garlic salt. Bake for 20-25 minutes, until golden and tender. Turn once during cooking.
  2. In a small bowl, whisk together first measure of yoghurt, vinegar and mustard until smooth. Thinly slice lettuce; grate carrot; cut apple into thin matchsticks (or grate); thinly slice celery. Set all aside in a large bowl.
  3. In a small bowl, mix all harissa mayo ingredients until smooth. Set aside.
  4. Pat beef dry and season. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook beef for 2-3 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.
  5. Just before serving, add slaw dressing to bowl with slaw and toss to combine. Season to taste. Slice beef thickly.
  6. To serve, divide garlic salt chips, slaw and slices of beef sirloin between plates. Serve harissa mayo on the side.

Nutritional Information

Energy 1950 kj
466 kcal
Protein 31.4g
Carbohydrate 26.2g
Fat 25.8g