Beef Sirloin Steaks with Roasted Vegetables and Truffle Salt

Beef Sirloin Steaks with Roasted Vegetables and Truffle Salt

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start Lite 20 on Sunday, May 13, 2018.



  • 3 carrots, cut into 1-2cm chips
  • ½ red onion, cut into thin wedges
  • 1 tsp oil


  • ½ savoy cabbage
  • 1 leek
  • 1 clove garlic, minced
  • 1 tsp butter or oil
  • 125g frozen peas
  • ¾ cup chicken stock
  • 125g lite sour cream


  • 550g lean beef sirloin steaks (at room temperature)
  • ½ tsp truffle salt
  • 1 tsp oil


  • Pinch of truffle salt


  1. Preheat oven to 220ºC. Line an oven tray with baking paper.
  2. Toss carrots and onion with oil on prepared tray and season. Roast for about 25 minutes, until vegetables are tender and golden. Turn once during cooking.
  3. While vegetables roast, thinly shred cabbage until you have about 3 cups worth. Thinly slice white and light green part of leek. Set both aside separately.
  4. Heat a large fry-pan on medium-high heat. Rub beef with truffle salt and oil.
  5. Cook beef for 2-3 minutes for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest. Reserve any resting juices before slicing thickly against the grain. Reserve pan.
  6. Heat butter/oil in reserved pan on mediumhigh heat. Cook leek with a pinch of salt for 1-2 minutes, until softened. Add cabbage, peas and stock and cook a further 3-4 minutes, until stock has reduced.
  7. Remove pan from heat, stir through sour cream and season to taste.
  8. To serve, place roast vegetables onto plates. Serve creamed leeks on the side. Top with beef, drizzle over resting juices (if desired) and sprinkle over some truffle salt.

Nutritional Information

Energy 1483 kj
354 kcal
Protein 38.7g
Carbohydrate 11.2g
Fat 16.1g