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, June 10, 2018.
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, June 10, 2018.
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!
Ingredients
Roasted Veggies
- 150g golden kumara
- 1 carrot
- ½ red onion
- 1 tsp roast veggie spice
- 1 tsp honey (optional)
- 1/3 bag baby spinach
Beef Sirloin
- 150g beef sirloin steak (at room temperature)
To Serve
- 1 Tbsp black garlic aioli
Steps
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Preheat oven to 220°C. Line an oven tray with baking paper. Dice kumara 1.5cm and dice carrot and onion 1cm.
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Toss kumara, carrot and onion with roast veggie spice, honey (if using) and a drizzle of olive oil on prepared tray. Season and roast for 15-20 minutes, until golden and tender. Turn once during cooking.
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When veggies have 10 minutes cook time remaining, heat a drizzle of oil in a small fry-pan on 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.
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Set beef aside, covered, to rest for 5 minutes before slicing thickly against the grain.
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Once veggies have finished cooking, toss spinach through until slightly wilted.
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To serve, spoon rosemary roasted veggies onto a plate and top with slices of beef sirloin. Spoon black garlic aioli over the beef, or serve a dollop on the side.
Nutritional Information
Energy |
2649 kj 633 kcal |
---|---|
Protein | 37.6g |
Carbohydrate | 47.2g |
Fat | 31.3g |