Beef Sirloin Steak with Chow Chow Sour Cream

Beef Sirloin Steak with Chow Chow Sour Cream

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, June 24, 2018.
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Ingredients

Roast Veggies

  • 1 parsnip
  • 600g pre-diced potatoes
  • 1 pack diced carrots
  • 1 pack red onion
  • 2 Tbsp mayonnaise
  • 1 tsp wholegrain mustard
  • 1 spring onion
  • ½ bag rocket

Sirloin Steak

  • 1 pack beef sirloin steaks (at room temperature)
  • 2-3 tsp chipotle salt (optional, adults)

Sour Cream

  • ½ pottle sour cream
  • 1 pottle chow chow relish
  • ¼ tsp white wine vinegar

Steps

  1. Preheat oven to 230°C. Line an oven tray with baking paper. Dice parsnip 2 cm, drain potatoes and pat dry. Place on prepared tray, in a single layer, along with carrots and red onion. Drizzle with oil and season. Bake (on second highest rack) for about 20 minutes, until tender. Turn halfway through cooking.
  2. After 20 minutes, turn oven to high grill and grill veggies for about 5 minutes, until golden and crispy. While veggies cook, pat beef dry and season with chipotle salt (if using).
  3. Heat a drizzle of oil in a large fry-pan on high heat, cook beef for about 2-3 minutes each side for mediumrare or until cooked to your liking. Set aside to rest, covered, for 5 minutes, before slicing thickly against the grain.
  4. In a large bowl, mix together mayonnaise and mustard. Thinly slice spring onion and add to bowl with mayo mix, along with rocket and roast veggies. Toss to combine and season to taste.
  5. In a small bowl, mix together sour cream, chow chow relish and vinegar. Season lightly to taste.
  6. To serve, divide roast veggies and sirloin steak between plates, serve chow chow sour cream on the side.

Nutritional Information

Energy 2374 kj
567 kcal
Protein 37.1g
Carbohydrate 38.5g
Fat 28.6g