Beef Sirloin Steak with Winter Veg and Balsamic Jus

Beef Sirloin Steak with Winter Veg and Balsamic Jus

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, June 24, 2018.
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Ingredients

ROAST VEG

  • ½-1 gem squash, seeds removed and cut into 2cm wedges
  • ¼ cauliflower, cut into small florets
  • ½ carrot, diced 1-2cm
  • ¼ tsp oil or spray oil
  • ½ Tbsp chopped rosemary
  • 2 cloves garlic, quartered
  • ¼ tsp salt
  • 2 handfuls baby spinach
  • ½ tsp balsamic vinegar

BEEF

  • ¼ tsp oil or spray oil
  • 190g beef sirloin steak (at room temperature)
  • 1 Tbsp water
  • 20g balsamic jus

TO SERVE

  • 2-3 tsp dill horseradish dressing

Steps

  1. Preheat oven to 230ºC. Line an oven tray with baking paper.
  2. Prep & cook roast veg. Toss squash, cauliflower and carrot on prepared tray with oil, rosemary, garlic and salt. Season with pepper and roast for 23-25 minutes, until tender. Turn veg halfway through cook time.
  3. Prep beef. Trim visible fat from steaks using a sharp knife. Pat steaks dry and season.
  4. Cook beef. When vegetables have 12 minutes cook time remaining, heat oil in a medium fry-pan on 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, to rest and reserve pan.
  5. Allow pan to cool for 1 minute before adding water and balsamic jus. Gently warm jus on a low heat, then set aside to keep warm.
  6. Slice beef thinly against the grain and add any resting juices to jus. Reheat jus gently if needed.
  7. Finish roast veg. Toss spinach and vinegar through roast veg and season.
  8. To serve, place roasted veg onto a plate. Top with slices of beef, drizzle over jus and spoon over dill horseradish dressing.

Nutritional Information

Energy 1868 kj
446 kcal
Protein 43.7g
Carbohydrate 27.5g
Fat 15.3g