Beef Sirloin Steaks with Winter Veg and Balsamic Jus

Beef Sirloin Steaks with Winter Veg and Balsamic Jus

Ready in 40 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, June 24, 2018.
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Ingredients

ROAST VEG

  • ¼-½ butterkin squash, seeds removed and cut into 2cm wedges
  • ¼ cauliflower, cut into small florets
  • 1 carrot, diced 1-2cm
  • ½ beetroot, diced 1-2cm
  • ½-1 Tbsp chopped rosemary
  • 2 cloves garlic, quartered
  • ¾ tsp oil or spray oil
  • ½ bag baby kale
  • 1 tsp white wine or red wine vinegar

BEEF

  • ½ tsp oil or spray oil
  • 300g lean beef sirloin steaks (at room temperature)
  • 1½ tsp water
  • 30g balsamic jus

TO SERVE

  • 2 Tbsp dill horseradish dressing

Steps

  1. Preheat oven to 230ºC. Line an oven tray with baking paper.
  2. Prep & cook roast veg. Toss squash, cauliflower, carrot, beetroot, rosemary and garlic on prepared tray and drizzle over first measure of oil. Season and roast for 23-25 minutes, until tender.
  3. Prep beef. Trim visible fat from steaks using a sharp knife. Pat steaks dry and season.
  4. Cook beef. When vegetables have 10 minutes cook time remaining, heat second measure of 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. Bring to the boil on 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 kale and vinegar through roasted veg and season.
  8. To serve, share roast veg between plates. Top with slices of beef, drizzle over jus and spoon over dill horseradish dressing.

Nutritional Information

Energy 1819 kj
435 kcal
Protein 40.6g
Carbohydrate 25.2g
Fat 15.6g