Beef Sirloin Steaks with Winter Veg and Balsamic Jus

Beef Sirloin Steaks with Winter Veg and Balsamic Jus

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 24, 2018.
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Ingredients

ROAST VEG

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

BEEF

  • 1 tsp oil or spray oil
  • 600g beef sirloin steaks (at room temperature)
  • 1 Tbsp water
  • 60g balsamic jus

TO SERVE

  • 80g dill horseradish dressing

Steps

  1. Preheat oven to 230ºC. Line two oven trays with baking paper.
  2. Prep & cook roast veg. Toss squash on one tray and drizzle over half the oil and half the rosemary and garlic. Season. Toss cauliflower and carrots on second prepared tray, with remaining garlic, rosemary and oil. Season.
  3. Roast for 23-25 minutes, until tender. Switch trays halfway through.
  4. Prep beef. Trim visible fat from steaks using a sharp knife. Pat steaks dry and season.
  5. Cook beef. When vegetables have 10 minutes cook time remaining, heat oil in a large 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.
  6. 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.
  7. Slice beef thinly against the grain and add any resting juices to jus. Reheat jus gently if needed.
  8. Finish roasted veg. Toss kale and vinegar through roasted cauliflower and carrot and season.
  9. To serve, share roasted veg between plates. Top with slices of beef, drizzle over jus and spoon over dill horseradish dressing.