Beef Sirloin with Ricotta Salata and Roasted Red Pepper Tapenade

Beef Sirloin with Ricotta Salata and Roasted Red Pepper Tapenade

Ready in 40 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, December 9, 2018.



  • 150g potatoes
  • 1 pack potato spice
  • 1 tomato
  • ½ telegraph cucumber
  • ½ bunch basil, chopped
  • ½ pack rocket
  • 1 pack roasted red pepper tapenade


  • 1 pack beef sirloin steak

To Serve

  • 1 Tbsp ricotta salata


  1. Cook potatoes Preheat BBQ grill or hot plate to high (if using). Preheat oven to 220°C. Dice potatoes 2cm, then toss on a lined oven tray with potato spice and a drizzle of olive oil. Season and roast in oven for about 25 minutes, until golden and tender.
  2. Prep salad Dice tomato 1cm and peel cucumber into ribbons. Add to a medium bowl with basil and rocket. Just before serving, toss with roasted red pepper tapenade, cooked potatoes, a drizzle of olive oil and season.
  3. Cook beef Pat beef dry and season. When potatoes have about 8 minutes cook time remaining, heat a small drizzle of oil in a medium fry-pan on high heat. Cook beef for about 3 minutes each side for medium, or until cooked to your liking. Alternatively, cook beef on BBQ. Rest, covered, for a few minutes. Slice beef thinly.
  4. Serve salad topped with beef and crumble over ricotta salata.

Nutritional Information

Energy 2910 kj
696 kcal
Protein 42.5g
Carbohydrate 33.4g
Fat 42.5g