
Beef Sirloin with Ricotta Salata and Roasted Red Pepper Tapenade
Ready in 40 minutes
• Serves 1
This dish most recently appeared in My Own Bag on Sunday, December 9, 2018.
This dish most recently appeared in My Own Bag on Sunday, December 9, 2018.
Ingredients
Salad
- 150g potatoes
- 1 pack potato spice
- 1 tomato
- ½ telegraph cucumber
- ½ bunch basil, chopped
- ½ pack rocket
- 1 pack roasted red pepper tapenade
Beef
- 1 pack beef sirloin steak
To Serve
- 1 Tbsp ricotta salata
Steps
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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.
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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.
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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.
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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 |