Solo: Banting Steak Asada

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Solo: Banting Steak Asada

Juicy sirloin steak strips, served on warm beetroot wraps, drizzled with homemade coriander sauce, orange and lime zest.

Ingredients to serve 1

  • 1 x sirloin steak
  • ¼ tsp x ground cumin
  • 3g x fresh coriander – chop coarsely
  • 1 clove x garlic – peel, grate and chop finely
  • ¼ x jalapeno – deseed and slice
  • ¼ x lime – zest & juice
  • ¼ x orange – zest & juice
  • 25ml x soy sauce
  • ½ tbsp x olive oil (for the sauce)
  • 1 x beetroot wrap
  • salt and pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above. Remove the steaks from the fridge (cooks better at room temperature).

Step 2

Coriander Sauce: In a medium sized bowl combine coriander, olive oil (quantity above), soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and a good grind of pepper and mix well. Set aside half of the mixture in the refrigerator until ready to serve.

Step 3

Steak: Put a dry griddle/frying pan on high heat. On a chopping board rub both sides of the steak with olive oil and season generously with salt and pepper. Place steak in the hot pan and sear for 2 to 3 minutes on each side for a medium steak. Adjust time to suit your preference. Important – only turn the steak once using tongs (or forks). In the last minute of cooking add the remaining coriander sauce to the pan and spoon over the steak. When done, remove and set aside on a plate covered with tin foil to rest for about 5-10 minutes.

Step 4

Wraps: Place a medium-sized pan over high heat, once the pan is hot, place a wrap in the pan and toast each side for +/- 10 seconds or until hot all the way through but still pliable. Do not overcook as it will dry the wraps out.

Step 5

Serve: Thinly slice the steaks against the grain and serve on a warm wrap topped with the remainder coriander sauce, orange and lime zest.