Recipe

Strip Steak with Pearl Onion and Butternut Jumble

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Strip Steak with Pearl Onion and Butternut Jumble

Seared prime sirloin steak with herby greens sauce is the showcase of summer and with this recipe paired with roasted butternut, pearl onions and grape tomatoes will take holidays to a whole new level.




Ingredients to serve 2

  • 2 x Sirloin Steaks
  • 10g x Italian Flat Leaf Parsley - chopped
  • 10g x Basil - chopped
  • 10g x Capers - chopped
  • 5g x Crushed Garlic
  • 30ml x Lemon Juice
  • 2 x Plum Tomatoes - medium dice
  • 150g x Butternut Chunks
  • 50g x Baby Spinach
  • 3 x Baby Onions - halved, peeled and quartered
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Sirloin Steaks
  • 20g x Italian Flat Leaf Parsley - chopped
  • 20g x Basil - chopped
  • 20g x Capers - chopped
  • 10g x Crushed Garlic
  • 60ml x Lemon Juice
  • 4 x Plum Tomatoes - medium dice
  • 300g x Butternut Chunks
  • 100g x Baby Spinach
  • 6 x Baby Onions - halved, peeled and quartered
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands and plum tomatoes well. Rinse your baby spinach, Italian flat-leaf parsley and basil thoroughly and drain on paper towel

Gino's Tip

If you don't have a mortar and pestle. Chop all your herbs and capers finely, add your crushed garlic, lemon juice and your olive oil. All that's left is to season to taste with salt and pepper.

Step 1 - Fresh Tomato Jumble and Green Sauce

Toss your butternut chunks and quartered baby onions in a large mixing bowl, drizzle with olive oil, salt and pepper. Scatter onto an oven tray and add your butter, cover with foil and pop into the oven for 15 minutes. While your vegetables are roasting, use a mortar and pestle and grind your roughly chopped parsley, basil, capers and crushed garlic until roughly paste-like. Now mix in your lemon juice, a few good glugs of olive oil and season to taste with salt and pepper. After your vegetables have roasted for 15 minutes, remove your foil and continue roasting for an additional 15 minutes. Once your vegetables are cooked, lightly browned and still warm, mix in your halved diced plum tomatoes and baby spinach. Taste and season with salt and pepper.

Step 2 - Seared Sirloin Steak

Season your steaks with salt and pepper. Heat a large frying pan over med-high heat, once your pan is hot but not smoking, add a drizzle of olive oil and fry your steaks for 3-4 minutes on each side or until cooked to your desired doneness.

To Serve

Place your fresh Roma tomato jumble as your base, top with your seared sirloin steak (whole or sliced) and serve with your green sauce - use your discretion when it comes to your kids.