More recipes

Butcher’s Sirloin Steak & Mixed Green Salad

  • Meat Beef
  • Cut Striploin

Provided by Levi Piper, Saratoga Quality Meats, Kincumber, New South Wales

Ingredients

Ingredients

  • 2x 200g sirloin steaks, trimmed
  • 1 onion cut into thick rounds
  • 1 tsp freshly ground black pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • Sea salt
  • Olive oil
  • Dijon mustard, to serve

For the salad

  • 2 cups mixed greens
  • 1/2 cup diced tomato
  • 1 cucumber, chopped
  • 1/2 avocado, diced
  • 1 tsp balsamic vinegar

Preparation

Method

  1. Combine the spices in a small bowl and rub spice mixture into both sides of the steaks. Set aside for 30 mins to come to room temperature.
  2. Preheat a heavy-based pan over medium-high heat. Brush steaks with oil and season with a good pinch of salt. Cook on preheated pan for 3 mins, flip and cook for a further 2-3 mins. Transfer steaks to a plate and cover with foil. While steaks rest, add onions to the same pan with a splash of oil, cook 4-5 mins, until starting to soften and caramelise.
  3. Combine greens, tomato, cucumber and avocado, drizzle with balsamic vinegar and olive oil, season with salt and pepper. Serve steak with Dijon mustard and salad.