Seared sirloin with garden vegetables

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55min


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About this recipe: Looking for a healthy steak? Here it is: a scrumptious sirloin, flash-cooked so it retains all its fabulous flavours and surrounded by plenty of fresh vegetables. Sirloin is among the leanest cuts of steak, yet is wonderfully succulent.

Norma MacMillan

Ingredients
Serves: 8 

  • 2 garlic cloves, finely chopped
  • pepper to taste
  • 1 sirloin steak cut 4cm (1¼in) thick, about 1kg (2¼lb)
  • 450g (1lb) medium-sized new potatoes, quartered
  • 450g (1lb) green beans
  • 1 large red onion, very thinly sliced
  • 2 tbsp white wine vinegar
  • 2 tsp extra virgin olive oil
  • ¼ tsp caster sugar

Method
Prep:20min  ›  Cook:35min  ›  Ready in:55min 

  1. Preheat the oven to 190°C (375°F, gas mark 5). Mash the garlic with the pepper using the side of a chef's knife, to form a chunky paste. Rub this on to both sides of the steak. Set aside.
  2. Put the potatoes in a saucepan of water and bring to the boil. Reduce the heat and simmer for 5 minutes. Add the beans and cook for a further 3–4 minutes or until the potatoes are tender and the beans are al dente. Drain, rinse with cool water and transfer to a large bowl.
  3. Put the onion in a colander and rinse with hot water. Mix together the vinegar, oil, sugar, salt and pepper in a small bowl. Set this vinaigrette aside.
  4. Heat a large, heavy ovenproof frying pan over medium-high heat until very hot but not smoking. Add the steak and sear for about 3 minutes on each side or until browned. Transfer to the oven. For medium-rare steak, cook for 15–18 minutes; for medium cook for 20–23 minutes. Leave to rest for 5 minutes, then trim off any remaining fat and thinly slice the steak. To serve, arrange the potatoes, beans and onions around the steak on a platter and drizzle with the vinaigrette.

Some more ideas

*For a tasty change, roast the potatoes instead of boiling them.
*Use 450g (1lb) cubed sweet potatoes in place of the new potatoes.
*Replace the green beans with mangetout or sugarsnap peas.
*For a mellow flavour, toss the red onion in balsamic vinegar instead of white wine vinegar.

Health points

*A 125g (4½oz) serving of beef (which is what you get in this recipe) provides a whopping supply of vitamin B12. It is also an excellent source of iron and zinc.
*The red onion in this dish is particularly healthy for your cardiovascular system. In addition to being high in fibre, it offers large amounts of antioxidants, particularly quercetin, a potent flavonoid linked to a reduced risk of cancer, cardiovascular disease and cataracts.

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