zoom Sirloin steak with spiced beetroot salsa

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Sirloin steak with spiced beetroot salsa

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Sirloin steak with spiced beetroot salsa



    • Preparation time: 15 minutes
    • Cooking time: 5-10 minutes
    • Total time: 20-25 Minutes 25 minutes

    Serves: 2

    Ingredients

    ½ tsp cumin seeds, lightly crushed
    ½ tsp coriander seeds, lightly crushed
    1 raw beetroot
    ½ stick celery, finely chopped
    2 salad onions, thinly sliced
    2 tsp white wine vinegar
    1½ tsp caster sugar
    2 tbsp chopped parsley
    2 Waitrose Aberdeen Angus Dry Aged Sirloin Steaks, from the meat counter
    15g butter
    1 tbsp olive oil
    Splash of red wine

    Method

    1. Heat the cumin and coriander seeds in a small, dry saucepan for 1 minute to lightly toast. Tip into a bowl. Peel and grate the beetroot into the bowl and add the celery, salad onions, vinegar, sugar and parsley. Mix well.

    2. Pat the steaks dry on both sides and season lightly. Melt the butter with the oil in a frying pan. Once the butter sizzles, add the steaks and fry, turning once, until cooked to your liking. For rare steak allow 1 minute on each side. For medium, 2 minutes on each side and for well done, 4–5 minutes on each side.

    3. Transfer the steaks to warmed serving plates. Add the wine to the pan juices and let the mixture bubble. Spoon over the steaks and serve with the beetroot salsa and chunky oven chips.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars