Grilled Sirloin Steak with Roasted Beetroot and Mustard Dressing
Over a year ago
2,109 views
Ingredients
- 300g Beetroot
- 0.5 tbsp. Olive oil
- 1 tbsp. White wine vinegar
- 1 tsp. Caster sugar
- 1 tsp. English mustard
- 2 tbsp. Olive oil
- 2 tbsp. Hot water
- 2 x 150g Sirloin steak
- 125g Salad leaves
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
Valentine's Day
Method
-
1
Heat the oven to Gas 4, 180°C, 350°F. Top and tail the beetroot and cut into wedges. Put in a bowl and add ½ tablespoon olive oil then toss well to coat all over. Place in the oven and roast for 30 minutes or until soft when a knife is inserted.
-
2
Mix together the vinegar, caster sugar and English mustard until smooth. In a small jam jar add the olive oil and water, screw on a lid and shake until blended.
-
3
Heat the grill to high and cook the steaks to your liking, rare 2 minutes on each side, medium 3-4 minutes each side and well done 5 minutes each side.
-
4
Remove and place on a carving board, allow to rest for 2 minutes. Divide roasted beetroot between four plates, and scatter with mixed salad leaves. Slice the steak into ribbons and top each salad with half a prepared steak. Spoon over a fine drizzle of the mustard sauce and serve.
Comments (0)