Roasted pepper beef sirloin with roasted beetroot salad
2
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
You wouldn’t believe that this roast can be made in under an hour with the amount of flavours packed into this dish.
Ingredients
Salt
1 tsp
Pepper
2 tsp, (black)
Olive oil
2 tsp
Beef sirloin steak, raw
640 g, (buy 800g), fat trimmed
Beetroot
250 g, (baby), peeled, halved
Orange sweet potato (kumara)
400 g, (kumara), cut into wedges
Mustard
1 tsp, american-style
Vinegar
1 tbs, white wine
Macadamia oil
1 tsp
Eschalot(s)
1 whole, finely chopped
Fresh thyme
1 tsp, finely chopped
Buttermilk
¼ cup(s), (60ml)
Baby spinach
3 cup(s), (70g)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Combine pepper, salt and olive oil in a large bowl. Add beef and turn to coat.
2
Place beetroot and sweet potato in a small baking dish. Lightly spray with oil and bake for 20–25 minutes or until just tender.
3
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Cook beef, turning, for 2–3 minutes or until browned. Place on prepared tray. Bake with beetroot and sweet potato for 20 minutes or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 10 minutes before slicing thinly.
4
Whisk mustard, vinegar, macadamia oil, eschalot, chopped thyme and buttermilk in a small bowl until combined.
5
Combine beetroot, sweet potato and spinach in a large bowl. Drizzle with buttermilk dressing and serve with beef and extra thyme.
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