Sirloin steak with tomato kasundi and potato wedges
4 medium, (Desiree), cut into wedges
1 tsp, (flakes)
2 tsp, (black)
1 tbs, grated
3 clove(s), crushed
⅓ cup(s), (white)
Canned diced tomatoes
Lean beef sirloin steak, raw
480 g, fat trimmed, (buy 4x150g)
2 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place potatoes on prepared tray and lightly spray with oil. Sprinkle with sea salt. Bake for 45 minutes or until tender and crisp.
- Meanwhile, heat oil in a medium saucepan over medium-high heat. Add mustard and cumin seeds and cook, covered, for 1 minute or until seeds begin to pop. Add turmeric, chilli powder, ginger and garlic and cook, stirring, for 30 seconds or until fragrant. Add vinegar, tomatoes and sugar and bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for 20 minutes or until kasundi is thick.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook steak for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover steak with foil and set aside to rest for 5 minutes.
- Top steaks with kasundi and serve with potato wedges.