Sirloin steak with tomato kasundi and potato wedges
3
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Kasundi is a spicy Indian relish that makes a tasty topping for tender steak and roast potatoes. A side of mixed salad leaves is all you need to balance the flavour
Ingredients
Potato(es)
4 medium, (Desiree), cut into wedges
Salt
1 tsp, (flakes)
Canola oil
2 tsp
Mustard seeds
2 tsp, (black)
Ground cumin
2 tsp
Dried turmeric
2 tsp
Chilli powder
¼ tsp
Fresh ginger
1 tbs, grated
Garlic
3 clove(s), crushed
Vinegar
⅓ cup(s), (white)
Canned diced tomatoes
400 g
Brown sugar
2 tbs
Beef sirloin steak, raw
480 g, fat trimmed, (buy 4x150g)
Oil spray
2 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
Top steaks with kasundi and serve with potato wedges.
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