If you’re looking to indulge in rich, juicy steak, while still being conscious of your fat and salt intake, this sirloin salad is a healthy and delicious option for lunch or dinner.
150g baby corn
3 sweet potatoes, peeled and chopped
2 beetroots, parboiled, peeled and chopped
4 tbsp olive oil
4 × 160g thick sirloin steaks
1. Preheat oven to 180°C.
2. Place the vegetables in a roasting tray and drizzle with 1 tbsp olive oil. Roast in the oven for 40 minutes, until lightly charred.
3. Remove from the oven and toss them together with the rocket.
4. Heat a griddle pan until smoking hot over high heat, coat the steaks in 3 tbsp olive oil and season them with pepper.
5. Sear the steaks 2 at a time, for 5–10 minutes on each side, depending on how you like your steak done (see our sirloin cooking times below). Allow to rest for 5 minutes, then slice and serve on the root vegetable salad.
How would you like it done?
Rare = 5 minutes
Medium rare = 6-7 minutes
Well = 9-10 minutes