Beef Sirloin Steak with Baby Roasties and Harissa Aioli

Beef Sirloin Steak with Baby Roasties and Harissa Aioli

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, September 4, 2016.
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A tasty harissa aioli is the perfect pair with the sirloin steak

Ingredients

BABY ROASTIES

  • 800g baby potatoes, cut into halves or quarters until they are all about 3cm
  • 1 tablespoon roastie spice mix

BEEF SIRLOIN STEAK

  • 600g beef sirloin steaks (at room temperature)

ZESTY SLAW

  • 1/4 cup natural yoghurt
  • 1 1/2 tablespoons vinegar (e.g. red wine, white wine)
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • 1/2 head cabbage
  • 1 carrot
  • 1 apple
  • 3 stalks celery

HARISSA AIOLI

  • 3 teaspoons Moroccan harissa paste
  • 1/2 cup mayonnaise

Steps

  1. oven to 230°C. Line an oven tray with baking paper
  2. Toss potatoes on prepared tray with a drizzle of oil and roastie spice mix. Season with salt and pepper and roast for about 25 minutes until tender. Turn once during cooking.
  3. Pat beef steaks dry with paper towels and season with salt. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook steaks for about 2 minutes each side for medium-rare (depending on thickness), until cooked to your liking. Set aside, covered in foil, to rest for about 5 minutes. Slice thickly against the grain on an angle.
  4. In a large bowl, whisk yoghurt, vinegar and mustard until smooth; very finely shred cabbage until you have about 3–4 cups worth; grate carrot; cut apple into thin match sticks; thinly slice celery.
  5. Add veggies to bowl with dressing and toss to combine. Season to taste with salt and pepper.
  6. In a small bowl, mix harissa paste and mayonnaise until combined.
  7. Divide baby roasties, slices of beef sirloin steak and zesty slaw between plates. Serve harissa aioli on the side.

Nutritional Information

Energy 2390 kj
571 kcal
Protein 34.4g
Carbohydrate 43.4g
Fat 27.0g