Home > Recipes > Sirloin steak with roasted beetroot and watercress salad

Sirloin steak with roasted beetroot and watercress salad
( SERVES 4 )

Photo by Babiche Martens

No ratings yet

A great steak and a hearty salad to satisfy the whole family at dinner time.

1 Tbsp	Olive oil
1 tsp	Coriander seeds
450 g	Beef sirloin
1 tsp	Cumin seeds
1 Tbsp	Juniper berries
1 tsp	Brown sugar, plus 1 tbsp brown sugar
1 tsp	Cinnamon
400 g	Beetroot, whole
4	Flat mushrooms
2 Tbsp	Fresh thyme
4	Shallots, peeled and sliced
1 tsp	Cumin
8 cloves	Garlic
2 cups	Watercress
2 Tbsp	Olive oil
16	Black olives
2 Tbsp	Balsamic vinegar
1 cup	Flat leaf (Italian) parsley

Prepare the marinade: lightly toast the spices in a dry pan for 3 or 4 minutes or until they become fragrant. Crush the spice mix in a mortar and pestle.
Rub the steaks with the spices and oil and leave to sit for at least 40 minutes.
Preheat oven to 180C.
In a lined roasting dish place the beetroot, mushrooms, thyme, shallots and garlic. Add the cumin, brown sugar and olive oil and massage into the vegetables.
Place in the oven for 40-50 minutes until the beetroot has softened, stirring once or twice while cooking. Remove from the oven, toss over the balsamic and allow to cool slightly.
Preheat a barbecue to a medium heat. Place the steak on the grill for 4 or 5 minutes before turning and repeating on the other side. Let it rest for 5 minutes.
Toss the olive and watercress through the beetroot and serve with the steak.