of the week
Sirloin Steak
with Salsa Verde
& Kūmara Mash
Who doesn’t love a beautiful piece of steak with mash especially when
its paired with a zingy salsa verde! This crowd-pleasing dish is easy to
make and super tasty. Better yet the kūmara makes for a hearty and
healthier option with less carbs.
Serves:
4
Ingredients
1kg orange kūmara, peeled
and cut into chunks
3-4 anchovies
2 Tbsp Pams Moroccan
Capers
1 garic clove, crushed
1 bunch parsley
Grated zest and juice 1/2
lemon
1/4 cup Pams Extra Virgin
Olive Oil
600g of sirloin/porterhouse
steaks
Prep time: 15mins
Cooking time: 30mins
Skill level:
Easy as
Method
1. P
ut the kūmara in a pan of salted water. Bring to a boil,
lower the heat to a simmer and cook for 20 minutes or
until the kumara is tender. Drain well and mash. Keep
covered until required.
2. For the salsa verde, chop the anchovies and capers
finely and put into a small bowl with the crushed
garlic. Finely chop the parsley, add to the bowl along
with the lemon zest and juice. Add 3 tablespoons of
olive oil.
3. Rub the remaining oil over the steaks and season with
salt. Heat a frying pan over high heat and cook the
steaks for 3 minutes each side for medium rare (or
adjust time according to how well-cooked you like the
steaks). Remove from the pan and set aside to rest in
a warm place for 5 minutes before slicing.
4. Serve the steak with the mash and spoon over the
salsa verde.
Top Tips
• F or a salsa verde with a little more kick try adding
dried chilli flakes to the mix.
• Serve with a side of green vegetables such as broccoli,
Brussels sprouts or braised silverbeet.
Beef Sirloin/
Porterhouse
Steak
2399
kg
Pams Extra
Virgin Olive Oil
500ml
Limited to 10 assorted
499
ea
Pams
Capers 90g
189
ea
