Recipe for seared Sirloin Steak Strips, topped with Smoked Jalapeno, Herbs and Sour Cream, served with baked Courgettes chips on the side
1 sirloin steak
1 Brenda’s smoked jalapenos – slice
½ head lettuce
1 tomato – dice (5mm) & season
½ spring onion – slice
3g fresh coriander – pick off leaves
1 tbsp sour cream
olive oil (from your pantry)
salt & black pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat oven to 200°C. Prepare all ingredients as indicated above.
Courgettes: Cut into chips – cut lengthways into quarters and then cut each in half crossways. Line a baking sheet with tin foil and lay the courgettes on the tin foil in a single layer. Drizzle with a little olive oil and scatter with salt and pepper, mix to coat.
Lettuce: remove outer leaves and discard. Separate the rest of the lettuce leaves. Rinse and pat dry.
Sirloin steak: Put a dry griddle/frying pan on high heat. Rub both sides of each steak with salt, pepper and olive oil.
Place steaks in the hot pan and sear for about 3 minutes either side for a medium steak, turning only once (using tongs/spoons).
Adjust time to suit your preference. When done, remove and set aside on a plate covered with tin foil to rest for about 10 minutes.
Using a very sharp knife, slice the steaks against the grain: this means cutting across (and not parallel to) the long muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat. Season with salt.
To serve: Place the lettuce leaves on a plate topped with the steak strips, jalapeno, spring onion, tomato, fresh coriander. Add a dollop of sour cream and a serving of courgette chips on the side.
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