beef · oven · ~50 min
Seared Sirloin with Roast Squash, Mushrooms & Caper Salsa Verde
Pan-seared sirloin over thyme-roasted butternut and chestnut mushrooms, finished with a garlic-free parsley-caper salsa verde.
| kcal | Protein | Carbs | Fat | |
|---|---|---|---|---|
| Matthias | 1290 | 95 g | 105 g | 54 g |
| Partner | 710 | 60 g | 39 g | 35 g |
Ingredients for 2
Method
Temper the steaks 30 min
Take the steaks out of the fridge, pat dry and season all over with 1 tsp salt. Leave at room temperature for 30 min while the squash roasts.
Roast the squash 15 min
Heat the oven to 220 °C (200 °C fan). Toss the squash with 1 tbsp olive oil, the thyme, chilli flakes and the remaining ½ tsp salt. Roast 15 min.
Add the mushrooms and roast 20 min
Add the mushrooms to the tray, toss with the squash and its oil, and roast another 20 min until the squash is caramelised at the edges.
Make the salsa verde 5 min
Finely chop the parsley, shallot and capers. Stir in 1.5 tbsp olive oil, the vinegar, Dijon, 1 tbsp water and black pepper.
Sear the steaks 8 min
Heat the remaining ½ tbsp olive oil in a heavy pan until smoking. Sear the steaks 4 min per side for medium (58–60 °C core); add 1 min per side if you prefer them more done.
Rest the meat 5 min
Rest the steaks on a board for 5 min. Toast the sourdough meanwhile.
Slice and split
Slice against the grain. Matthias: ≈360 g steak, about two-thirds of the squash and 60% of the mushrooms, plus the toast. Partner: ≈240 g steak and the rest of the veg. Spoon salsa verde over both, slightly more for Matthias.