Grilled sirloin steak with roasted beetroots and mustard dressing
Another easy and fast dish for supper. Roast beetroots are delicious and work well topped with juicy, succulent strips of sirloin.
What to do
- Heat the oven to Gas 4, 180°C, 350°F. Top and tail the beetroot and cut into wedges. Put in a bowl and add ½ tablespoon olive oil then toss well to coat all over. Place in the oven and roast for 30 minutes or until soft when a knife is inserted.
- Mix together the vinegar, caster sugar and English mustard until smooth. In a small jam jar add the olive oil and water, screw on a lid and shake until blended.
- Heat the grill to high and cook the steaks to your liking, rare 2 minutes on each side, medium 3-4 minutes each side and well done 5 minutes each side.
- Remove and place on a carving board, allow to rest for 2 minutes. Divide roasted beetroot between four plates, and scatter with mixed salad leaves. Slice the steak into ribbons and top each salad with half a prepared steak. Spoon over a fine drizzle of the mustard sauce and serve.
- Cost per serving: £1·85
- Serves: 4
- Time: 30mins
Ingredients
- 300g (10oz) beetroots
- ½tbsp olive oil
- 1tbsp white wine vinegar
- 1tsp caster sugar
- 1tsp English mustard
- 2tbsp olive oil
- 2tbsp hot water
- 2 x 150g (5oz) sirloin steak
- 125g (4oz) salad leaves
Each serving contains
of your guideline daily amount
For further information on guideline daily allowances, please visit www.tesco.com/health
Wine match
Go for a jammy Grenache to pick up the sweetness of the beetroot – a Côtes-du-Rhône Villages (or Gigondas) are extra special.We've made it easy to add all the ingredients you need for each recipe.
Buy online at Tesco.com
