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Beef consommé

Beef recipes

Beef consommé

2 hours

Beef koftas with beetroot hummus and charred pita bread

Beef recipes

Beef koftas with beetroot hummus and charred pita bread

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Beef recipes

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Beef recipes

Noxolo’s Beef Curry

1 hour

Chilean-spiced beef-and-corn pie

Beef recipes

Chilean-spiced beef-and-corn pie

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Deep-fried lasagne

Battered and

Deep-fried lasagne

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Beef recipes

Oxtail with creamy polenta

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Meatballs with radish tzatziki and roast peppers

Beef recipes

Meatballs with radish tzatziki and roast peppers

15 minutes

Beer-brined ribs

Beef recipes

Beer-brined ribs

15 minutes

Steak salad with torn figs

Beef recipes

Steak salad with torn figs

15 minutes

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Steak salad with torn figs

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

400 g free-range sirloin steak
Sunflower oil, for rubbing
Sea salt and freshly ground pepper, to taste
150 g radishes, thinly sliced
200 g fennel, thinly sliced
50 g Mediterranean cucumber, peeled and thinly sliced
3 T olive oil
3 T red wine vinegar
140 g figs, torn

Method

Rub the sirloin with oil, salt and pepper. Heat a griddle pan until extremely hot and sear the rump for 2 minutes on each side. Set aside to rest.
Toss the radishes, fennel and cucumber in the olive oil, vinegar, salt and pepper.
To serve, scatter the salad on a plate, top with the thinly sliced steak and figs. Serve immediately.

Cook's note: Woolies’ free-range steak is matured for a minimum of 35 days to guarantee tenderness and flavour and our free-range beef is never given growth hormones or routine antibiotics – Truitjie van Rooyen, product developer.

Discover more steak recipes here.