Chargrilled sirloin steaks with curry oil
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Rubbed in cumin, coriander and paprika, and sprinkled with a masala spice oil, this spicy steak packs a punch. Serve with baby spinach for a pop of freshness.
Ingredients
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- 1 x 500-600 g matured free-range sirloin steak
- 1 t ground cumin
- 1 t ground coriander
- 1 t sweet smoked paprika
- sea salt, to taste
- 1 T olive oil
- ½ cup avocado oil
- 2 T masala curry powder
- 40 g fine green beans, blanched
- 40 g asparagus tips, blanched
- 30 g baby spinach, refreshed
- freshly ground black pepper, to taste
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
1. Rub the steak in the spices and salt then coat with the lemon juice and olive oil, and leave to marinate for 30 minutes.
Place a nonstick frying pan over a high heat. When hot, add the sirloin and fry for 6 minutes a side, or until done to your liking, sealing the fat nicely. Remove from the heat and allow to rest for 5 to 7 minutes.
2. To a small saucepan, add the avocado oil and masala powder then place over a medium heat, until the oil turns a golden colour. Remove from the heat and wait for the oil to separate from the powder.
3. Slice the blanched green beans and asparagus tips at a slant then toss with the baby spinach. Using a teaspoon, remove the surface golden curry oil and sprinkle over the greens.
4. Serve with the steak. Season to taste.
Per serving: 2784.1kJ, 67.6g protein, 40.7g fat, 2.9g carbs
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