Chargrilled sirloin steaks with curry oil

Chargrilled sirloin steaks with curry oil

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  • 2
  • Easy
  • Carb Conscious Dairy free
  • 15 minutes
  • 10 minutes
  • Vergelegen Mill Race Red 2006

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.


  • 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

Cooking Instructions

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


Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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