Matured sirloin steaks with cracked black pepper and buttery beans

Matured sirloin steaks with cracked black pepper and buttery beans

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  • 2
  • Easy
  • Carb Conscious
  • 10 minutes
  • 10 to 15 minutes
  • Plaisir De Merle Cabernet Sauvignon 2005


  • 1 x 300 g Mediterranean creamy potato bake
  • 2 x 250 g matured sirloin steaks
  • 1 T olive oil
  • Cracked black pepper, for coating
  • 100 g fine green beans, topped, tailed and steamed
  • 1 T farm butter, for serving
  • Sea salt and freshly ground black pepper, for seasoning

Cooking Instructions

Preheat the oven to 180ºC.
Transfer the potato bake from the packaging to a heat-proof dish then place in the oven until bubbling and golden.
Place a pan over a medium-to-high heat. Coat the steaks in a little olive oil and a generous coating of cracked black pepper.
Sear on each side in the pan then cook to your liking. Serve the steaks on the warm potato bake with steamed green beans topped with lashings of butter. Season to taste.
Cook’s tip: Try matured rump or rib-eye steaks, and melt over ready-made garlic butter.
Per serving: 3231.4kJ, 57.7g protein, 49g fat, 19.3g 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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