Seared steak with red onion and beetroot confit
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- Phillippa Cheifitz
- 2
- Easy
- Dairy free
- 15 minutes
- 30 minutes
- Delheim Cabernet Sauvignon 2005
Ingredients
- olive oil
- sea salt and freshly ground black pepper
- 2 dry-aged sirloin steaks (about 500g)
- 500 g red onions, skinned and thinly sliced
- 1 cup bottled organic beetroot juice
- crispy roast baby potatoes, for serving
- spinach, rocket and cress salad, for serving
Cooking Instructions
Oil and salt the steaks. Set aside.
Gently cook the onion in 15 to 30ml (2 to 3T) heated oil until starting to soften. Add the beetroot juice and a little seasoning. Cook gently, uncovered, for 30 minutes or until meltingly soft. If there’s any remaining liquid, remove the onion and set aside. Reduce the liquid until slightly syrupy. Add the lemon juice and season to taste.
Preheat the oven to 180ºC.
Sear the steaks over a high heat until well browned on both sides. Season with freshly ground black pepper and complete the cooking in the oven for 5 to 10 minutes, depending on the thickness.
Wrap in foil and allow to rest for 5 minutes.
Serve with crispy roast baby potatoes and a spinach, rocket and watercress salad.
Cook’s note: Organic beetroot juice is available at Woolworths.
Variations: If you are not a red-meat eater, use tuna steaks or chicken breasts. Just remember that with tuna there is no need for any further cooking after searing.
Per serving: 3619.9kJ, 57g protein, 46.3g fat, 48g carbs
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