Ingredients

Method

• 600 g Woolworths free-range sirloin steak
• sea salt and freshly ground black pepper, to taste
• olive oil, for frying
• 2 free-range eggs
• 700 g Woolworths cauliflower florets
• 125 g Woolworths Southern fry coating
• 1 cup canola oil
• 300 g Woolworths double-thick plain yoghurt
• 4 spring onions, thinly sliced
• 175 g pomegranate rubies

Method

Ingredients

1. Season the steaks. Heat a pan and drizzle in some olive oil. Sear the steaks until cooked to your liking. Set aside to rest.

2. Beat the eggs in a large bowl. Toss the cauliflower in the egg until well coated. Place the Southern fry coating onto a tray and toss the cauliflower in the coating until well coated.

3. Heat the canola oil in a large saucepan. Deep-fry the cauliflower in batches until golden and crispy. Drain on kitchen paper.

4. To serve, spoon the yoghurt onto a serving plate and scatter over the spring onions and pomegranate rubies. Slice the steak and place on the yoghurt with the cauliflower.

Find more steak recipes here.