Steak with Southern-spiced cauliflower and pomegranate-spring onion yoghurt
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- Hannah Lewry
- 4
- Easy
- 15 minutes
- 20 minutes
- Woolworths Thelema Cool Climate Cabernet Sauvignon 2017
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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
Cooking Instructions
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.
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