Two ways to raise the steaks on weeknight dinners

Steak salad with torn figs

Rub a 400 g piece of sirloin with sunflower oil, salt and pepper. Heat a griddle pan until extremely hot and sear the rump for 2 minutes on each side. Set aside to rest.
Toss 150 g thinly sliced radishes, 200 g thinly sliced fennel and 50 g peeled and thinly sliced Mediterranean cucumber in 3 T olive oil, 3 T red wine vinegar, salt and pepper.
To serve, scatter the salad on a plate, top with thinly sliced steak and 140 g torn figs. Serve immediately.

Steak with anchovy-spinach sauce and matchstick fries

To make the fries, peel and cut 200 g Woolies’ Nicola Mediterranean potaotes into matchsticks. Use paper towl to dry and blot off excess starch. Heat sunflower oil in a medium-sized saucepan and fry the matchsticks in batches until golden brown. Remove using a slotted spoon. Drain on kitchen paper.
To make the sauce, heat 200 g butter and a dash of olive oil in a plan and fry 20 g chopped anchovies until they melt. Add 2 T red wine vinegar and freshly ground black pepper to taste. Set aside.
Pan-fry 400 g tenderised steak in a hot plan with sunflower oil for 1 minute on each side.
To serve, mix 200 g baby spinach into the warm anchovy sauce until wilted. Serve the steak with the sauce and fries.

Woolies’ free-range thick-cut rump, sirloin and rib-eye steaks are all matured for flavour and succulence. Stock up on greens (and other good stuff!) to enjoy with your favourite steak supper and earn Disovery Vitality points for making better choices.

Learn more about Today With Woolies here.