- 2 beef sirloin, about 200 to 250 grams each
- Olive oil
- 2 carrots
- 6 radishes
- handful of mint leaves
- 200 gram cherry tomatoes
- 1 banana shallot
- 3 spring onions
- 1/2 cucumber
- 2 little gem lettuces
- Freshly ground black pepper and (sea) salt
- 1 garlic clove
- Sriracha sauce
- 2 teaspoons palm sugar, or golden caster sugar
- 3 tablespoons Worcestershire sauce
- 2 limes (not pictured)
- Skinned and unsalted peanuts for garnishing (optional)
Kitchen equipment needed
- Chef’s knife + cutting board
- Large skillet
- Big bowl
- Garlic press
- Mortar and pestle
- Vegetable peeler
Preparation — 15 minutes
CLEAN, trim and peel the carrots and radishes. PEEL and finely dice the banana shallot. SLICE the cherry tomatoes in halves. SHRED a handful of mint leaves. TRIM, de-seed and slice 1/2 a cucumber. CLEAN and shred 2 baby gem lettuces. SQUEEZE juice from 2 limes.
PRESS 1 garlic clove into the mortar along with a nice big squeeze of sriracha sauce and a pinch of salt. ADD in sugar, Worcestershire sauce and lime juice. STIR using a spoon. Taste, add in more lime juice if needed. If not, set aside.
CUT the carrots into ribbons using a vegetable peeler. ADD into the large bowl along with radishes, cherry tomatoes, mint, banana shallot and spring onions. POUR over the hot sauce dressing and mix well to combine.
Baking the beef– 10 minutes
Hopefully you’ve bought a premium-cut beef sirloin for this. If you are unable to press salt and pepper into the meat, it’s not premium meat. We bought two Irish beef sirloins for this recipe, and they were amazing!. When buying premium meat, you don’t have to do much to it to make it taste amazing. Let’s get going, shall we?
SEASON both beef sirloin steaks generously with salt and pepper. PUSH seasoning into the meat. ADD a dash of olive oil to the large skillet and wait for it to heat up. When the oil is hot, fry both steaks over high heat on either side for 2 to 3 minutes, depending on the thickness of the steaks. HOLD the fat side of the steaks against the pan to render the fat. When cooked to your liking (we like medium-rare steaks) remove from heat and leave to rest. POUR over any left-over cooking juices.
THICKLY slice each steak at an angle. Grab two plates, add salad in the middle and place one steak on each plate on top of the salad. DRIZZLE over the dressing along with any remaining dressing or fat, serve immediately. (optionally) add skinned, unsalted peanutes. Enjoy!