In this harmoniously flavored recipe, we combine tender and perfectly juicy sirloin steaks with tomato and Italian spice topping. And because when there are steaks, we serve it all with a splendid salad. This ingenious meal is sure to be a hit at the table from the very first bite!
INGREDIENTS
300g Sirloin Steaks
140g Cherry tomatoes
200g Cut green beans
15ml Garlic, chopped
450g Potatoes bells
25g Parmigiano Reggiano
7g Steak & cherry tomato spice mix (salt, garlic, black pepper, onion, fennel seeds, Italian herbs (herbs, garlic), paprika, sunflower oil, parsley, chili)
INSTRUCTIONS
Setting up
Bring a medium pot of salted water to a boil. Cut the potatoes into bite-sized pieces. Cut the green beans in half.
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Cook the potatoes & green beans
Add the potatoes to the pot of boiling water. Cook, 8 to 10 minutes, until almost tender. Add the green beans and cook, 2 to 3 minutes, until light green and the potatoes are tender. Drain well and return to the pot. Add the Parmesan and a drizzle of olive oil; add salt and pepper to taste. Toss to combine well.
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Cook the tomatoes
While the potatoes and beans cook, in a medium pan, heat a drizzle of olive oil on medium-high. Add garlic and tomatoes; season with the spice blend, S&P. Cook, stirring occasionally, 6 to 8 minutes, until the tomatoes burst. Transfer to a bowl and set aside in a warm spot. Wipe dry and reserve the pan.
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Cook the beef
In the same pan, heat a drizzle of olive oil on medium-high. Pat the steaks dry with paper towels; salt and pepper. Add the steaks to the pan and cook, 3 to 5 minutes per side or until they reach the desired doneness (to ensure a constant temperature, turn them at least twice during cooking). Transfer to a cutting board. Let stand for at least 5 minutes before slicing thinly against the grain.
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Finish & serve
Divide the green bean and potato salad and steaks between your plates. Place the tomatoes on the steaks. Enjoy your meal!
