Ingredients
2 Potatoes
1/2 Lemon
1 Bunch Coriander
1 Bunch Mint
1/2 Tub Dijon Mustard
1 Bag Snow Pea Tendrils
1 Block Parmesan Cheese
1 Punnet Cherry Tomatoes
1 Bunch Parsley
1/2 Tub Capers
2 Sirloin Steak
Olive oil
1 and 1/2 tsp Honey
1 tsp Red Wine Vineagar
Method
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GET PREPPED
Preheat the oven to 220°C/200°C fan-forced. Finely grate the Parmesan cheese. Juice the lemon until you have 2 tsp for 2 people / 1 tbs for 4 people of juice. Slice the cherry tomatoes in half. Slice the potatoes (unpeeled) into 1 cm fries. TIP: Cutting the potatoes to the correct size ensures they cook in the allocated time.
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COOK THE PARMESAN FRIES
Place the potatoes on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Bake in the oven for 25-30 minutes or until tender. In the final 5 minutes of cook time, sprinkle over the Parmesan cheese and return to the oven. Bake for 4-5 minutes, until the cheese is golden and slightly crispy.
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MAKE THE SALSA VERDE
While the potatoes are roasting, pick the coriander, parsley and mint leaves. Finely chop until you have 1 tbs for 2 people/ 2 tbs for 4 people of each. Finely chop the capers (use suggested amount). Place the herbs and capers in a small bowl with the red wine vinegar, 2/3 of the honey, the dijon mustard (2 tsp for 2 people / 1tbs for 4 people) and olive oil (2 tbs for 2 people / 1/3 cup for 4 people). TIP: If you have a mini food processor, add all the ingredients and blitz until smooth!
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COOK THE STEAK
Heat a large frying pan over a high heat. Drizzle the sirloin steaks with olive oil and season with salt and pepper on both sides. Once hot, add the steaks to the pan and cook for 2-3 minutes on each side (depending on the thickness) for medium-rare or until cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Remove from the pan and transfer to a plate, cover with foil and set aside to rest for 5 minutes. TIP: Cooking times will vary depending on the thickness of your steak.
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MAKE THE SALAD
While the steak if resting, in a medium bowl, combine the lemon juice, the remaining honey, olive oil (1tbs for 2 people / 2 tbs for 4 people) and the Dijon mustard (1 tsp for 2 people / 2 tsp for 4 people). Season with salt and pepper and mix well. Add the cherry tomatoes and snow pea tendrils. Just before serving, toss to coat in the dressing. TIP: Snow pea tendrils are young pea shoots, they can be used as salad leaves!
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SERVE UP
Divide the sirloin steak, parmesan fries and salad between plates. Spoon the salsa verde over the steak.
