After a busy day, reach for some pantry items to help create a quick and healthy meal without sacrificing flavour.
This dinner uses Teriyaki marinade to add flavour to a quality sirloin steak and whole egg mayonnaise to create a unique dressing.
Roasted beetroot and blanched green beans bring colour to the plate, and all parts of the beetroot are used, so nothing goes to waste.
Clockwise from top left: beetroot trimmed root and stems, green beans, desiree potato, young beetroot leaves.
Sirloin – or New York cut beef steaks – are lean, healthy and will pan sear in just a few minutes. Marinating adds flavour and caramelisation at cooking stage.
Mayonnaise, molasses, miso, mustard and lemon juice combine to make a rich, flavour-packed dressing, to complement the steak and vegetables.
Teriyaki Beef with Beetroot and Beans
A quick and healthy meal without sacrificing flavour. Teriyaki marinade, a quality sirloin steak and whole egg mayonnaise
2
servings30
minutes1
hour30
minutes360
kcalIngredients
3 tbs whole egg mayonnaise
1 lemon wedge1 tsp miso paste
1 tsp dijon mustard
1 tsp pomegranate molasses
3 tbs teriyaki sauce
1 tbs hoisin sauce
2 sirloin beef steaks
1 large beetroot, stems and leaves, well washed
8 -10 long green beans, washed and halved at an angle
1 large desiree potato, washed, peeled, cut into thick chips
Olive oil, grapeseed oil
Salt to season
Directions
- Dressing
- Whisk mayonnaise, lemon juice, miso paste, mustard and molasses until well combined.
- Set aside.
- Marinade
- Combine teriyaki and hoisin sauces, brush all over steaks, set aside on a non reactive plate for one hour.
- Sides
- Wrap beetroot in foil, roast at 180C for one hour until tender.
- Unwrap, skin and slice into rounds.
- Keep warm.
- Rest chips for 30 minutes in cold water, drain, boil in lightly salted water for 8 minutes, drain, let steam out to dry well
- Toss in 1 tbs grapeseed oil, season and roast on a baking tray on 220C for 20 minutes or until golden brown and crisp.
- Meanwhile, trim the leaves and stems from the beetroot.
- Reserve the larger leaves for another use.
- Select the small leaves and toss in olive oil and salt, set aside.
- Blanch beans and beet stems in boiling water for 6 minutes or until tender.
- Toss in olive oil and salt and keep warm.
- Steak
- Bring a cast iron griddle pan to medium – high heat and cook the steaks for 3-4 minutes on both sides, turning just once.
- Deglaze the pan with a squeeze of lemon juice.
- Reserve the pan juices.
- Rest the beef for 4-6 minutes, keep warm.
- Carve across the grain into thick diagonal slices.
- Place the beetroot slices on the plate, top with 3 slices of beef, spoon a little pan juice over the beef.
- Layer the vegetables, finishing with the beet leaves and chips.
- Spoon the dressing around the edge of the plate in a circle.
Enjoy the crunchy leaves, crisp potatoes, tender beans, sweet beetroot and juicy steak dipped into this swirl of piquant dressing.
