Grilled sirloin steak with mustard dressing

  • Rating: 3 stars
  • Takes: 5 mins to prepare and 35 mins to cook, 2 mins to cool
  • Serves: 4


  • 2 x 150g (5oz) sirloin steak
  • ½tbsp olive oil
  • 1tbsp white wine vinegar
  • 1tsp caster sugar
  • 1tsp English mustard
  • 2tbsp olive oil
  • 300g (10oz) beetroot
  • 2tbsp hot water
  • 125g (4oz) salad leaves

Each serving contains 200 calories, 7g sugar, 10g fat, 2.5g saturates and 0.3g salt.


Heat the oven to Gas 4, 180°C, 350°F. Top and tail the beetroot and cut into wedges. Put in a bowl and add ½ tablespoon olive oil then toss well to coat all over. Place in the oven and roast for 30 minutes or until soft when a knife is inserted.

Mix together the vinegar, caster sugar and English mustard until smooth. In a small jam jar add the olive oil and water, screw on a lid and shake until blended.

Heat the grill to high and cook the steaks to your liking, rare 2 minutes on each side, medium 3-4 minutes each side and well done 5 minutes each side.

Remove and place on a carving board, allow to rest for 2 minutes. Divide roasted beetroot between four plates, and scatter with mixed salad leaves. Slice the steak into ribbons and top each salad with half a prepared steak. Spoon over a fine drizzle of the mustard sauce and serve.

Watch our video on how to cook a steak.