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 205 calories, 6.6g sugar, 10.6g 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

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.