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.