Beef sirloin with roast beetroot and goat’s cheese
- October 2007
- Serves 4
- Takes 25 minutes to make and 45 minutes in the oven
The creamy goat’s cheese and sweet roast beetroot complement a succulent steak.
- 23.1g (9.2g saturated)
- 11.7g (7.3g sugars)
- 8 medium beetroot, trimmed, scrubbed and quartered
- 3 tbsp olive oil
- ½ tsp cumin seeds
- 75g baby spinach leaves
- 1 garlic clove, finely chopped
- 15g stale white breadcrumbs
- 1 tbsp fresh thyme leaves
- 100g soft goat’s cheese, crumbled
- 4 x 175g sirloin steaks
- Preheat the oven to 190C/fan170C/ gas 5. Put the beetroot in a roasting tin and drizzle over 1 tablespoon oil, scatter with the cumin seeds and season well. Roast for 35 minutes, turning halfway, until nearly tender.
- Meanwhile, cook the spinach with a splash of boiling water in a pan for 2-3 minutes, until just wilted. Transfer to a colander and squeeze out as much liquid as possible. Set aside.
- Heat another 1 tablespoon oil in a large frying pan over a medium heat. Add the garlic and breadcrumbs and cook, stirring, for 3-4 minutes or until crisp and golden. Stir in the thyme leaves and season.
- Remove the beetroot from the oven and top with the spinach, goat’s cheese and finish with the crisp crumbs. Return to the oven for 10 minutes, until the beetroot is cooked through and the cheese has softened.
- Meanwhile, wipe out the frying pan, add the remaining oil and put over a high heat. Season the steaks, add to the hot pan and cook for 2-4 minutes each side, depending on how you like your steak cooked. Set aside to rest for 5 minutes.
- Divide the steaks between plates and serve with the roast beetroot and goat’s cheese.
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