Juicy seared sirlion is topped with a tangy sauce and served with cumin-spiced sweet potato and fresh broccolini.
- Yield: 4 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 30 Minutes
- 3 medium sweet potatoes, peeled and cubed, about 11⁄3 lb (600 g) in total
- 1 tbsp ground cumin
- Salt and freshly ground black pepper
- 2 bunches broccolini
- 4 sirlion steaks, about 5 oz (150 g) each
- 1 tbsp coconut oil
- 1 tbsp arrowroot flour
- ½ cup cold water
- 1 tbsp tomato paste
- 1 tbsp apple cider vinegar
How to Make It
- Place the sweet potatoes in a large pot and cover with water. Bring to a boil over high heat. Cook for 10 minutes or until easily pierced with a fork. Drain the water and return potatoes to the pot. Sprinkle with cumin, salt, and pepper, and mash until seasonings are incorporated.
- In a pot with a steamer insert, steam the broccolini for 8 minutes, until bright green and crisp-tender.
- Season steaks on both sides with salt and pepper. In a non-stick frying pan, melt the coconut oil over high heat. Add the steaks and cook for 3 to 4 minutes. Reduce heat to medium and cook for 3 to 4 minutes more. Flip the steaks, increase the heat to high, and cook for 3 to 4 minutes on the opposite side. Reduce heat to medium and cook for 3 to 4 minutes more. Remove pan from heat and let the steaks rest for 5 minutes, then transfer to a plate, leaving the juices in the pan.
- In a small bowl, whisk together the arrowroot flour and cold water to make a slurry. In the same pan used for the steaks, stir the tomato paste and apple cider vinegar together with the pan juices, and bring to a boil over medium heat. Stir in the slurry, reduce the heat, and simmer for 3 minutes to form a sauce.
- To assemble the meals, place 1 steak in each of 4 containers and divide the sweet potatoes, broccolini, and sauce evenly among the containers.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.