Sirloin steak with roasted beetroot and watercress salad

Babiche Martens

A great steak and a hearty salad to satisfy the whole family at dinner time.

Ingredients

1 Tbsp	Olive oil
1 tsp	Coriander seeds
450 g	Beef sirloin (Main)
1 tsp	Cumin seeds
1 Tbsp	Juniper berries
1 tsp	Brown sugar, plus 1 tbsp brown sugar
1 tsp	Cinnamon
400 g	Beetroot, whole
4	Flat mushrooms
2 Tbsp	Fresh thyme
4	Shallots, peeled and sliced
1 tsp	Cumin
8 cloves	Garlic
2 cups	Watercress
16	Black olives
2 Tbsp	Olive oil
2 Tbsp	Balsamic vinegar
1 cup	Flat leaf (Italian) parsley

Directions

1. Prepare the marinade: lightly toast the spices in a dry pan for 3 or 4 minutes or until they become fragrant. Crush the spice mix in a mortar and pestle.
2. Rub the steaks with the spices and oil and leave to sit for at least 40 minutes.
3. Preheat oven to 180C.
4. In a lined roasting dish place the beetroot, mushrooms, thyme, shallots and garlic. Add the cumin, brown sugar and olive oil and massage into the vegetables.
5. Place in the oven for 40-50 minutes until the beetroot has softened, stirring once or twice while cooking. Remove from the oven, toss over the balsamic and allow to cool slightly.
6. Preheat a barbecue to a medium heat. Place the steak on the grill for 4 or 5 minutes before turning and repeating on the other side. Let it rest for 5 minutes.
7. Toss the olive and watercress through the beetroot and serve with the steak.