Sirloin Steak Portions

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Sirloin-Steak

Sirloin Steak Portions

Sirloin Steak Portions

R32.14R51.31 Incl. VAT

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R32.14R51.31 Incl. VAT

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Description

Steak cut from sirloins sourced from the very best feed lot. Aged 21 days and individually vacuum packed.

Our Sirloin Portions are cut into three sizes’

  • 200g
  • 250g
  • 300g

Should you want a different portion size please contact us.

Please note we endeavour to complete all deliveries within 48 Hours. Below is a list of the main areas and the days we deliver to those areas.

Our friendly staff will contact you to confirm delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Saturday.

Southern Suburbs up to Steenberg – Monday to Saturday.

Paarl & Franschhoek – Tuesday

Stellenbosch, Somerset West & Overberg up to Kleinmond – Tuesday & Friday.

Table View, Sunset Beach & Blaauwberg – Mondays and Thursdays.

False Bay Area – Wednesdays.

Additional information

Weight1 kg

Rosemary Garlic Butter Steak

Ingredients

  • 4 sirloin strip steaks, about 7-0z each (1 to 1.5-inches thick, room tº)
  • 2 or 3 garlic cloves
  • 2 Tbs  fresh rosemary leaves
  • 3 Tbs  butter
  • 1 Tbs  olive oil
  • Salt and pepper
  • A splash of white or red wine

Method

  1. Mince garlic and rosemary.
  2. Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle.
  3. Rub the paste over both sides of each steak.
  4. Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much.
  5. Add steaks, season them with pepper and cook 1 or 2 minutes on each side.
  6. Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously.
  7. Cook the steak 2 or 3 additional minutes for medium-rare, remove steaks and let rest for 5 minutes.
  8. Meanwhile, cook the wine until reduced and a kind of sauce if formed.
  9. Slice the steaks and serve them with the sauce.

 

Source: vintagekitchennotes.com

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