Seared sirloin with a biltong & blue cheese flavourful crust, paired with a zesty biltong yoghurt sauce. A proper lux meal to savour. Perfect for a dinner party for two.
Prep time 30 minutes
Cooking time 45 minutes
Serves 6
Ingredients
Directions
Ingredients
For the Steak:
6 x 250g 28-day Matured Karan Beef Sirloin Steaks
Salt and black pepper, to taste
45ml (3 Tbsp) Dijon or wholegrain mustard
Biltong, Blue Cheese & Herb Crust:
250ml (1 cup) powdered biltong
180ml (2/3 cup) panko breadcrumbs or Heba
150g blue cheese, crumbled
Handful of rosemary, thyme and Italian parsley, chopped
Salt and pepper, to taste
For the Zesty Biltong Yoghurt Sauce:
250ml double thick plain yoghurt
180ml biltong, chopped
Zest of 1 lemon
15ml (1 Tbsp) lemon juice
10ml (2 tsp) smoked paprika
10ml (2 tsp) chilli flakes
Salt and black pepper, to taste
Directions
For the Steak:
Preheat the oven to 180°C.
Season the steaks well on both sides. Heat a frying pan on a high heat and sear all the steaks, fat side down, for about 3-4 minutes, or until the fat has rendered out and is super crispy. Now also sear both sides of the steak for about 2 minutes per side.
Allow the steaks to rest for about 8 minutes, then brush them with mustard on both sides and set aside until needed.
Blue Cheese, Biltong & Crust:
Combine all ingredients and season with salt and black pepper to taste. Firmly press the crust onto the steaks only on the side facing upwards.
Place the steaks on a baking tray and bake for about 10-12 minutes. Allow the steaks to rest for 2-3 minutes.
For the Zesty Biltong Yoghurt Sauce:
Combine all ingredients for the sauce and season with salt and pepper, to taste.
Serve with the biltong and blue cheese crusted steaks.
Additional Notes
What if I don’t like blue cheese?
Replace the blue cheese with danish style or soft feta, or try a goat’s cheese.
You can substitute the sirloin with your beef cut of preference, the crust will work well with rump or fillet.
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