Biltong, Blue Cheese and Herb Crust Sirloin, with a Zesty Biltong Yoghurt Sauce

Seared sirloin with a biltong & blue cheese flavourful crust, paired with a zesty biltong yogurt sauce. This recipe is a heritage day winner!

Level

Beginner

Category

  • Beef

Cuisine

  • South African

Cooking Methods

  • Grilling

Serves

6

Prep Time

30 minutes

Cooking Time

45 minutes

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
  • 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:

  1. Preheat the oven to 180°C.
  2. 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.
  3. Allow the steaks to rest for about 8 minutes, then brush them with mustard on both sides and set aside until needed.
  4. Blue Cheese, Biltong & Crust:

    1. 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.
    2. Place the steaks on a baking tray and bake for about 10-12 minutes. Allow the steaks to rest for 2-3 minutes.
    3. For the Zesty Biltong Yoghurt Sauce:

      1. Combine all ingredients for the sauce and season with salt and pepper, to taste.
      2. Serve with the biltong and blue cheese crusted steaks.

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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