Warm Biltong-Sirloin Salad with Crunchy Onion Strings

Our unique Biltong-Sirloin is flavoured with traditional biltong spices then dry-aged to create a tender sirloin with an authentic South African taste. Here we have combined the meatiness of a sirloin steak with lovely salad ingredients bursting with fresh flavour to entice the cross-over to lighter, healthier meals as the weather warms.

Level

Beginner

Category

  • Salads
  • Latest>Valentines Meals

Cuisine

  • South African

Serves

4

Prep Time

30 minutes

Cooking Time

20 minutes

Ingredients

    400g Biltong-Sirloin steak
    butter & oil, for frying
    1 avocado, cut into bite-sized pieces
    1 small punnet cherry tomatoes
    1 punnet sugar snap or mange tout peas
    80g feta cheese
    1 large red pepper, cut into medium-size dice
    1 pack rocket
    1 pack mixed young leaves
    a few fresh strawberries, sliced in half
    pomegranate rubies (optional)
    Food Lover’s Balsamic Reduction, for dressing

For the Crispy Onion Strings

    2 onions, peeled and sliced into very thin rings
    400 – 500ml milk
    2 cups (500ml) cake flour
    salt & black pepper, to taste
    ¼ teaspoon cayenne pepper
    oil, for frying

Directions

    Prepare the onion strings first. Soak the sliced onion rings in milk for an hour, ensuring the rings are all covered in milk. In a separate bowl, mix together salt, pepper and cayenne. When ready to fry the onion, heat enough oil in a pot to deep-fry. Carefully lift onion out of milk and toss into flour, making sure the rings get well coated. Lower floured rings into hot oil, in small batches, and fry until crisp and golden-brown. Remove from oil and place on paper towel to drain. Continue until all onion is fried. Set aside until required.
    Prepare salad by layering leaves on a platter or individual plates. Top with avocado, tomatoes, peas, pepper and some of the feta cheese and strawberries, reserving the balance for garnish. Prepare the biltong-sirloin steaks. Heat a frying pan to hot; add a knob of butter and a drizzle of oil. Cook steaks on high heat, sealing both sides. It is not necessary to season the steaks as they are already spiced. Remove from heat when done to your liking, preferably medium-rare. This should take about 4-5 minutes each side. Allow steak to rest for a few minutes, then slice across the grain into paper-thin slices.
    Assemble the salad by adding the sliced steak to the plate/s on top of the already prepared ingredients. Use remaining strawberry slices and feta cheese, as well as pomegranate rubies, to garnish and top finally with the crisp onion rings. Drizzle with Balsamic Reduction
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