Seared sirloin with fresh green salsa and kumato chilli jam

This steak dinner is served with a fresh and zesty salsa made with parsley, chilli, capers and spring onion. Serve the steak and salsa with a dollop of homemade spicy kumato chilli jam, made with port and red wine vinegar.

Seared sirloin with fresh green salsa and kumato chilli jam Credit: Kitti Gould

• serves

  6

• prep

  15 minutes

• cook

  40 minutes

• difficulty

  Easy

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Ingredients

• 800 g piece beef sirloin (see Note)
• 2 tbsp extra virgin olive oil
• 2 tbsp thyme leaves
• micro herbs and crusty baguette, to serve

Fresh green salsa

• 1 small lemon, juiced
• ¼ cup (60 ml) extra virgin olive oil
• 1 tsp maple syrup
• 1 tsp Dijon mustard
• salt and black pepper
• ⅓ cup flat-leaf parsley leaves, finely chopped
• 1 long green chilli, seeded, finely chopped
• 4 spring onion, finely chopped
• 2 tbsp drained baby capers, chopped
• ½ small garlic clove, grated on microplane

Kumato chilli jam

• 3 large red banana chillies (or 2 small red capsicum), seeds and membrane removed, roughly chopped
• 5 birds' eye chillies, seeds in, roughly chopped
• 1 small red onion, roughly chopped
• 2 garlic cloves, chopped
• 500 g Kumato tomatoes
• 1 tsp sea salt flakes
• 1¾ cup white sugar
• ½ cup (125 ml) red wine vinegar
• ½ cup (125 ml) port

Instructions

1. To make the salsa, in a medium bowl, whisk the lemon juice, oil, maple syrup, mustard and salt and pepper until well combined. Combine the parsley, chilli, spring onions, capers and garlic and stir into the lemon mixture. Set aside.
2. To make the chilli jam; combine the chillies, onion and garlic in a food processor. Process until very finely chopped. Transfer to a medium, heavy-based saucepan. Add the Kumato tomatoes, salt, sugar, vinegar and port. Stir over medium heat for 6-8 minutes or until the sugar has dissolved. Increase the heat to medium-high and boil gently for 30 minutes until thick and jam-like. Spoon into a sterilised jar, seal and allow to cool.
3. Slice the steak into thin steaks (see Note). Place onto a board in a single layer and flatten with a meat mallet until wafer thin. Drizzle with olive oil then scatter over the thyme leaves, season with salt and pepper. Use your fingertips to rub the oil and seasoning into both sides of the steak.
4. Heat a large heavy-based frying pan over high heat until very hot. Cook the steak, in batches for 30 seconds on each side then transfer to a platter. Spoon the green salsa over the hot steaks and allow to marinate for 5 minutes. Scatter over the micro herbs and serve with crusty bread and a dollop of Kumato chilli jam.

Note

• Slice the steak into thin steaks; you can ask your butcher to do this. Essentially you need 12 thin 'minute' steaks flattened with a meat mallet.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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