Rosemary-Fig Grilled Sirloin Steaks
with Goat Cheese Salad and Grilled Garlic Bread
Agro-dolce deliciousness, on the grill! Sweet, sticky fig and hearty rosemary make a luscious sauce to drizzle over tender grilled sirloin steaks.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Top Sirloin Steak
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
113 g
Baby Tomatoes
56 g
Arugula and Spinach Mix
1 sprig
Rosemary
4 tbsp
Fig Spread
28 g
Goat Cheese
(Contains Milk)
1 tbsp
Garlic Puree
1 tsp
Garlic Salt
2 tbsp
Balsamic Glaze
(Contains Sulphites)
1 tbsp
Dijon Mustard
(Contains Mustard)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Halve buns. Add garlic puree, 1/4 tsp garlic salt and 1 tbsp oil (dbl both for 4 ppl) to a small bowl. Season with pepper, then stir until smooth. Spread garlic mixture onto cut sides of buns.
Add fig spread, half the balsamic glaze and half the Dijon to another small bowl. Season with salt and pepper, then stir to combine. Strip a few rosemary leaves from stem, then finely chop 1 tsp (dbl for 4 ppl). Pat steaks dry with paper towels. Season both sides with remaining garlic salt and pepper and sprinkle with rosemary.
Add steaks to the grill. Close lid and grill, flipping once, until cooked to desired doneness, 3-5 min per side.** When steaks are almost done, brush one side with some fig sauce, then flip. Grill for 30 sec, then repeat on the other side. Transfer steaks to a plate, then spread remaining fig sauce over tops. Set aside to rest, 3-5 min.
When steaks are almost done, add buns to the other side of the grill, cut-side down. Close lid and grill buns until toasted, 2-4 min. (TIP: Keep an eye on buns so they don't burn!)
When steaks and garlic bread are done, halve tomatoes. Add remaining balsamic glaze, remaining Dijon and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes and arugula and spinach mix, then toss to combine.
Thinly slice steaks. Divide steaks, garlic bread and salad between plates. Top steaks with any remaining fig sauce from the plate. Crumble goat cheese over salad.
