Seared steak, red onion and beetroot confit recipe | TASTE
Sear dry-aged sirloin steaks and serve them with a confit of red onions cooked in beetroot juice, accompanied by crispy roast baby potatoes and a fresh spinach.
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Ingredients
- olive oil
- sea salt and freshly ground black pepper
- 2 dry-aged sirloin steaks (about 500g)
- 500 g red onions, skinned and thinly sliced
- 1 cup bottled organic beetroot juice
- crispy roast baby potatoes, for serving
- spinach, rocket and cress salad, for serving
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