Darts Ruby Red Sirloin with Slow-Roasted Summer Vegetables & Red Onion Harissa

Name: Darts Ruby Red Sirloin with Slow-Roasted Summer Vegetables & Red Onion Harissa
Prep time: 10 min
Cook time: 1 h
Yield: Serves 2
Ingredients: For the steak: 2 x 10oz Darts Farm Ruby Red sirloins Salt and black pepper 30g butter 2 sprigs rosemary Small dash of oil For the slow-roasted vegetables: 3 courgettes, roughly chopped 1 cup broad beans 1 cup peas 2 whole heads of garlic 100–150ml extra virgin olive oil Salt 40g fresh parsley, chopped For the red onion harissa: 3 red onions, peeled 2 cloves garlic, peeled 2 red chillies, deseeded ½ tsp cumin seeds ½ tsp caraway seeds ½ tsp coriander seeds 20–50ml red wine vinegar 100–150ml extra virgin olive oil Salt You will also need: Tin foil Food processor or hand blender

A delicious summer recipe. Our Ruby Red sirloin, dry-aged and full of flavour seared hard and basted in rosemary butter, served alongside courgettes, broad beans and peas slow-roasted with whole heads of garlic until sweet and soft. Spoon over a smoky red onion harissa and you've got a dish that's as good for a lazy Sunday as it is for entertaining.

Difficulty:

Prep time: 10 Minutes

Cook time: 1 Hour

Serves: 2

Darts Ruby Red Sirloin with Slow-Roasted Summer Vegetables & Red Onion Harissa Image 1

Darts Ruby Red Sirloin with Slow-Roasted Summer Vegetables & Red Onion Harissa Image 2

Related Tags

Beef Seasonality

Ingredients

For the steak:

2 x 10oz Darts Farm Ruby Red sirloins
Salt and black pepper
30g butter
2 sprigs rosemary
Small dash of oil

For the slow-roasted vegetables:

3 courgettes, roughly chopped
1 cup broad beans
1 cup peas
2 whole heads of garlic
100–150ml extra virgin olive oil
Salt
40g fresh parsley, chopped

For the red onion harissa:

3 red onions, peeled
2 cloves garlic, peeled
2 red chillies, deseeded
½ tsp cumin seeds
½ tsp caraway seeds
½ tsp coriander seeds
20–50ml red wine vinegar
100–150ml extra virgin olive oil
Salt

You will also need:

Tin foil
Food processor or hand blender

Method

1. Make the harissa

Preheat oven to 180°C. Wrap the red onions in foil and roast for about 30 minutes until very soft.
Transfer to a food processor with the garlic cloves, chillies, cumin, caraway, coriander seeds, and vinegar. Blend until smooth, then slowly drizzle in the olive oil until you reach a silky consistency. Season with salt and adjust acidity with more vinegar if needed.

2. Cook the vegetables

Lower oven to 160°C. In a covered pan or foil parcel, combine courgettes, broad beans, peas, whole garlic heads, olive oil, and salt.
Roast for 30 minutes, then remove and keep covered.
Once ready to serve, squeeze the roasted garlic out of its skins into the veg. Lightly crush the courgettes with a fork, add chopped parsley, and mix gently.

3. Cook the steaks

Heat a cast iron or heavy pan until very hot. Add a small amount of oil.
Season steaks generously with salt. Hold them fat-side down first using tongs to render the fat. Once coloured, lay flat and cook for about 1 minute per side, turning twice.
Add butter and rosemary, allow the butter to foam for about 20 seconds, then baste the steaks. Remove from pan and rest for 5–10 minutes, spooning over the butter.

4. To serve.

Slice the steaks. Spoon the vegetables onto plates, top with steak, and finish with a generous spoonful of red onion harissa. Enjoy!

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