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Sourdough & Onion Roll with Crusted, Salted Sirloin


4 Sourdough & onion roll warmed and split
4 x 200g Sirloin steaks
15ml Rapeseed oil
Sea salt & cracked black pepper

Chimichurri sauce:
2 tbsp Parsley, chopped
1 tbsp Oregano, chopped
2 Garlic cloves, crushed
1 Banana shallot, finely chopped
2 Large, mild red chillies, finely chopped
2 Large, mild green chillies, finely chopped
15ml Red wine vinegar
15ml Maple syrup
45ml Virgin olive oil

1 Large ripe avocado, halved, stoned, peeled and chopped
1 Small red onion, finely chopped
Small bunch coriander leaves, picked
1 Garlic clove, crushed
1 Lime, juice only
Drizzle of olive oil

To serve:
Baby roast potatoes
Soured cream


Heat a griddle pan or large frying pan.

Rub each sirloin with a little rapeseed oil and season well with salt and pepper. Griddle the steaks for approximately 2 minutes each side, remove from pan and allow to rest for 3–4 minutes.

Meanwhile, combine the chimichurri ingredients together and season to taste. Combine guacamole ingredients together and season well.

To serve, slice the sirloin into thickish strips. Top the warm onion sourdough bottom half with a generous layer of guacamole. Arrange the sirloin strips on top and drizzle with a little chimichurri sauce. Place remaining onion sourdough half on top. Serve with extra chimichurri, guacamole and a side of soured cream baby roast potatoes.

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