Grilled Sirloin with Roast Garlic, Pancetta, Thyme Butter and Sweet Garlic Kale

Grilled sirloin steak served with homemade roasted garlic and pancetta butter, accompanied by sautéed garlic kale and cherry tomatoes.

Beef Main Course High Protein Steak Kale

Estimated Nutrition

Calories

1420.5

kcal / serving

1420.5 kcal total

Carbs

8.4g

per serving

8.4 g total

Fat

130.8g

per serving

130.8 g total

Protein

54.2g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

softened, for garlic butter

Butter

for the kale

Meat

rashers

Pancetta

chopped

200

Sirloin Steak

NutsSeeds

cloves

Garlic

for the garlic butter

sprigs

Thyme

leaves only, fresh

Salt

to taste

Black Pepper

freshly ground, to taste

clove

Garlic

finely chopped, for the kale

OilsFats

dash

Olive Oil

for roasting garlic

Olive Oil

for the sirloin

dash

Olive Oil

for garnish

Vegetables

handful

Kale

chopped, fresh

piece

Cherry Tomato

halved

Method

Fry seasoned cherry tomato halves in a dash of olive oil for 2-3 minutes until softened.

Preheat the oven to 200°C.

Place garlic, olive oil, thyme, and seasoning in a foil parcel and roast for 15 minutes.

Squeeze the roasted garlic into a bowl and mix with thyme, softened butter, and seasoning.

Fry pancetta until crisp, mix into the butter, roll into a log, and chill in the freezer for 10 minutes.

Rub the steak with olive oil, season, and griddle for 3-4 minutes per side before resting on a warm plate.

Serve the steak over kale, topped with a slice of compound butter and tomatoes on the side.

Melt butter in a pan, fry chopped garlic briefly, then sauté kale until wilted and season.