dinner

Grass-Fed Australian Top Sirloin Cap with Polenta Valsugana and Wilted Rainbow Swiss Chard

Name: Grass-Fed Australian Top Sirloin Cap with Polenta Valsugana and Wilted Rainbow Swiss Chard
Ingredients: 175.9 g Beef, Australian, imported, grass-fed, loin, top sirloin cap, lean only, raw; 264.5 g Polenta Valsugana; 661.2 g RAINBOW SWISS CHARD; 75.9 g VIDALIA ONION

Nutrition

700

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(4)

Beef, Australian, imported, grass-fed, loin, top sirloin cap, lean only, raw175.9 g

Polenta Valsugana264.5 g

RAINBOW SWISS CHARD661.2 g

VIDALIA ONION75.9 g

Instructions

Bring 800ml of water to a boil, slowly whisk in 100g of Polenta Valsugana. Reduce heat to low, cover, and simmer for 8-10 minutes until creamy and smooth.

Meanwhile, thinly slice the Vidalia onion and sauté in a non-stick pan over medium heat until golden and sweet, about 7 minutes. Add the Swiss chard leaves, cooking until just wilted and vibrant, about 3 minutes.

Season the top sirloin cap lightly with salt. Over high heat, sear the steak for 4 minutes per side for a perfect medium-rare, ensuring a dark, caramelized crust. Remove from heat and let rest for 5 minutes.

Plating: Spoon the creamy polenta into a shallow bowl, top with a generous pile of sautéed chard and onions. Slice the rested sirloin against the grain and arrange over the greens. Finish with a squeeze of lemon and a crack of black pepper.