Dinner · Italian · 15 min
Grass-Fed Australian Top Sirloin Cap with Polenta Valsugana and Wilted Rainbow Swiss Chard
- Calories
- 700
- Protein
- 70g
- Carbs
- 59g
- Fat
- 24g
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
Method
- 01Bring 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.
- 02Meanwhile, 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.
- 03Season 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.
- 04Plating: 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.
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