Author: Chef Linda Mnikathi - @cheflindamnikathi

DifficultyIntermediateYields1 ServingTotal Time20 mins

Time: 20 mins

Grilled Sirloin Steak

INGEDIENTS 

 150 ml Cream
 100 g Prawns
 Pinch of Salt
 Pinch of Hinds Spices Pure Black Pepper
 30 ml Olive Oil
 15 g Unsalted Butter
 250 g Sirloin Steak
 1 Whole Sweet Potato (washed)
 ½ tsp Crushed Garlic
 ½ tsp Hinds Spices Pure Ground Ginger
 500 ml Sunflower Oil
 1 Whole Lemon Zest & Juice
 1 tsp Hinds Spices Steak & Chops Spice
 ½ tsp Hinds Spices Salt & Vinegar Seasoning
 1 tsp Fresh Finely Chopped Italian Parsley

METHOD

1

1. Rub the steak with Hinds Spices Steak & Chops Spice, a pinch of salt and Hinds Spices Pure Black Pepper and set aside.

2

2. Wash the sweet potato, cut it into finger-shape sizes and keep in cold water to avoid changing colour.

3

3. On high, heat sunflower oil in a medium pot, when it is ready, remove from the heat to avoid oil spilling over, and add pat-dried sweet potato sticks.

4

4. In the meantime, heat 15ml olive oil in a frying pan and 15g butter on medium heat, let it get hot and fry your steak according to your liking. Keep basting the steak to cook it evenly and keep it moist and tender.

5

5. Remove your sweet potatoes and use a kitchen paper towel to get rid of the excess oil. Season them with Hinds Spices Salt & Vinegar Seasoning.

6

6. In the same pan you used to fry the steak, remove the oil and wash your pan thoroughly. Add the butter, olive oil , garlic and Hinds Spices Pure Ground Ginger. Let it sweat for 3 minutes, add the prawns and cook them for 5 minutes. Add cream and let it reduce until thick and smooth, add lemon zest and juice.

7

7. Add more spices if you desire and sprinkle with fresh herbs.

8

8. Serve the steak topped with prawn sauce and a side of crispy sweet potatoes sticks. Garnish with caramelised lemon and fresh chopped parsley.

Chef's Tips
You must pay attention to every ingredient- prawns mustn’t be over cooked as they will be
rubbery and tasteless.

Make sure that your oil does not overheat to avoid burnt tasting steak and sweet potato.
By removing the oil for sweet potatoes from the heat before adding them, you will avoid the
pot from catching fire, this is especially important if you are using a gas stove.

Ingredients

 150 ml Cream
 100 g Prawns
 Pinch of Salt
 Pinch of Hinds Spices Pure Black Pepper
 30 ml Olive Oil
 15 g Unsalted Butter
 250 g Sirloin Steak
 1 Whole Sweet Potato (washed)
 ½ tsp Crushed Garlic
 ½ tsp Hinds Spices Pure Ground Ginger
 500 ml Sunflower Oil
 1 Whole Lemon Zest & Juice
 1 tsp Hinds Spices Steak & Chops Spice
 ½ tsp Hinds Spices Salt & Vinegar Seasoning
 1 tsp Fresh Finely Chopped Italian Parsley

Directions

1

1. Rub the steak with Hinds Spices Steak & Chops Spice, a pinch of salt and Hinds Spices Pure Black Pepper and set aside.

2

2. Wash the sweet potato, cut it into finger-shape sizes and keep in cold water to avoid changing colour.

3

3. On high, heat sunflower oil in a medium pot, when it is ready, remove from the heat to avoid oil spilling over, and add pat-dried sweet potato sticks.

4

4. In the meantime, heat 15ml olive oil in a frying pan and 15g butter on medium heat, let it get hot and fry your steak according to your liking. Keep basting the steak to cook it evenly and keep it moist and tender.

5

5. Remove your sweet potatoes and use a kitchen paper towel to get rid of the excess oil. Season them with Hinds Spices Salt & Vinegar Seasoning.

6

6. In the same pan you used to fry the steak, remove the oil and wash your pan thoroughly. Add the butter, olive oil , garlic and Hinds Spices Pure Ground Ginger. Let it sweat for 3 minutes, add the prawns and cook them for 5 minutes. Add cream and let it reduce until thick and smooth, add lemon zest and juice.

7

7. Add more spices if you desire and sprinkle with fresh herbs.

8

8. Serve the steak topped with prawn sauce and a side of crispy sweet potatoes sticks. Garnish with caramelised lemon and fresh chopped parsley.

Grilled Sirloin Steak, Prawns in Creamy Lemon Sauce and Crispy Sweet Potato Sticks
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