Pan-Fried Sirloin with Creamy Rosemary Pap R...

Method

ROASTED BUTTERNUT

1. Preheat oven to 180°C. Line a tray and spray with Butro.
2. Arrange the butternut rings on the tray and drizzle with olive oil, coating both sides.
3. Sprinkle with cumin, garlic & herb spice, chopped garlic, and rosemary. Season with salt and pepper.
4. Coat each ring in breadcrumbs and roast for 20 minutes or until golden and fork-tender.

CREAMY ROSEMARY PAP

1. Simmer 2 cups of milk with rosemary sprig on low heat until small bubbles form.
2. In a bowl, mix maize meal, yoghurt, salt, and ½ cup of milk.
3. Remove rosemary from the pot, increase heat to medium, and whisk in the maize mixture.
4. Once combined, return rosemary to the pot, cover, and cook on low heat for 20 minutes.

FRIED KALE

1. Heat oil in a pan on high heat. Test readiness by dipping a wooden spoon—bubbles mean it’s ready.
2. Dry the kale well and fry in batches for 1–2 minutes until crisp.
3. Remove with a slotted spoon and drain on paper towels. Season immediately.

PAN-FRIED SIRLOIN

1. Pat steak dry and season generously with salt and pepper.
2. Heat oil in a heavy pan over high heat until just smoking. Sear steak for 2–3 minutes per side.
3. Add butter, garlic, and rosemary. Baste with the foaming butter for 1 minute.
4. Remove from heat and rest the steak, loosely covered, for 5–10 minutes.

APPLE JUICE GLAZE

1. In the same pan with the garlic, rosemary, and steak drippings, reduce fat if necessary.
2. Deglaze with apple juice, scraping up brown bits.
3. Simmer until reduced and syrupy (3–5 minutes), then strain.
4. Whisk in mustard and vinegar. Season to taste.
5. Off heat, stir in a cold knob of butter for a glossy finish (optional).

TO SERVE
Slice the rested sirloin against the grain and plate alongside creamy rosemary pap and roasted butternut rings. Drizzle the apple glaze over the steak and around the plate. Garnish with crispy fried kale and, optionally, toasted pumpkin seeds for added texture and flair. Serve immediately.