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Ingredients

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Method


A succulent sirloin steak seasoned with Robertsons Barbecue Spice and grilled to medium-rare perfection. Diners will love the earthy combination of king oyster and shimeji mushrooms paired with a rich, aromatic rosemary jus and smooth butternut puree. It’s a sophisticated take on a classic grill that delivers deep, smoky flavors and satisfying textures. Shot on location at UFS Head Office, Durban, South Africa.

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Preparation

  1. Method

    1. In a pot, bring water to the boil, add Knorr Professional Jus powder and rosemary and simmer for 4 min until it is slightly thick. Remove from stove, cover and set aside. 
    2. Coat all the veggies in Robertsons Veggie Seasoning. Using a grill pan, on medium heat oil (20 ml), grill baby carrots for 3 min on each side. Should beal dente. Remove once cooked. Do the same with the mushrooms, 2 min on each side, remove from stove and set aside.
    3. Marinade the steak for 10 minutes using Robertsons Barbecue Spice and set aside. Heat remaining oil in the same grill pan, on medium high heat. Once heated add the steak, sear 3 min on each side to get the perfect medium rare cook. Allow to rest for 2 min and cut at an angle and plate as desired with butternut puree
  2. Recipe Tip

    Knorr Professional Mash Flakes can used as a great accompaniment to the dish.
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