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Sirloin steak

Polenta bake

Caramelised macadamia nuts

  • Macadamia nuts 40.0 g
  • Castor sugar 50.0 g

Other Salad Ingredients

  • Assorted leaves 70.0 g
  • Red onion, julienne cut 20.0 g
  • Cherry tomatoes 40.0 g

Thyme and lime dressing

Nuts add a delicious crunch and all-natural goodness! Deliver the perfect blend of flavours and textures with this Seared Sirloin Salad, featuring fresh seasonal leaves, crunchy caramelised macadamia nuts and a zesty thyme and lime dressing.



  1. Sirloin steak

    1. Heat up griddle pan. Rub oil and cajun spice on steak. Seal steak on griddle pan (on both sides). Smear the garlic over the steak, then butter/margarine and allow to cook in the melted butter/margarine. Take out of pan, pour remaining juices over the steak and allow to rest.
  2. Polenta bake

    1. Place all the ingredients in a pot and bring to the boil. Reduce heat to simmer and cook for 15-20 minutes. Pour into a greased tray and allow to set in fridge (20 cm x 15 cm tray). Once cooled, cut a slice off. Heat a griddle pan and grill polenta slice. Cut the grilled polenta slice into wedges.
  3. Caramelised macadamia nuts

    1. Place macadamia nuts in pan and turn heat on medium. Toast the nuts till browned, then add sugar. Allow to caramelise, then transfer to silpat mat. Allow to cool and then break up into shards.
  4. Other Salad Ingredients

    1. Place leaves on base of plate. Arrange grilled polenta, cherry tomatoes and red onion. Place the thinly sliced sirloin on top of the salad base. Place shards of caramelised macadamia nuts around. Dress with Hellmann’s Thyme & Lime Dressing.
  5. Thyme and lime dressing