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Sirloin with Aguachile Verde, Pepperberry Gravy & Mexican Garden Salad
Sirloin with Aguachile Verde, Pepperberry Gravy & Mexican Garden Salad – Recipe

This rounded dish is a fusion of Australian and Mexican flavours where premium sirloin is elevated with the vibrant heat and freshness of aguachile verde and balanced by rich native pepperberry gravy and a crisp, colourful Mexican garden salad.

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Ingredients per serve

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What you need

This rounded dish is a fusion of Australian and Mexican flavours where premium sirloin is elevated with the vibrant heat and freshness of aguachile verde and balanced by rich native pepperberry gravy and a crisp, colourful Mexican garden salad.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Steak

    • Grill the steak to medium-rare, or your preferred doneness, then set aside to rest.

  3. Aguachile verde

    • Place the green tomatoes, jalapeños, brown onion, lime juice, cumin, half amount of coriander, salt, avocado, cucumber and water (120g per 10 serves) in a blender. Blitz until smooth.

  4. Pepperberry gravy

    • Combine Knorr Rich Brown Gravy, pepperberry and warm water (500ml per 10 serves). Bring to a boil, whisking for 2–3 minutes or until thickened.

  5. Mexican salad

    • Combine the white onion, cucumber, watercress, remaining half amount of coriander, corn and beetroot in a bowl.

  6. To assemble

    • Place a generous spoonful of aguachile verde on the base of the plate. Top with the grilled sirloin steak, pepperberry gravy and serve the salad alongside.
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