Biltong, Blue Cheese and Herb Crust Sirloin, with a Zesty Biltong Yoghurt Sauce
https://foodloversmarket.co.za/recipes/biltong-blue-cheese-crusted-sirloin/
Seared sirloin with a biltong & blue cheese flavourful crust, paired with a zesty biltong yoghurt sauce. A proper lux meal to savour. Perfect for a dinner party for two.
Cooking Methods
- Grilling
Serves
6Prep Time
30 minutesCooking Time
45 minutesIngredients
For the Steak:
- 6 x 250g 28-day Matured Karan Beef Sirloin Steaks
- Salt and black pepper, to taste
- 45ml (3 Tbsp) Dijon or wholegrain mustard
Biltong, Blue Cheese & Herb Crust:
- 250ml (1 cup) powdered biltong
- 180ml (2/3 cup) panko breadcrumbs or Heba
- 150g blue cheese, crumbled
- Handful of rosemary, thyme and Italian parsley, chopped
- Salt and pepper, to taste
For the Zesty Biltong Yoghurt Sauce:
- 250ml double thick plain yoghurt
- 180ml biltong, chopped
- Zest of 1 lemon
- 15ml (1 Tbsp) lemon juice
- 10ml (2 tsp) smoked paprika
- 10ml (2 tsp) chilli flakes
- Salt and black pepper, to taste
Directions
For the Steak:
- Preheat the oven to 180°C.
- Season the steaks well on both sides. Heat a frying pan on a high heat and sear all the steaks, fat side down, for about 3-4 minutes, or until the fat has rendered out and is super crispy. Now also sear both sides of the steak for about 2 minutes per side.
- Allow the steaks to rest for about 8 minutes, then brush them with mustard on both sides and set aside until needed.
- Combine all ingredients and season with salt and black pepper to taste. Firmly press the crust onto the steaks only on the side facing upwards.
- Place the steaks on a baking tray and bake for about 10-12 minutes. Allow the steaks to rest for 2-3 minutes.
- Combine all ingredients for the sauce and season with salt and pepper, to taste.
- Serve with the biltong and blue cheese crusted steaks.
Blue Cheese, Biltong & Crust:
For the Zesty Biltong Yoghurt Sauce:
Notes
- What if I don’t like blue cheese?
- Replace the blue cheese with danish style or soft feta, or try a goat’s cheese.
- You can substitute the sirloin with your beef cut of preference, the crust will work well with rump or fillet.
