Paleo Sirloin With Salsa Verde and Kumara Chips Recipe For Candida
Easy Recipe for Paleo Sirloin With Salsa Verde and Kumara Chips Recipe For Candida. That will help your Candida treatment. Natural Remedy for Candida with healthy food and diet.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 540kcal
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Ingredients
Salsa Verde
- 45 gram can anchovy fillet, drained
- 2 garlic cloves, chopped
- 2 eschalots, finely chopped
- 1 lemon, finely grated, juiced
- 1/4 cup baby capers, rinsed, drained
- 1 cup flat-leaf parsley, chopped
- 1 cup basil, chopped
- 1 tbsp extra virgin olive oil
Sirloin with salsa verde and kumara chips
- rice bran oil, to deep-fry, plus extra to brush
- 2 small kumara, peeled
- 4 180 g beef sirloin steaks
Instructions
- Heat oil in a deep-fryer to 140°C or add enough oil to a heavy-based saucepan to reach a depth of 5cm. Heat on medium, until a cube of bread sizzles on contact. Using a sharp knife or mandoline, slice kumara into thin chips. Deep-fry chips in batches for 10-12 minutes, until crisp. Drain on the paper towel and season with sea salt.
- To make salsa verde, crush anchovies and garlic in a mortar and pestle to make a rough paste. Add eschalot and lemon rind and lightly pound to release flavors. Stir in capers, herbs and lemon juice, bruising herbs a little. Season well and stir through oil.
- Preheat a chargrill on high. Brush steaks with extra oil and season. Cook for 2-3 minutes each side for rare or until cooked to your liking. Remove from pan and rest for 5 minutes.
- Top steaks with salsa and serve with chips.
Nutrition Label
Calories: 540kcal | Carbohydrates: 14g (5%) | Protein: 75g (150%) | Fat: 27g (42%) | Cholesterol: 125mg (42%) | Sodium: 1520mg (63%)
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