Chapungu Tented Camp dishes up succulent Roast Sirloin Steak
When you visit Thornybush Collection during your South African safari, every day is special. As such, you deserve a great meal at the end of every day. What could be better than a succulent sirloin steak smothered in a tasty marinade and roasted to its tender best?
In South Africa, sirloin steak is cut from the upper middle of the animal's back, in America, this cut of meat is referred to as short loin. Rump steak in South Africa is equivalent to American sirloin. It is a tender cut of meat and well-marbled with fat.
The word sirloin is derived from the Middle English word 'surloine' which in turn comes from the French word 'sur' and 'longe' which mean 'above' and 'loin' respectively.
According to an English myth, the name of this cut of meat hails from 1617. During a meal at Hoghton Tower, King James I of England was so impressed with his steak that he knighted it 'Sir Loin', and the name stuck. Perhaps you'll feel the same way when you try this delicious dish courtesy of Chef Caroline from Chapungu Lodge.
Roast Sirloin Steak
- 1 Sirloin steak roast (220-300g per person)
- 1 Onion, chopped
- 1t Crushed black pepper
- 2t Crushed garlic
- 3 Pepper corns
- ½Tbs Cumin seeds
- 2t Rosemary seeds
- 1t Parsley leaves (dried)
- 1t Salt (or to taste)
- 6 Medium basil leaves
- 1t Vinegar
- 1Tbs Olive oil
- 1Tbs Water
Preheat oven to 200 degrees
Combine the onion, garlic, crushed pepper, pepper corn, rosemary seeds, basil leaves, vinegar, olive oil, salt, parsley leaves and table spoon water in a large bowl
Pour the marinade over the sirloin steak and roast in the oven for 40 to 45 minutes
Serve the steak sliced into slivers with a side of herbed mashed potato and roasted vegetables
Herbed Mashed Potato
- 4 Large potatoes, peeled and cubed
- ¼ cup Onion chopped
- 1 Clove garlic, minced
- 2Tbs Butter
- ¾ cup Sour cream
- 1t Dill
- ¼t Salt
- ½t Fresh Rosemary, chopped finely
- ½t Lemon peel, grated
- ¼t Crushed red pepper flakes (optional)
- Paprika optional
Preheat the oven to 180 degrees
Place the potatoes in a large saucepan, cover with water and bring to a boil
Reduce the heat and cook for 10 to 15 minutes until tender
Sauté onion and garlic in the butter until soft and translucent
Drain the potatoes and combine with the onion mixture, sour cream, dill, salt, lemon peel, rosemary and red pepper flakes
Spoon the mixture into a greased baking dish and sprinkle with paprika if desired
Bake for 25 minutes
To serve the potato, shape it into rounds using a ramekin or piping bag.
Alternatively, get in touch to book your South African safari at Chapungu Lodge and we'll do all the prepping, roasting and serve it up for you while you relax and enjoy African bush life.