Sirloin with caramelised onions

The sparkling radio presenter of RSG, Amore Bekker, shares her recipe for Sirloin with caramelised onions with us.

She loves cooking as much as chatting. Her tip that is one should cook as simply as possible and to use only good products. She likes cooking with olive oil, Maldon salt, garlic and chillies and loves curry dishes.

Serves 2

SAUCE

2 cloves of garlic, cut finely

1 red pepper, chopped

100 ml olive oil

45 ml (3 T) lemon juice

salt and pepper to taste

SIRLOIN

some olive oil

1 big onion, sliced

5 ml (1 t) brown sugar

30 ml (2 e) balsamic vinegar

2 hands full of rocket leaves

600 g sirloin

salt and pepper to taste

grated parmesan

1. Sauce Mix ingredients and reserve for later.
2. Sirloin Heat some oil and sauté onion till soft. Add brown sugar and vinegar. Allow to cook for 5 minutes on extreme heat till sauce thickens.
3. Spoon onion on a plate and put rocket leaves on top.
4. The meat should be at room temperature. Rub with olive oil and then with salt and pepper.
5. Cook the meat the way you prefer.
6. Let the meat rest for 5 minutes before you cut it.
7. Slice and put the meat on the rocket leaves.
8. Sprinkle with grated parmesan and serve with the sauce.