Roast Sirloin Steak – A Chapungu Tented Camp recipe

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When you visit Thornybush 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

Ingredients

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

Method Preheat oven to 200 degrees Combine the onion, garlic, crushed pepper, peppercorn, rosemary seeds, basil leaves, vinegar, olive oil, salt, parsley leaves and tablespoon 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

Ingredients

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

Method: 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.