Beef and Ready to eat beetroot cropped

Beef and LeaderBrand Ready to eat beetroot

Makes 24


Remove the LeaderBrand Pure-n-Ezy Beetroot from the packaging and leave to drain on clean dry kitchen paper. Slice the pieces into halves, then into quarters then slice through each quarter to make thin wedges. Set aside.

Lay the steaks in a shallow non-metal dish. Mix together the soy sauce, sesame seeds, garlic and sesame oil. Pour over the beef steaks and turn the meat to coat all sides of the meat. Allow to marinate for at least 10 minutes, before cooking.

Heat a heavy bottomed or cast iron frying pan on medium high heat. Grease with a little sesame oil. Remove each skirt steak from the marinade and fry on pan for 2-3 minutes each side. Once cooked to your liking, remove from heat and allow to rest for 3-5 minutes.

Keep the pan on the heat, and add the marinade juices back to the pan. Bring to a boil and then reduce heat to a simmer until the liquid has reduced to half.

Slice the beef steaks into thin strips. Wrap each slice of beef around a wedge of beetroot and secure with a toothpick. Garnish with 1-2 baby beetroot leaves or microgreens. Serve on a platter accompanied by the reduced soy and garlic sauce as a dipping sauce.

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