Crusted Sirloin Steaks with Kale Salad

  • Serves: 4
  • Prep time: 10 mins
  • Cook time: 10 mins
  • Method: Grill


  • 4 x 250g sirloin steaks, thickly cut
  •  2 tbsp cracked black pepper
  • 2 tbsp coriander seeds
  • 1 tbsp sweet paprika
  • 1 tbsp whole fennel seeds
  • 1 tsp allspice
  • 1 tsp cumin seeds
  • 2 tbsp dried thyme leaves
  • Salt to taste
  • 200g kale, shredded
  • 4 radishes, thinly sliced
  • ½ cups currents
  • ½ cup pine nuts, lightly toasted
  • Juice ½ a lemon
  • Zest of 1 lemon
  • 1 tbsp olive oil
  • 2 tbsp tahini
  • 2 tsp pomegranate molasses



  1. Toast all the spices in a pan on medium for 1 minute, stirring constantly.
  2. Grind the spices with a mortar and pestle. Season the steaks with salt and press the spice rub on all sides of the beef.
  3. Heat the grill to high and cook the steaks 3-4 minutes each side or cooked to your liking. Set aside and allow to rest for 5 minutes before serving.
  4. Meanwhile, combine kale, radish, currents, pine nuts, lemon juice and zest, oil, tahini and season. Mix well and drizzle with pomegranate molasses.


  • Heating the grill on high will make sure that the spice rub remains well coated on the outside and seals for a delicious result when cooking.
  • Pomegranate molasses is a syrup that is great for sauces, marinades or dressings.