• TO DRINK: Perdeberg Shiraz, with spice, pepper and sweet red fruit, will complement the sharp flavours.

    Sirloin with olives, radishes and mustard dressing

    Serves: 4
    Cooking Time: 20 mins


    • 125ml (½ cup) mayonnaise
    • 80ml (? cup) wholegrain mustard
    • 15ml (1 tbsp) Dijon mustard
    • 15ml (1 tbsp) fresh chives, snipped
    • 5ml (1 tsp) capers
    • 5ml (1 tsp) lemon juice
    • salt and freshly ground black pepper,to taste
    • 4 sirloin steaks (150g – 200g each)
    • olive/avocado oil
    • salt and freshly ground black pepper, to taste
    • 250ml (1 cup) green olives, pitted
    • 6 radishes, thinly sliced
    • fresh basil leaves, to serve



    For the dressing, combine all the ingredients and set aside.


    Heat a griddle pan to hot. Brush the steaks with the oil and season. Fry for 4 minutes a side for medium-rare. Remove from the heat and leave to rest for a few minutes before slicing.


    Serve the sliced sirloin drizzled with the dressing and topped with the olives, radishes and basil.