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beef

Charred Beef Sirloin, Pumpkin, Brocolini, Herb Couscous


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Serves

4

Prep Time

25

Cook Time

20

Ingredients

1½ tsp Ground cumin
1½ tsp Ground coriander
1½ tsp Garlic powder
1 Lime, zested, juiced
80ml (1/3 cup) Olive oil
4 x 350g Beef sirloin, trimmed
500g Piece butternut pumpkin, seeds removed, cut into rough wedges
2bn Brocolini
Light sour cream & Lime wedges, to serve
Herb couscous
1½ tbs Olive oil
200g (1 cup) Couscous
250ml (1 cup) Vegetable stock
1 Lemon, zested finely, juiced
2 tbs Finely chopped flat-leaf parsley
2 tbs Finely chopped mint

Method

1 Place spices, garlic, zest, juice and 2 tablespoons in a large bowl and whisk to combine. Season to taste. Add steak and coat well in marinade. Cover and marinate at room temperature for 30 minutes.
2 Preheat oven to 200C. Meanwhile, place pumpkin on a large shallow oven tray and drizzle with remaining oil and season to taste. Roast for 25 minutes or until golden and cooked. Bring a large saucepan of boiling water to the boil, add brocolini and cook for 5 minutes or until cooked to your liking. Drain and season to taste.
3 Preheat a lightly greased char-grill pan or barbecue to high. Cook steak for 2½ - 3 minutes each side or until cooked to your liking. Rest for 15 minutes, covered with foil in a warm place, before slicing, to serve
4 To make herbed couscous, place couscous in a large heatproof bowl and stir through olive oil. Bring stock to the boil and stir into couscous. Cover and stand for 10 minutes. Using a fork, gradually loosen couscous then stir in remaining ingredients. Season to taste.
5 Divide couscous, brocolini, pumpkin and flank steak among plates. Serve with lime wedges.

Tips

1 If time permits, marinade steak for 3 hours or over night in the refrigerator. Before cooking, leave to stand at room temperature.
2 This popular cut is best cooked using high temperature methods.
3 Sirloin steaks can also be thinly sliced to be used in stir-fries.
4 Also known as Porterhouse Steak, New York Steak or Striploin Steak.
5 Other substitutes are flat iron steak or rump medallion.
6 For best results, ask your butcher to cut your steaks at about 3-4cm thick steaks