
beef
Grilled Beef sirloin steak, zucchini, sweet potato and rocket salad
Serves
4
Prep Time
15
Cook Time
10
Ingredients
600g | Sirloin steak, fat trimmed |
3 tbsp | Olive oil |
350g | Sweet potato, peeled and cut into 3mm slices |
4 medium | Zucchinis, sliced lengthways into 5mm slices |
1 | Red onion, quartered |
2 tbsp | Lemon juice, plus grated zest of a lemon |
150g | Rocket leaves |
30g | Parmesan cheese, shaved |
20g | Toasted pine nuts |
Method
1 | Preheat a chargrill or barbeque to hot. Brush the Beef on both sides with 2 tsp olive oil and cook for 4 minutes, turning once, or until cooked to your liking. Set aside to rest and cover loosely with foil. |
2 | Place the sweet potato, zucchini and onion into a large bowl and toss with 3 tsp olive oil. Place on the grill and cook for 1½ minutes on each side, or until tender and lightly charred. |
3 | Slice the Beef thinly and place into a large mixing bowl with the grilled vegetables, lemon juice and zest and remaining oil. Season with salt and pepper and stir to combine. |
4 | Place the rocket onto a large serving platter, top with the tossed Beef and grilled vegetables, parmesan cheese and pine nuts, and serve. |
Tips
1 | Brush each steak lightly with oil. |
2 | Preheat the barbecue to hot before adding the steak. The steak should sizzle as it makes contact with the plate or grill. |
3 | Cook one side until the first sign of moisture appears on the upper side, turn and cook the other side. Turn once only for rare and medium. |
4 | Test for doneness with tongs. Rare is soft when pressed, medium is springy but still soft and well done is very firm. Remove steak and cover loosely, rest in a warm place for a few minutes before serving. |