Recipe
Grilled Sirloin, zucchini and sweet potato salad
- Serves 4
- Prep Time 15 mins
- Cooking Time 10mins
Ingredients
- Serves 4
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Method
- 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.
- 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.
- 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.
- Place the rocket onto a large serving platter, top with the tossed Beef and grilled vegetables, parmesan cheese and pine nuts, and serve.
Tips
- Brush each steak lightly with oil.
- Preheat the barbecue to hot before adding the steak. The steak should sizzle as it makes contact with the plate or grill.
- 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.
- 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.