MLA Charred Aussie Beef Sirloin, Pumpkin, Broccolini and Herb Couscous
- Prep time 20Min
- Cook time 30Min
- Technique Grill, Roast
- Meat Beef
- Cut Sirloin
- Serves 4
Get ready to treat your taste buds to an absolute feast! Our Charred Aussie Beef Sirloin is packed with flavor and served with pumpkin, broccolini, and herb couscous. It's a must-try dish for any foodie out there!
Ingredients
For the marinade:
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 1/2 tsp garlic powder
- 1 lime, zested and juiced
- 1/3 cup olive oil
- Four 12 oz. trimmed Aussie grassfed beef sirloin steaks
For the pumpkin:
- 1 pound butternut pumpkin, seeds removed and cut into rough wedges
For the broccolini:
- 2 bunches broccolini
For the herbed couscous:
- 1 1/2 tbsp olive oil
- Light sour cream, to taste
- 1 cup couscous
- 1 cup vegetable stock
- 1 lemon, zested finely and juiced
- 2 tbsp finely chopped flat-leaf parsley
- 2 tbsp finely chopped mint
For garnish:
- 4 lime wedges
Method
For the marinade:
-
Place spices, garlic, zest, juice, and 2 tablespoons olive oil 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.
To cook:
-
Preheat oven to 450°F / 200°C. Place pumpkin on a large shallow oven tray, 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 broccolini and cook for 5 minutes or until cooked to your liking. Drain and season to taste.
-
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.
For the 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.
To serve: Divide couscous, broccolini, pumpkin and flank steak among plates. Serve with lime wedges.
Chef Notes:
- If time permits, marinade steak for 3 hours or overnight in the refrigerator. Before cooking, leave to stand at room temperature.
- This popular cut is best cooked using high temperature methods.
- Sirloin steaks can also be thinly sliced to be used in stir-fries.
- Also known as Porterhouse Steak, New York Steak or Striploin Steak.
- Other substitutes are flat iron steak or rump medallion.
- For best results, ask your butcher to cut your steaks at about 3-4cm thick steaks
