MLA Grilled Aussie Beef Sirloin Steak, Zucchini, Sweet Potato and Arugula Salad
- Prep time 10Min
- Cook time 10Min
- Technique Grill
- Meat Beef
- Cut Sirloin
- Serves 4
Fire up the grill for a steak dinner with a difference! Juicy Aussie sirloin, crispy zucchini, sweet spuds, and a handful of peppery arugula.
Ingredients
For the steak:
- 1 1/3 pounds fat trimmed Aussie grassfed sirloin steak
- 2 tbsp olive oil
For the salad:
- 12 oz. sweet potato, peeled and cut into 3mm slices
- 4 medium zucchini, sliced lengthways into 5mm slices
- 1 red onion, quartered
- 3 tbsp olive oil
- 2 tbsp lemon juice, plus grated zest
For garnish:
- 5 oz. arugula leaves
- 1 oz. shaved parmesan cheese
- 1 oz. toasted pine nuts
Chef Notes:
- 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.
- Pesto steak sandwich: Mix some fresh basil pesto into whole egg mayonnaise and smear onto 4 sourdough rolls. Top with the unsliced beef, grilled zucchini and arugula. Season with salt and pepper and serve.
Method
To cook:
-
Preheat a chargrill or barbeque to hot. Brush the beef on both sides with 2 teaspoons 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 teaspoons 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.
To serve: Place the arugula onto a large serving platter, top with the tossed beef and grilled vegetables, parmesan cheese and pine nuts, and serve.
For Keto:
- Replace sweet potato with grilled wedges of red and orange bell pepper.
For Paleo:
- Omit cheese or substitute with grilled mushrooms (preferably cremini) that have been sliced or nutritional yeast.
For Whole30:
- Omit cheese or substitute with grilled mushrooms (preferably cremini) that have been sliced or nutritional yeast.
