Beef Sirloin, Pumpkin, Brocolini And Couscous
Ingredients
- 4 x 350 gram Beef sirloin trimmed
- 1½ teaspoon Ground cumin
- 1½ teaspoon Ground coriander
- 1½ teaspoon Garlic powder
- 1 Lime zested, juiced
- 80 millilitre Olive oil ⅓ cup
- 500 gram Butternut pumpkin piece seeds removed, cut into rough wedges
- 2 bunch Brocolini
- Light sour cream & ime wedges to serve
- 1½ tablespoon Olive oil
- 200 gram Couscous
- 250 millilitre Vegetable stock 1 cup
- 1 Lemon zested finely, juiced
- 2 tablespoon Flat-leaf parsley finely chopped
- 2 tablespoon Mint finely chopped
Method
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.
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.
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
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.
Divide couscous, brocolini, pumpkin and flank steak among plates. Serve with lime wedges.
Sirloin Roast Free Range Grass Fed
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