Charred Aussie beef sirloin, pumpkin, broccolini and herb couscous
For the marinade:
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp garlic powder
1 each zested, juiced lime
1/3 cup olive oil
Four 12 oz. steaks trimmed Aussie grassfed beef sirloin
For the pumpkin:
1 pound seeds removed cut into rough wedges butternut pumpkin
For the broccolini:
2 bunches broccolini
For herbed couscous:
1 1/2 tbsp olive oil
To taste light sour cream
1 cup couscous
1 cup vegetable stock
1 each zested finely, juiced lemon
2 tbsp finely chopped flat leaf parsley
2 tbsp finely chopped mint
4 each lime wedges
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. 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 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.