MLA Grilled Aussie beef sirloin steak, zucchini, sweet potato and arugula salad

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.

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.

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.