Grilled Aussie sirloin, quinoa and pistachio salad
Alternate cuts: rump steak
1 1/3 lbs trimmed Australian grassfed sirloin steak
2 tsp smoky barbecue seasoning
2 C cooked quinoa
1/2 C mint leaves
1 C flat-leaf parsley leaves
2 Tbsp roughly chopped pistachio nuts
1 1/2 Tbsp lemon juice
1 each lemon, zested
2 Tbsp olive oil
Dressed watercress to serve
For the sirloin: Preheat a ridged chargrill or barbeque to moderately high. Brush the steaks with some olive oil and rub well with the barbeque seasoning. Cook for 2 minutes on each side or until cooked to your liking. Set aside to rest on a plate for 5 minutes, covering loosely with foil.
For the quinoa and pistachio salad: Mix the quinoa with the herbs, nuts, lemon juice, zest and olive oil and season with salt and pepper.
To serve: Slice the steaks and serve with the quinoa and some dressed watercress.