Whether you’re whole30 or paleo, or just want something tasty for dinner, this one’s for you, mate! Fire up the grill and throw on some grassfed Aussie sirloin steak, sweet potato slices and veggies. This one’s aces as a summertime staple.
For the steak:
1 1/3 pounds fat trimmed Australian grassfed sirloin steak
2 Tbsp olive oil
For the salad:
1 1/2 lbs. peeled and cut into 1/4" slices sweet potato
4 medium sliced lengthways into 5mm slices zucchini
1 each quartered red onion
3 Tbsp olive oil
2 Tbsp, plus grated zest lemon juice
5 oz. arugula leaves
1 oz. shaved parmesan cheese
1 oz. toasted pine nuts
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.