MLA Charred Aussie beef sirloin, pumpkin, broccolini and herb couscous

  • Prep time 20Min
  • Cook time 30Min
  • Technique Roast, Grill
  • Meat Beef
  • Cut Sirloin
  • Serves 4

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

For garnish:
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.

Chef Notes:

  • If time permits, marinade steak for 3 hours or overnight in the refrigerator. Before cooking, leave to stand at room temperature. 
  • This popular cut is best cooked using high temperature methods. 
  • Sirloin steaks can also be thinly sliced to be used in stir-fries. 
  • Also known as Porterhouse Steak, New York Steak or Striploin Steak.
  • Other substitutes are flat iron steak or rump medallion.
  • For best results, ask your butcher to cut your steaks at about 3-4cm thick steaks