If you’re whole30 or paleo, or just want something tasty for dinner, this one’s for you, mate!
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.