Blackened Beef Sirloin with Pumpkin, Broccolini and Couscous
4 350g beef sirloin steaks, trimmed
1 tsp ground cumin
1 tsp ground coriander
1 tsp garlic powder
1 lime, zested and juiced
cup olive oil
500g butternut pumpkin, seeds removed, cut into rough wedges
2 bunches broccolini, trimmed
1 tbsp olive oil
1 cup couscous
1 cup vegetable stock
1 lemon, finely zested, juiced
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped mint
light sour cream
Place spices, garlic, zest, juice and 2 tbsp of 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.
Preheat oven to 200°C. 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 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 oiled char-grill pan or barbecue to high. Cook steak for 2 to 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.
To make 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.
Divide couscous, broccolini, pumpkin and steak among plates. Serve with lime wedges.
Source: Meat and Livestock Australia