Blackened beef sirloin, pumpkin, broccolini and coucous

June 29, 2017

Blackened beef sirloin, pumpkin, broccolini and coucous

Blackened Beef Sirloin with Pumpkin, Broccolini and Couscous

Serves four.


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

Herb couscous:

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

To serve:

light sour cream

lime wedges


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

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