Mediterranean Sirloin

Serves: 2

Ingredients:

500g sirloin steak

Olive oil

Salt

1 tbsp cumin / dried rosemary or both

2 handfuls baby tomatoes

Tenderstem broccoli (6-8 stems)

2 zucchini 

Small handful pitted green olives (¼ cup)

Small squeeze of lemon juice

Basil

Baby spinach 

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Method:

1. Marinate the steak on a plate with a little olive oil, salt, cumin and dried rosemary. Allow it to sit at room temperature for 15 minutes before cooking. 

2. Heat the oven to 200’C (390’F).

3. Meanwhile, trim the leaves off the tenderstem broccoli, wash the zucchini and make ribbons, using a vegetable peeler. Slice the pitted olives and pick the basil leaves from the stalk. 

4. Place a heavy-based pan over a high heat, add a little olive oil and seal the steak for 2-3 minutes on each side.  Place the steak in an ovenproof dish and transfer to the oven for 5 minutes for medium-rare. Add an extra minute or two for well done. Allow the steak to rest for 5-10 minutes before slicing. 

5. In the same pan, add the broccoli and tomatoes. Cook over a medium-high heat for 5 minutes, tossing occasionally. Add the zucchini ribbons and olives, cook for another 2 minutes. Season with a pinch of salt and a small squeeze of lemon juice and remove from the heat. 

6. Slice the steak, serving over a bed of baby spinach, topped with your vegetables and basil.  

Serve with salsa verde, chilli crunch, crispy roasted potatoes or fresh focaccia.