Mexi charred beef sirloin

Name: Mexi charred beef sirloin
Cook time: 20 min
Yield: 4

with chimichurri vegetables and chipotle crema

Ready in around 20 mins

RECIPE FACT:

Broccolini stalks are high in the potential cancer-fighting compound, sulphorophane. This compound is also found in Brussels sprouts and cabbage.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Trim the ends off the broccolini and cut into bite size pieces. Slice the silverbeet leaves into ½ cm slices and discard the stalks. Place the black beans in sieve and rinse under cold running water. Drain well.
2. TO COOK THE CHIMICHURRI VEGETABLES:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the broccolini and cook for 4-5 mins stirring occasionally to create a char. Add the silverbeet and cook for 1-2 mins. Add the black beans, capsicum and corn, stir and heat for 1-2 mins. Stir through the chimichurri to combine and season with salt and pepper. Remove from the pan and cover to keep warm.
3. TO COOK THE SIRLOIN:

Wipe out the frying pan, respray with oil and place over a high heat. Once hot, add the Mexi seasoned beef sirloin steaks to the pan, season with salt and cook for 2-3 mins each side for medium rare - a little longer for well done. Allow to rest for 1-2 mins before slicing up.
TO SERVE:

Spoon chimichurri vegetables onto plates and top with sliced Mexi seasoned sirloin. Dollop with chipotle crema and sprinkle over smoky seeds.