A scrumptious sirloin is flash-cooked to seal in all its fabulous flavours and surrounded by plenty of fresh veggies. Sirloin is among the leanest cuts of steak, and trimming away any visible fat before eating makes it even better.
2 garlic cloves, finely chopped
1/2 teaspoon pepper
1 bone-in beef sirloin steak 2 cm thick, about 1.2 kg
500 g potatoes, quartered
500 g green beans
1 large red onion, very thinly sliced
2 tablespoons white wine vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon sugar
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Preheat the oven to 190°C. Mash the garlic and 1/4 teaspoon pepper with the side of a knife to form a chunky paste. Rub the mixture on both sides of the steak. Set aside.
Bring the potatoes and enough water to cover to the boil in a saucepan. Reduce the heat and simmer for 5 minutes. Add the beans and cook until the potatoes are tender and the beans are just tender, 3–4 minutes. Drain, rinse with cool water and transfer to a large bowl.
Place the onion in a colander and rinse with hot tap water. Mix the vinegar, oil, the remaining pepper and the sugar in a small bowl. Set the vinaigrette aside.
Heat a large heavy-based ovenproof pan over medium-high heat until very hot but not smoking. Add the steak and sear until browned, about 3 minutes on each side. Transfer to the oven. For medium-rare (250°C–275°C), cook 15–18 minutes; medium (275°C–290°C), 20 to 23 minutes. Let stand for 5 minutes. Trim any remaining fat and thinly slice the steak. Arrange the potatoes, beans and onions around the steak and drizzle with the vinaigrette before serving.
Red meat provides more than a quarter of the omega-3 fatty acids in the Australian diet, making lean trimmed beef a valuable contribution to a heart-smart diet. Beef is also an excellent source of iron and zinc.