Grilled Union Station beef sirloin steak, zucchini, sweet potato and arugula salad

Enjoy this delicious sharing platter of juicy Union Station sirloin steaks on top of grilled sweet potato and capsicum.

TECHNIQUE: Grill

MEAT: Union Station Beef

CUT: Striploin

Chef Notes:

Brush each steak lightly with oil.
Preheat the barbecue to hot before adding the steak. The steak should sizzle as it makes contact with the plate or grill.
Cook one side until the first sign of moisture appears on the upper side, turn and cook the other side. Turn once only for rare and medium.
Test for doneness with tongs. Rare is soft when pressed, medium is springy but still soft and well done is very firm. Remove steak and cover loosely, rest in a warm place for a few minutes before serving.
Pesto steak sandwich: Mix some fresh basil pesto into whole egg mayonnaise and smear onto 4 sourdough rolls. Top with the unsliced beef, grilled zucchini and arugula. Season with salt and pepper and serve.

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