Char-grilled sirloin with caramelised beans and shallot


  • Serves 4 people

  • 1 garlic clove
  • 1 tbsp coarsely chopped thyme
  • Finely grated rind and juice of ½ lemon
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • 4 sirloin steaks (about 180gm each), at room temperature
  • Caramelised beans and shallot
  • 80 ml (1/3 cup) olive oil
  • 3 garlic cloves, thinly sliced
  • 450 gm green and yellow beans, trimmed
  • 3 golden shallots, thinly sliced
  • 2 tbsp lemon juice
  • ½ tsp dried chilli flakes
  • 1 tbsp balsamic vinegar
  • 1 tbsp thyme
01   Preheat oven to 200C. Pound garlic, thyme, lemon rind and ½ tsp sea salt in a mortar and pestle to a coarse paste, stir in lemon juice and oil, brush thickly over steaks and set aside to marinate (10 minutes).
02   Heat a char-grill pan over medium-high heat. Char-grill steaks, turning occasionally, until browned (6-8 minutes), transfer to oven and roast until cooked to your liking (2-3 minutes for medium-rare). Set aside to rest (5 minutes).
03   Meanwhile, for caramelised beans and shallot, heat oil and garlic in a frying pan over medium heat until fragrant (1 minute). Add beans and shallot, stir until lightly browned (4-5 minutes), add lemon juice and chilli, season to taste and stir until beans are just tender (3-5 minutes). Add vinegar and thyme and stir until fragrant (1 minute). Serve with sirloin steaks.
This recipe is from the November 2012 issue of Australian Gourmet Traveller.







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