Grilled Sirloin, Zucchini and Sweet Potato Salad

A Lunchtime Salad That Won't Come Back Home: Grilled Sirloin, Zucchini and Sweet Potato Salad

Keep things healthy and tasty with this crowd-pleaser.

Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes

Ingredients
600g sirloin steak, fat trimmed
3 tbsp olive oil
350g sweet potato, peeled and cut into 3mm slices
4 medium zucchinis, sliced lengthways into 5mm slices
1 red onion, quartered
2 tbsp lemon juice, plus grated zest of a lemon
150g rocket leaves
30g parmesan cheese, shaved
20g toasted pine nuts

Method
Preheat a chargrill or barbecue to hot. Brush the beef on both sides with 2 tsp of olive oil and cook for 4 minutes, turning once, or until cooked to your liking. Set aside to rest and cover loosely with foil.
Place the sweet potato, zucchini and onion into a large bowl and toss with 3 tsp of olive oil. Place on the grill and cook for 1 1/2 minutes on each side, or until tender and lightly charred.
Slice the beef thinly and place into a large mixing bowl with the grilled vegetables, lemon juice and zest and remaining oil. Season with salt and pepper and stir to combine.
Place the rocket onto a large serving platter, topped with the tossed beef and grilled vegetables, parmesan cheese and pine nuts to serve.

Tips:
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 firm. Remove steak and cover loosely, rest in a warm place for a few minutes before serving.

Child-Proof Hacks to Uncomplicate School Lunches

February – that time of year where reality sets back in. When the kids are back to school, the family is settling into a routine for the new year, and the nighttime lunch box packing ritual begins. While it's great to have specific meals for the kids, it can often be time consuming (and expensive) to create exciting lunches for them and a whole different 'adult' lunch too.

To help everyone have tastier (and healthier) lunches, Australian Beef has shared a list of hacks to help parents easily create meals that adults and kids will enjoy. Whether the kids prefer a sandwich or like to mix things up, these hacks will help save time.

5 Hacks To Win The Lunch Box Game

Make leftovers work harder - Leftovers always work great for lunch the next day. If you cook up a tasty steak, stir-fried beef strips or bolognese, you can easily turn it into a sandwich or wrap, or can be added into a salad the next day.
Get wrapping - Wraps are great for the whole family and can be made in advance and even frozen! Just place your favourite fillings inside, wrap in plastic and pop in the freezer.
Prepare to freeze - Batch cooking will save time in the evening. If you're making a tasty quiche or frittata for lunches, make double and pop in the freezer for a lunch later in the week.
Keep the kids happy without cooking bland - If the kids aren't a fan of spice, then take their portions out of the pan before adding the extra herbs and spices - then everybody's happy!
Get the kids to lend a hand - Kids love to eat a meal they feel involved in. Get them to pick out their favourite fillings or toppings, and then you can always swap some out for more adultfriendly options afterwards. Making Sunday lunch prep a fun activity is also a great way to get kids excited about their lunch for the week.

For additional recipe inspiration, visit www.australianbeef.com.au