You can pay a lot of money when going out to a restaurant for a nice, flavorful steak dinner. With a premium Maranoa Beef sirloin steak, you're only a recipe away from the perfect restaurant meal.
- 4 Maranoa Beef Sirloin Steaks (you could also use Rump or Fillet)
- 3 large Zucchini – cut thinly into long strips
- 2 large Red Capsicums – cut into strips
- Extra Virgin Olive Oil
- Salt and Pepper
- Warm Olive Drizzle
- 3 tblsp Extra Virgin Olive Oil
- 1 cup pitted mixed Olives
- 2 small cloves garlic – minced/finely chopped
- 1 tblsp Baby Capers, drained
- Zest and Juice of one Lemon
Release the vacuum seal on you packs of Maranoa Beef steaks, allow them to come to room temperature. Drizzle the Steak, Zucchini strips and Capsicum strips with olive oil and generously season with salt and pepper.
Heat your BBQ or grill pan to a high heat. Grill steaks to your liking. Remove from the heat and set aside to rest – loosely cover with alfoil and a tea towel to keep them warm. Keep the grill on a high heat and char grill the vegetable strips then set aside in a low warm oven.
In a non-stick frying pan, gently heat 3 tablespoons of Olive Oil with the garlic to infuse the oil. Next add in the Olives and gently fry for one or two minutes. Add the Capers and fry for a further one or two minutes. Remove from the heat, add lemon zest and pour in Lemon Juice bit by bit, tasting along the way – depending on the tartness of the Lemon you may not need to use it all...just take it to your liking.
To serve place you juicy Maranoa Beef steak on the plate alongside you chargrilled Zucchini and Capsicum strips. Drizzle with warm Olive dressing and enjoy!