Name: The ultimate marinated steak with barbecued zucchini
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Ingredients: 4 x 220g thick-cut sirloin steaks; 6 cloves garlic, minced; 250ml red wine (low-tannin is best, such as merlot); ¼ cup Worcestershire sauce; 1 Tbsp red wine vinegar; Finely grated zest of 2 lemons; 4 zucchini, sliced into strips; 2½ Tbsp extra virgin olive oil; Sea-salt flakes and freshly ground black pepper, to season; 2 Tbsp pitted green olives, finely diced; 2 eschalots, finely diced; 2 tsp capers, finely chopped; 1 cup baby kale leaves; 1 Tbsp pomegranate arils

The ultimate marinated steak with barbecued zucchini

Steak with extra oomph.

Serves 4

Prep

35M

Cook

20M

Total

55M

Skip to Recipe

This Aussie favourite is bursting with flavour thanks to the homemade marinade.

Ingredients

4 x 220g thick-cut sirloin steaks

6 cloves garlic, minced

250ml red wine (low-tannin is best, such as merlot)

¼ cup Worcestershire sauce

1 Tbsp red wine vinegar

Finely grated zest of 2 lemons

4 zucchini, sliced into strips

2½ Tbsp extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

2 Tbsp pitted green olives, finely diced

2 eschalots, finely diced

2 tsp capers, finely chopped

1 cup baby kale leaves

1 Tbsp pomegranate arils

Method

Rub steaks all over with ½ of the garlic then set aside on a plate for 5 minutes.

Put wine, Worcestershire sauce, ½ of the vinegar and ½ of the lemon zest in a large bowl, mixing to combine. Add steaks, tossing to coat, then cover bowl and set aside for 25 minutes to marinate.

Put zucchini in a large bowl. Add 1½ Tbsp of the oil, tossing to coat. Season. Preheat a chargrill or barbecue grill to medium. Grill zucchini, turning, for 5 minutes or until lightly blackened. Transfer to a large bowl, add olives, eschalots, capers, kale and pomegranate, mixing to combine. Add remaining garlic, vinegar, zest and remaining oil, tossing to combine. Season.

Increase heat to high. Remove steaks from marinade and grill, turning regularly, for 12 minutes or until cooked to medium. Transfer to a plate, loosely cover with foil and allow to rest for 5 minutes. Serve with barbecued zucchini on the side.

You might also like:

Barbecued bavette steak and tomato salad

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Lamb steak with beetroot and asparagus salad

Better Homes and Gardens

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Ingredients

Method

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