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
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.