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.