Char-Grilled Sirloin with Spiced Carrot

45 min
2 persons
  • 200g Australian Wagyu Striploin MB8+
  • 2piece Carrot
  • 4g Crushed Garlic Clove
  • 8g Fennel Seeds
  • 3g Harissa Paste
  • 8g Honey
  • 20ml Olive Oil

1. Preheat oven to 200°C (180° fan-forced).

2. Peeled and roughly chopped carrot. Place carrots on a large baking tray, drizzle with 1 tablespoon oil and season. Toss to coat and cook for 25 to 30 minutes or until tender. In a large bowl combine garlic, harissa and honey. Add carrots and toss until well coated.

3. Meanwhile, preheat a char-grill pan or barbecue over medium-high heat.

4. Brush steaks with 1 tablespoon oil, sprinkle with fennel seeds and season. Cook steaks for 3 to 4 minutes per side, or until cooked to your liking. Set aside on a plate loosely covered with foil and allow to rest for 5 minutes.

5. If you have cous cous, you can cous cous salad for serve. Put cous cous in a large bowl, add 1 1/2 cups boiling water and remaining oil. Cover and sit for 6 minutes. Fluff with a fork, season and add orange zest, segments and juice, avocado, beans, mustard and mint. Toss gently to combine.

Serve steaks with carrots and cous cous. Enjoy!