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Char-grilled sirloin with caramelised beans and shallot

You'll need

1 garlic clove 1 tbsp coarsely chopped thyme Finely grated rind and juice of ½ lemon 2 tbsp extra-virgin olive oil, plus extra for drizzling 4 sirloin steaks (about 180gm each), at room temperature   Caramelised beans and shallot 80 ml (1/3 cup) olive oil 3 garlic cloves, thinly sliced 450 gm green and yellow beans, trimmed 3 golden shallots, thinly sliced 2 tbsp lemon juice ½ tsp dried chilli flakes 1 tbsp balsamic vinegar 1 tbsp thyme


  • 01
  • Preheat oven to 200C. Pound garlic, thyme, lemon rind and ½ tsp sea salt in a mortar and pestle to a coarse paste, stir in lemon juice and oil, brush thickly over steaks and set aside to marinate (10 minutes).
  • 02
  • Heat a char-grill pan over medium-high heat. Char-grill steaks, turning occasionally, until browned (6-8 minutes), transfer to oven and roast until cooked to your liking (2-3 minutes for medium-rare). Set aside to rest (5 minutes).
  • 03
  • Meanwhile, for caramelised beans and shallot, heat oil and garlic in a frying pan over medium heat until fragrant (1 minute). Add beans and shallot, stir until lightly browned (4-5 minutes), add lemon juice and chilli, season to taste and stir until beans are just tender (3-5 minutes). Add vinegar and thyme and stir until fragrant (1 minute). Serve with sirloin steaks.
This recipe is from the November 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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