Name: Grilled sirloin with harissa butter, green tomato and melon salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 150 gm lightly salted butter, at room temperature; 2 tbsp harissa paste; 2 tbsp finely chopped preserved lemon; 2 sirloin steaks (250gm each), at room temperature; Green tomato and melon salad; 2½ tbsp sherry vinegar; 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling; 1 small red shallot, finely chopped; 3 small green tomatoes, thinly sliced; 350 gm honeydew melon, peeled and thinly sliced (approx ¼ melon); 1 Lebanese cucumber, thinly sliced; 20 gm pickled watercress; Baby parsley leaves, to serve

Prepare to impress with this dressed-up take on the classic steak-and-salad combo. The tart, astringent flavour of the green tomatoes in this punchy salad is softened by the sweetness of honeydew melon to balance the rich grilled sirloin steak.

Ingredients

150 gm lightly salted butter, at room temperature

2 tbsp harissa paste

2 tbsp finely chopped preserved lemon

2 sirloin steaks (250gm each), at room temperature

Green tomato and melon salad

2½ tbsp sherry vinegar

60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling

1 small red shallot, finely chopped

3 small green tomatoes, thinly sliced

350 gm honeydew melon, peeled and thinly sliced (approx ¼ melon)

1 Lebanese cucumber, thinly sliced

20 gm pickled watercress

Baby parsley leaves, to serve

Method

1.Place butter in a bowl with harissa paste and preserved lemon; season to taste and mix to combine.

2.Preheat a lightly greased barbecue or char-grill pan to high. Season steaks with sea salt flakes, then barbecue, basting with butter, turning once until browned and cooked to your liking (2-3 minutes each side for medium-rare). Transfer to a plate and rest loosely covered with foil, for 10 minutes before serving.

3.Meanwhile, for salad, whisk vinegar, oil and shallot in a small bowl until combined. Season to taste and toss to coat; stand for 5 minutes. Place tomatoes, melon and cucumbers on a serving platter. Slice the steak and arrange over salad. Serve with shallot dressing and extra butter and scatter with watercress and parsley.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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