BBQ Top Sirloin Steaks with Ginger-Lime Sauce
Grilled Zucchini & Fragrant Scallion Rice
Cooking time
25 minutes
Servings
2/4
Calories
740 /serving
Let’s steak together! We’ve got cuts of top sirloin beef cued up for the ’cue, fuelled by a host of Asian-inspired ingredients. Sesame-based spices boost a sensational sauce that combines sesame oil, ginger paste and scallions with one hot move: juice from a grilled lime, straight from the barbie. Thick rounds of zucchini also earn their char marks, before being plunked down with fluffy rice studded with scallions and perfumed with ginger.
We will send you:
- 2 Top sirloin beef medallions
- 15ml Ginger paste
- 2 Scallions
- 1 Lime
- 2 Zucchini (green, yellow or heirloom)
- 15ml Toasted sesame oil
- 160g White rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
31 g
Saturated Fat
8 g
Sodium
820 mg
Total Carb
78 g
Sugars
6 g
Protein
40 g
Fibre
4 g
Preparation
Cook the rice
Heat the BBQ on high, making sure to oil the grill first. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ½ the ginger and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, thinly slice the scallions. Halve the lime. Cut the zucchini into ½ inch rounds on an angle; toss with a drizzle of oil, ⅓ of the spices and S&P.
Grill the steaks
Reduce the BBQ heat to medium-high. Pat the steaks* dry with paper towel; season with all but a pinch of the remaining spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice). Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
Grill the zucchini & lime
Add the zucchini to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 1 to 3 min. on one side, until browned. Flip and add the lime, cut-sides down, and grill, 1 to 3 min., until charred and the zucchini is tender. Transfer to a cutting board.
Make the sauce
Juice the lime. In a small bowl, combine the lime juice, sesame oil, ⅔ of the scallions, 1 tbsp oil (double for 4 portions), the remaining ginger and spices, and S&P.
Finish & serve
To the pot of rice, add the remaining scallions; stir well. Divide the rice between your plates. Top with the steaks and zucchini. Spoon the sauce over the steaks. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
