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Chargrilled Sirloin & Grilled Zucchini Salad

Chargrilled Sirloin & Grilled Zucchini Salad

with BBQ Corn & Aussie Wedges

Grill Kit
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Nothing beats a good chargrilled steak. Paired with charred zucchini salad and golden wedges, it's a winning barbeque meal. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!

Tags:Not Suitable for CoeliacsBBQ FriendlyNaturally Gluten-Free
Allergens:MilkEgg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 sachet

Aussie spice blend

(May be present Gluten)

1

zucchini

1 cob

corn

1 packet

sirloin steak

1 bag

rocket leaves

1 packet

grated Parmesan cheese

(ContainsMilk)

1 packet

mayonnaise

(ContainsEgg)

Not included in your delivery

Olive Oil

20 g

butter

(ContainsMilk)

drizzle

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2982 kJ
Fat38.3 g
of which saturates13.6 g
Carbohydrate37.2 g
of which sugars7.9 g
Protein51.6 g
Sodium855 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the BBQ to a high heat. Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place on an oven tray lined with baking paper. Sprinkle over the Aussie spice blend, drizzle with olive oil, and season with salt and pepper. Toss to coat. Bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.

2

While the wedges are baking, thinly slice the zucchini into long planks (or use a veggie peeler). Cut the corn in half. In a large bowl, combine the zucchini and a drizzle of olive oil, then season with salt and pepper. In a medium bowl, combine the sirloin steaks and a drizzle of olive oil. Season with salt and pepper. Toss to coat.

3

When the BBQ is hot, grill the corn, turning, until charred all over, 10-15 minutes. Transfer to a plate, top with the butter and cover with foil. Meanwhile, add the steaks and grill for 2-3 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate to rest. No BBQ? Cook the corn in a saucepan of boiling water until tender and bright yellow, 5 minutes. Drain. Top the corn with the butter and cover with foil. Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the steak for 2-3 minutes or until cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden.

4

While the steak is resting, add the zucchini to the BBQ and grill until charred and softened, 3-5 minutes each side. Return to the bowl. No BBQ? Return the frying pan to medium-high heat with a drizzle of olive oil. Add the zucchini and cook until tender, 3-5 minutes each side.

5

Add the rocket leaves, a little drizzle of white wine vinegar and a drizzle of olive oil to the zucchini. Season with salt and pepper. Toss to combine.

6

Slice the steak. Sprinkle the grated Parmesan cheese over the corn and salad. Bring the chargrilled steak, grilled zucchini salad, BBQ corn and Aussie wedges to the table. Serve with the mayonnaise.