Chargrilled Premium Sirloin & Zucchini Salad
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Chargrilled Premium Sirloin & Zucchini Salad

Chargrilled Premium Sirloin & Zucchini Salad

with Corn & Spiced Sweet Potato Wedges

Nothing beats a good chargrilled steak. Teamed with a charred zucchini salad and Aussie-spiced sweet potato wedges, this is a winning summer meal. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!

Over 30g protein

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

Preparation Time35 minutes
Cooking Time


Serving amount


sweet potato

1 sachet

Aussie spice blend



1 cob


1 packet

Premium Sirloin Tip

1 bag

spinach & rocket mix

1 packet

Parmesan cheese

(Contains Milk;)

1 packet


(Contains Egg;)

Not included in your delivery

olive oil

20 g



white wine vinegar


Nutritional Values

Energy (kJ)3037 kJ
Fat36.2 g
of which saturates12.5 g
Carbohydrate51.9 g
of which sugars22.4 g
Protein48 g
Sodium842 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper



• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.


• While the wedges are baking, preheat BBQ to high heat. Thinly slice zucchini lengthways into strips, then place in a medium bowl. Drizzle with olive oil and a pinch of salt and pepper, tossing to coat. • Cut corn in half and set aside. • See 'Top Steak Tips' (below left). In a second medium bowl, combine a drizzle of olive oil and a good pinch of salt and pepper. Add premium sirloin tip, turning to coat.


• When the BBQ is hot, sear sirloin until browned all over, 1 minute on all sides, then grill sirloin for 15-20 minutes, turning occasionally, for medium, or until cooked to your liking. Transfer to a plate to rest for 10 minutes. • Meanwhile, add corn and grill, turning frequently, until charred all over, 10-15 minutes. Transfer to a plate, top with the butter and cover with foil. No BBQ? To a saucepan of boiling water, cook corn, until tender and bright yellow, 5 minutes. Drain, top with butter and cover with foil. In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook premium sirloin tip for 2 minutes on each side for medium-rare, or until cooked to your liking. Sear the fat and continue as above.

TIP: Meat will keep cooking as it rests!


• While the premium sirloin tip is resting, add zucchini to the BBQ and grill until charred and softened, 3-5 minutes either side. Return to the bowl.

No BBQ? Return frying pan to medium-high heat with a drizzle of olive oil. Cook zucchini until tender, 3-5 minutes each side. Return to bowl as above.


• Top zucchini with spinach & rocket mix and a drizzle of white wine vinegar and olive oil. Toss to combine, then season to taste.


• Slice chargrilled sirloin. • Sprinkle Parmesan cheese over the zucchini salad. • Bring the sirloin, zucchini salad, corn cobs and spiced sweet potato wedges to the table. • Serve with the mayonnaise. Enjoy!