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    Recipes — beef sirloin steak

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    Mexican Beef Bowl

    This simple Mexican Beef Bowl is a favourite for  a healthy and super quick family dinner. Using lean beef strips makes it simple and it all comes together in less than 15 minutes! Easy peasy.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •    600g lean beef strips
        •    30g packet taco seasoning
        •    2 x 250g microwave brown rice and quinoa
        •    400g can black beans, drained, rinsed
        •    200g pre-packed coleslaw
        •    1 large avocado, diced
        •    2 vine-ripened tomatoes, diced
        •    Coriander sprigs, light sour cream, lime wedges, to serve


    1. Place beef in a large snap lock bag, add taco seasoning, seal and rub to coat.
    2. Preheat a large lightly oiled char-grill pan or barbecue over medium-high heat. Cook beef, in batches, for 1-2 minutes or until browned and cooked through. Set aside on a plate loosely covered with foil.
    3. Prepare brown rice and quinoa according to packet instructions.
    4. Divide rice and quinoa, beans and coleslaw between bowls. Top with beef, avocado and tomatoes. Serve with your choice of coriander sprigs, sour cream and lime wedges.


        •    Slice your own beef strips using rump, sirloin or porterhouse steak.

        •    Use any beans of your choice in the bowl– black-eyed beans, cannellini beans, red kidney beans, four bean mix.

        •    For the kids, serve with hard or soft taco shells.

    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/mexican-beef-bowl/#

    Guajillo Marinated Aussie Beef Pitas

    Guajillo marinated Aussie beef pitas

    Prep Time

        •    Prep time: 1 hour
        •    Yield: Serves 6


        •    Portion size: 8 oz
        •    Alternate Cuts: Aussie grassfed beef sirloin

        •    2 pounds sliced Aussie grassfed beef bottom flat
        •    1 cup guajillo paste marinade
        •    6 each toasted pita bread
        •    2 cups greek yogurt coleslaw
        •    2 cups roasted pineapple salsa
        •    1 cup guajillo chili sauce
        •    1 cup garnish micro greens


    For the beef: Marinade beef with guajillo paste and let marinate for 1 hour. Cook beef in a cast iron pan until desired cooking temperature is reached.

    For the coleslaw: Thinly slice cabbage and mix with seasoned Greek yogurt and combine.

    To plate: Place a toasted piece of pita bread down on the plate. Top with coleslaw and the sliced beef. Garnish with salsa, chili sauce and micro greens.

    This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/guajillo-marinated-aussie-beef-pitas/#

    Grilled Steak Kebabs

    Delicious steak kebabs with bell pepper and red onion!

    Prep Time

        •    Prep time: 1 hour
        •    Cook time: 5 minutes
        •    Yield: Serves 6-8


        •   1/2 cup olive oil
        •   1/2 cup soy sauce
        •   3 cloves garlic, minced
        •   1 teaspoon black pepper
        •   2 pounds sirloin steak, cut in 1-inch cubes
        •   1 red bell pepper, seeded and cut in 1-inch pieces
        •   1 orange bell pepper, seeded and cut in 1-inch pieces
        •   1 green bell pepper, seeded and cut in 1-inch pieces
        •   1 red onion, cut in 1-inch pieces
        •   8 (12-inch) metal skewers


    1. In a medium bowl, whisk together olive oil, soy sauce, garlic and pepper. Add the cubed sirloin steak to marinade and toss to coat. Cover with plastic wrap and let marinate for 30 minutes or up to 1 hour.
    2. Once the meat has marinated, thread it onto the skewers alternating with pieces of bell pepper and red onion.
    3. Grill kebabs over medium heat, turning often, until all sides of the meat is well brown and vegetables are tender. (About 12 to 15 minutes)

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Grilled-Steak-Kebabs-1202201?prm-v1&utm_medium=email&utm_campaign=browse-email

    Grilled Sirloin Steak Zucchini Sweet Potato and Arugula Salad

    Grilled Aussie beef sirloin steak, zucchini, sweet potato and arugula salad.

    Prep Time

        •    Prep time: 0 minute
        •    Cook time: 0 minute
        •    Yield: Serves 4


    For the steak:

        •    1 1/3 pounds fat trimmed Aussie grassfed sirloin steak
        •    2 tbsp olive oil

    For the salad:

        •    12 oz. peeled and cut into 3mm slices sweet potato
        •    4 medium sliced lengthways into 5mm slices zucchini
        •    1 each quartered red onion
        •    3 tbsp olive oil
        •    2 tbsp, plus grated zest lemon juice

    For the garnish:

        •    5 oz. arugula leaves
        •    1 oz. shaved parmesan cheese
        •    1 oz. toasted pine nuts


    1. To cook: Preheat a chargrill or barbeque to hot. Brush the beef on both sides with 2 teaspoons olive oil and cook for 4 minutes, turning once, or until cooked to your liking. Set aside to rest and cover loosely with foil.
    2. Place the sweet potato, zucchini and onion into a large bowl and toss with 3 teaspoons olive oil. Place on the grill and cook for 1½ minutes on each side, or until tender and lightly charred.
    3. Slice the beef thinly and place into a large mixing bowl with the grilled vegetables, lemon juice and zest and remaining oil. Season with salt and pepper and stir to combine.
    4. To serve: Place the arugula onto a large serving platter, top with the tossed beef and grilled vegetables, parmesan cheese and pine nuts, and serve.

    Chef Notes:

        •    Brush each steak lightly with oil.
        •    Preheat the barbecue to hot before adding the steak. The steak should sizzle as it makes contact with the plate or grill.
        •    Cook one side until the first sign of moisture appears on the upper side, turn and cook the other side. Turn once only for rare and medium.
        •    Test for doneness with tongs. Rare is soft when pressed, medium is springy but still soft and well done is very firm. Remove steak and cover loosely, rest in a warm place for a few minutes before serving.
        •    Pesto steak sandwich: Mix some fresh basil pesto into whole egg mayonnaise and smear onto 4 sourdough rolls. Top with the unsliced beef, grilled zucchini and arugula. Season with salt and pepper and serve.

    This great family recipe is thanks to True Aussie Beef And Lamb at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/beef/grilled-aussie-beef-sirloin-steak-zucchini-sweet-potato-and-arugula-salad/