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Ingredients

2 teaspoons finely chopped fresh rosemary
1 1/2 teaspoons finely grated lemon rind
1 1/2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
2 (250g each) lean beef sirloin steaks, fat trimmed
350g tomato medley mix
2 bunches asparagus, trimmed
400g can cannellini beans, rinsed, drained

Method

Step 1 Combine the rosemary, 1 tsp rind, 1 tbs lemon juice and 2 tsp oil in a shallow glass or ceramic dish. Add steaks and turn to coat. Cover with cling wrap. Set aside for 30 minutes to marinate.
Step 2 Preheat barbecue grill or chargrill pan on medium-high heat. Brush steaks with 1 tsp of oil. Cook for 2-3 minutes each side for medium or until cooked to your liking. Set aside, covered loosely, for 4 minutes to rest. Slice.
Step 3 Meanwhile, lightly spray the asparagus and tomatoes with olive oil. Cook the asparagus and tomatoes, turning, for 1-2 minutes each side or until lightly charred and tender. Combine the tomatoes, white beans, remaining rind, lemon juice and oil in a bowl. Season.
Step 4 Serve the steaks with the grilled asparagus and white bean salad.

Rosemary steak with charred asparagus and white bean salad

How to make Rosemary steak with charred asparagus and white bean salad

Ingredients

Method