The Dinner Project

This delicious dinner recipe is served with a herb couscous made with lemon zest and chopped mint. 


  • 1½ tsp ground cumin

  • 1½ tsp ground coriander

  • 1½ tsp garlic powder

  • 1 lime, zested, juiced

  • 80ml (1/3 cup) olive oil

  • 4 x 350g beef sirloin, trimmed

  • 500g piece butternut pumpkin, seeds removed, cut into rough wedges

  • 2bn brocolini

  • Light sour cream & Lime wedges, to serve

  • Herb Couscous

  • 1½ tbs olive oil

  • 200g (1 cup) couscous

  • 250ml (1 cup) vegetable stock

  • 1 lemon, zested finely, juiced

  • 2 tbs finely chopped flat-leaf parsley

  • 2 tbs finely chopped mint


  • 1.

    Place spices, garlic, zest, juice and 2 tablespoons in a large bowl and whisk to combine. Season to taste. Add steak and coat well in marinade. Cover and marinate at room temperature for 30 minutes. 

  • 2.

    Preheat oven to 200C. Meanwhile, place pumpkin on a large shallow oven tray and drizzle with remaining oil and season to taste. Roast for 25 minutes or until golden and cooked. Bring a large saucepan of boiling water to the boil, add brocolini and cook for 5 minutes or until cooked to your liking. Drain and season to taste.

  • 3.

    Preheat a lightly greased char-grill pan or barbecue to high. Cook steak for 2½ - 3 minutes each side or until cooked to your liking. Rest for 15 minutes, covered with foil in a warm place, before slicing, to serve 

  • 4.

    To make herbed couscous, place couscous in a large heatproof bowl and stir through olive oil. Bring stock to the boil and stir into couscous. Cover and stand for 10 minutes. Using a fork, gradually loosen couscous then stir in remaining ingredients. Season to taste.

  • 5.

    Divide couscous, brocolini, pumpkin and flank steak among plates. Serve with lime wedges.



  • If time permits, marinade steak for 3 hours or over night in the refrigerator. Before cooking, leave to stand at room temperature.
  • This popular cut is best cooked using high temperature methods.
  • Sirloin steaks can also be thinly sliced to be used in stir-fries.
  • Also known as Porterhouse Steak, New York Steak or Striploin Steak.
  • Other substitutes are flat iron steak or rump medallion.
  • For best results, ask your butcher to cut your steaks at about 3-4cm thick steaks.

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