Preparation: 25 minutes, plus resting
Cooking: 20 minutes
Total: 45 minutes
Ingredients1½ 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
Light sour cream & Lime wedges, to serve
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
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.
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 broccolini and cook for 5 minutes or until cooked to your liking. Drain and season to taste.
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.
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.
Divide couscous, broccolini, pumpkin and flank steak among plates. Serve with lime wedges.