BBQ Beef, Asparagus & Kūmara Salad
Fire up the BBQ for a fresh, easy beef sirloin and kūmara salad. Tossed with a hint of curry paste and rocket, it’s a quick Kiwi dinner.
Ingredients
- 450 grams kūmara, peeled
- 1 bunch asparagus, ends trimmed
- 500 grams beef sirloin steak
- 2 tablespoons madras curry paste
- 150 grams rocket
- 1/2 red onion, finely sliced
- 1 loaf crusty bread
- 1 tablespoons oil
- 1 tablespoons red wine vinegar
- 1 tablespoons extra virgin olive oil
- 450 grams kūmara, peeled
- 1 bunch asparagus, ends trimmed
- 500 grams beef sirloin steak
- 2 tablespoons madras curry paste
- 150 grams rocket
- 1/2 red onion, finely sliced
- 1 loaf crusty bread
- 1 tablespoons oil
- 1 tablespoons red wine vinegar
- 1 tablespoons extra virgin olive oil
- Step 1 of 6Slice kūmara into 0.5cm slices. Place in a medium bowl with asparagus spears and toss with oil.
- Step 2 of 6Preheat a barbecue plate or char-grill pan to medium. Cook kūmara slices for 4-5 minutes each side, until tender. Cook asparagus for 2-3 minutes, rotating, until tender. Set aside.
- Step 3 of 6Place steak on a plate and using your hands (wearing gloves) or the back of a spoon, rub the curry paste into both sides.
- Step 4 of 6Increase heat to medium/hot and cook steak for 3 minutes each side, or until cooked to your liking.
- Step 5 of 6Rest meat, covered with foil, for 10 minutes. 5 In a large bowl, combine rocket, onion, kūmara and asparagus. Drizzle with the vinegar and extra virgin oil and toss to combine. Slice meat diagonally across grain, add to salad and toss gently to combine.
- Step 6 of 6Divide salad between plates and serve with crusty bread on the side.
Method
- Step 1 of 6Slice kūmara into 0.5cm slices. Place in a medium bowl with asparagus spears and toss with oil.
- Step 2 of 6Preheat a barbecue plate or char-grill pan to medium. Cook kūmara slices for 4-5 minutes each side, until tender. Cook asparagus for 2-3 minutes, rotating, until tender. Set aside.
- Step 3 of 6Place steak on a plate and using your hands (wearing gloves) or the back of a spoon, rub the curry paste into both sides.
- Step 4 of 6Increase heat to medium/hot and cook steak for 3 minutes each side, or until cooked to your liking.
- Step 5 of 6Rest meat, covered with foil, for 10 minutes. 5 In a large bowl, combine rocket, onion, kūmara and asparagus. Drizzle with the vinegar and extra virgin oil and toss to combine. Slice meat diagonally across grain, add to salad and toss gently to combine.
- Step 6 of 6Divide salad between plates and serve with crusty bread on the side.
Nutrition per serving
2322 Kilojoules
Protein27 grams
Fat36 grams
Carbs28 grams
Sugars12 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Slice kūmara into 0.5cm slices. Place in a medium bowl with asparagus spears and toss with oil.
- Step 2 of 6Preheat a barbecue plate or char-grill pan to medium. Cook kūmara slices for 4-5 minutes each side, until tender. Cook asparagus for 2-3 minutes, rotating, until tender. Set aside.
- Step 3 of 6Place steak on a plate and using your hands (wearing gloves) or the back of a spoon, rub the curry paste into both sides.
- Step 4 of 6Increase heat to medium/hot and cook steak for 3 minutes each side, or until cooked to your liking.
- Step 5 of 6Rest meat, covered with foil, for 10 minutes. 5 In a large bowl, combine rocket, onion, kūmara and asparagus. Drizzle with the vinegar and extra virgin oil and toss to combine. Slice meat diagonally across grain, add to salad and toss gently to combine.
- Step 6 of 6Divide salad between plates and serve with crusty bread on the side.