Char-grilled sirloin with spiced carrots and salad
Preheat oven to 200°C (180° fan-forced).
Place carrots on a large baking tray, drizzle with 1 tablespoon oil and season. Toss to coat and cook for 25 to 30 minutes or until tender. In a large bowl combine garlic, harissa and honey. Add carrots and toss until well coated.
Meanwhile, preheat a char-grill pan or barbecue over medium-high heat.
Brush steaks with 1 tablespoon oil, sprinkle with fennel seeds and season. Cook steaks for 3 to 4 minutes per side, or until cooked to your liking. Set aside on a plate loosely covered with foil and allow to rest for 5 minutes.
Place cous cous in a large bowl, add 1 1/2 cups boiling water and remaining oil. Cover and sit for 6 minutes. Fluff with a fork, season and add orange zest, segments and juice, avocado, beans, mustard and mint. Toss gently to combine.
Serve steaks with carrots, cous cous and tzatziki.
You could also use scotch fillet, t-bone or eye fillet in this recipe.
For children, omit the harissa paste.
Easy tzatziki recipe: ½ cup Greek yoghurt, 1 garlic clove, crushed, 1 Lebanese cucumber, grated, 2 tbsp finely chopped mint – Combine ingredients in a small bowl and season to taste.