Have a load of peppers and zucchini you want to use up? It takes two jiffs to stir up our honey-lime and sesame oil baste, then 10 minutes of barbecuing. Try switching up beef for chicken or fish.
Nutrients per serving
22.1 g protein
19.1 g fat
10.8 g carbohydrates
2.8 mg iron
46 mg sodium
300 calories
Preparation time 10 minutes
Grilling Time 8 minutes
Makes 4 servings
2 tbsp (30 mL) freshly squeezed lime juice
1 tbsp (15 mL) grated fresh ginger
2 tsp (10 mL) honey
1/4 cup (50 mL) vegetable oil
1/2 tsp (2 mL) dark sesame oil
pinches of salt and pepper
2 tbsp (30 mL) chopped fresh coriander
2 red peppers
2 zucchini
1 lb (500 g) top sirloin steak, about 3/4 inch (1.5 cm) thick
1.Oil grill and heat barbecue to medium-high. In a medium bowl, whisk lime juice with ginger, honey, oils, salt and pepper. Spoon 3 tbsp (45 mL) of this mixture into a small bowl to eventually pour over cooked meat. Chop coriander and stir into this mixture, then set aside. Cut peppers into halves or quarters. Slice zucchini in half lengthwise.
2.Brush veggies, then steak with remaining honey-lime mixture. Place on grill. Barbecue steak, with lid closed, until meat gives slight resistance when pressed, 3 to 4 minutes per side for medium-rare. Turn veggies often until lightly charred, 8 to 10 minutes. Chop. Slice steak into strips and drizzle with coriander mixture.