Ingredients
Serves 42 thick-cut sirloin steaks, trimmed (300g each)
2 tsp thyme leaves
2 small red sweet potatoes, peeled into long thin slices
400g green beans, trimmed and cooked
1 bunch asparagus, trimmed and cooked
1 red capsicum, finely sliced
1 small bunch coriander, leaves only
1 red chilli, sliced
1 tbsp olive oil
3 tbsp white wine vinegar
Method
Prep time: 20 minutes
Cooking time: 8 minutes
Brush or spray steaks lightly with oil and sprinkle with thyme. Preheat barbecue to hot, or a pan to moderately-hot. Cook steaks on one side until the first sign of moisture appears. Turn steaks once only. When cooked to preferred doneness, remove and rest steaks for 5 minutes.
Brush or spray the red sweet potato slices lightly with oil. Heat a non-stick frypan until hot, cook slices in small batches until crisp.
Toss remaining ingredients together. Pile salad and sweet potato on serving plates. Slice steaks thinly, place on top of salad.