Beef chuck braised in in the oven with carrots, onion, garlic served with peas, green beans and parsley on top of creamy polenta.

INGREDIENTS

1. 640g flank steak, cut into four pieces, alternatively ask your butcher to cut it for you
2. ½ cup soy sauce
3. 1 lime, juice and zest lime juice
4. 1 tsp cumin
5. 3 tsp olive oil
6. 400g cannellini beans
7. 300g baby potato
8. ½ cup mint leaves, loosely packed
9. 1 avocado
10. 1 orange
11. 1 zucchini
12. 1 tsp salt
13. 1 tsp pepper

METHOD

Zest and juice a lime, add the soy sauce, cumin and olive oil. Mix together and marinate the flank steak for 10 mins or more. Bring a pot of water to the boil and cook the baby potatoes for 8 mins. Do not overcook them as they need to be firm for slicing. Once cooked run under cold water to cool down. Peel the zucchini into ribbons, cube the avocado, slice the orange, pick the mint and toss with the cannellini beans. Season with salt and pepper. Sprinkle the sliced cooked potato over the salad to finish. Place the flank steak on the BBQ and cook for 4-5 mins on each side depending on the thickness. Once cooked leave to rest and cover. Slice the flank into even pieces and serve with the salad.

Sourced from Meat & Livestock Australia