Beef Sirloin Steaks

Steps

1. Preheat a BBQ grill or hot plate to high (if using). Bring a small pot of salted water to the boil. Cook spelt in pot of boiling water for 15 minutes, until tender with a slight bite. Drain, rinse under cold water and drain well.
2. While spelt cooks, prepare salad. Grate courgette, roughly chop spinach and add to a large bowl. In a small bowl, mix together oil, honey and lemon zest and juice to make dressing. Set aside.
3. Pat beef dry with paper towels, rub with oil and season. Heat a dry, medium fry-pan on mediumhigh heat and cook beef for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for 2–3 minutes. Reserve pan. Alternatively, cook on BBQ.
4. While beef cooks, dice capsicum 1cm and cut cherry tomatoes in half. Add to a small bowl with vinegar, oil and water. Set aside. While beef rests, quickly clean reserved pan and wipe out. Set aside.
5. Slice beef against the grain, reserving any resting juices. Add tomato vinaigrette to reserved pan, along with any resting juices from beef and return to a low heat for 1 minute, until gently warmed through. Stir through chopped basil and season.
6. Add drained spelt and dressing to bowl with courgette and spinach. Toss everything together and season to taste with salt and pepper.
7. TO SERVE share spinach spelt salad between plates and place slices of beef sirloin on top. Spoon over tomato vinaigrette and garnish with basil leaves.