Butterflied Beef & Charred Chop Salad
1 piece of Harvey Beef Peppercorn Butterflied Beef
½ butternut pumpkin
6 baby squash, chopped in half
1 zucchini, chopped into disks
1 bunch broccolini
3 cups fresh spinach
6 eschallots, peeled
1 fresh beetroot, grated
1 small carrot, grated
3 cloves garlic, minced
1 tbsp olive oil
Put the zucchini, carrot, broccolini and squash into a bowl, season well. Add the olive oil and the garlic and stir well.
Heat the barbecue to high and coat it in a little olive oil. Add the vegetables and cook until tender. Set aside. Heat the grill up again and add the butterflied beef, cooking for about 6 minutes on each side. Remove the meat and cover to rest for at least 8 minutes.
Meanwhile, combine the spinach, beetroot and carrot with the cooked vegetables, toss well.
When the meat has rested finely slice and serve on top of the warm salad with a generous squeeze of lemon.