Grilled Beef with Broccoli

Ingredients

• Sirloin or rump steak, thinly sliced 400g
• Broccoli 1 large head (approx. 500g)
• Olive oil 4 tbsp
• Garlic cloves, minced 3
• Lemon juice 2 tbsp
• Dried oregano 1 tsp
• Dried thyme 1 tsp
• Salt to taste
• Black pepper to taste
• Red onion, thinly sliced (optional) 1/2
• Cherry tomatoes, halved (optional) 100g

Method

1. Place the thinly sliced beef in a bowl. Add 2 tbsp of the olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt, and pepper. Toss to coat the beef evenly. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the fridge.
2. While the beef marinates, prepare the broccoli. Cut the head into bite-sized florets. You can also peel and slice the stalk if desired.
3. Heat the remaining 2 tbsp of olive oil in a large frying pan or wok over medium-high heat. Add the beef in a single layer (cook in batches if necessary to avoid overcrowding) and grill or sear for 1-2 minutes per side until browned but still pink in the middle.
4. Remove the beef from the pan and set aside. Keep warm.
5. Add the broccoli florets and optional red onion slices to the same pan. Stir-fry for 3-4 minutes until the broccoli is tender-crisp and bright green. If the pan seems dry, add a splash of water or a little more olive oil.
6. Add the halved cherry tomatoes (if using) and the cooked beef back into the pan with the broccoli. Toss everything together for about 1 minute until heated through.
7. Season with additional salt and pepper to taste.
8. Serve immediately.