MLA Charred sirloin cap steak served on zucchini ribbons and balsamic braised lentils

  • Prep time 0Min
  • Cook time 0Min
  • Technique
  • Meat Beef
  • Cut Striploin
  • Serves 10

MLA has recipes for your grass fed beef online, like this Charred Grain-Fed Sirloin Cap Steak served on Zucchini Ribbons and Balsamic Braised Lentils.


10 x 8-ounce Australian sirloin cap steaks
2 pounds yellow and green zucchini (sliced into ribbons)
1 Spanish onion (sliced thinly)
1 tablespoon basil (chopped)
1 tablespoon parsley (chopped)
1 tablespoon chives (chopped)
5 cups green lentils
1 1/2 gallons cold water
1 cup carrots (diced)
1 cup celery (diced)
1 cup onion (diced)
4 ounces balsamic glaze
salt and pepper to taste
red pepper bordelaise


Cook lentils in unsalted water until soft.

In a sauce pan sauté small diced onion, carrots and celery. Add balsamic glaze and adjust seasoning.

Season the steak with salt and pepper and grill to desired doneness, set aside.

In a frying pan pour 1 tablespoon of canola oil, add the onion and sauté until soft. Add zucchini ribbons and herbs and sauté until cooked. Adjust seasoning and set aside.

Pour 3 ounces of lentils onto the bottom of the plate. Place the zucchini on top of the lentils and drizzle with red pepper bordelaise sauce. Slice the beef across the grain and lay over the zucchini.