- 480g Sirloin steaks, trimmed of fat
- 1 Tablespoon of balsamic vinegar
- 1 Clove garlic, crushed
- ¼ Cup chopped oregano leaves
- 1 Eggplant, cut into 2cm pieces
- 1 Red capsicum, cut into 2cm pieces
- 2 Medium zucchini, cut into 2cm pieces
- 2 Baby fennel bulbs, quartered
- 1 Red onion, cut into wedges
- 1 Tablespoon of wholegrain mustard, mixed with 2 teaspoons of water
- Olive oil spray
- Balsamic vinegar to drizzle
Method
- Preheat oven to 200 degrees celsius
- Combine the garlic, balsamic and 1 tablespoon of oregano in a large bowl, add beef and toss to coat in marinade. Set aside
- Place the vegetables in a large baking dish. Add the mustard and remaining oregano to the vegetables. Mix well and spray with olive oil. Roast for 25-30 minutes or until tender and golden
- Heat a large non-stick pan or grill plate over high heat. Pat the beef dry with a paper towel and spray with olive oil. Place in the pan and cook for 3 minute each side or until cooked to your liking
- Serve with the roasted vegetables and a drizzle of balsamic







