600g Porterhouse steak
350g sweet potato, peeled and
cut into 3mm slices
4 medium zucchinis, sliced lengthways
into 5mm slices
1 red onion quartered
2 tbsp lemon juice, plus grated zest
of a lemon
150g rocket leaves
30g parmesan cheese, shaved
20g toasted pine nuts
Preheat a chargrill or BBQ to hot. Brush the beef on both sides with 2 tsp olive oil and cook for 4 minutes, turning once, or until cooked to your liking. Set aside to rest and cover loosely with foil.
Place the sweet potato, zucchini and onion into a large bowl and toss with 3 tsp olive oil. Place on the grill and cook for 1 1/2 minutes on each side, or until tender and lightly charred.
Slice the beef thinly and place into a large mixing bowl with the grilled vegetables, lemon juice, zest and remaining oil. Season with salt and pepper and stir to combine.
Place the rocket onto a large serving platter, top with the tossed beef and grilled vegetables, parmesan cheese and pine nuts, and serve.