Parmesan beef with zucchini ribbons

Have dinner on the table in just 20 minutes with this tasty chargrilled beef and zucchini salad.

• 500g Coles Australian Beef BBQ Round Steak
• 2 1/2 tablespoons olive oil
• 100g sugar snap peas, halved horizontally
• 4 medium zucchini, cut into ribbons
• 60g Coles Brand Australian Baby Spinach
• 25g parmesan, shaved
• 1/4 cup (25g) walnuts, coarsely chopped, toasted
• 2 tablespoons lime juice
• 1 garlic clove, crushed

1. Step 1

   Heat a barbecue grill or chargrill on medium-high. Coat beef in 1 tablespoons of the oil. Season well. Cook for 2 mins each side. Transfer to a plate. Set aside, covered, for 5 mins to rest.

2. Step 2

   Meanwhile, heat 2 teaspoons of the oil in a medium frying pan over medium heat. Add sugar snap peas and cook for 2 mins or until just tender. Add zucchini and spinach and cook for 1 min or until just warm.

3. Step 3

   Arrange vegetables on a platter. Thinly slice beef and place on top. Scatter over parmesan and walnuts. Whisk remaining oil, lime juice and garlic in a bowl and season. Drizzle over the beef.