Serves 10

10 x 8 oz Australian Grain-fed Sirloin Cap steak
30 oz 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
1.5 gallons cold water
1 cup carrots (diced)
1 cup celery (diced)
1 cup onion (diced)
4 oz balsamic glaze
Salt and pepper to taste
Red pepper bordelaise

Method
Cook lentil 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.

Assembly
Pour 3 oz 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.