Dinner with Shann

Sirloin with corn and black bean salsa and roasted capsicums

My cousins came over for a visit during the Christmas break and we decided to whip up a BBQ feast for dinner. I love this recipe because not only was it so good as a whole combination, each component is also awesome in its own right! I’ve since whipped up another batch of the roasted capsicums, which I have been really enjoying again because most of the supermarkets versions are packed full of garlic (which is off-limits as a low FODMAP eater). I also think this salsa would go great with tacos or nachos! Enjoy playing around with this recipe, it’s a bit of fun! Let’s call it ‘jazzed up BBQ’!

Low FODMAPers, please be mindful that the salsa contains avocado and black beans – both of which are not low FODMAP. Please adjust according to your own tolerances.

Yield: 4-5 servings


For the steak

  • 4 x 250g sirloin steak
  • 1 cup flat-leaf parsley leaves
  • ½ cup coriander leaves
  • ¼ cup garlic oil (or 3 garlic cloves, not low FODMAP)
  • 2 tsp dried oregano (or fresh, chopped)
  • 2 spring onions, chopped (green part only for low FODMAP)
  • ½ cup olive oil
  • 1.5 tbsp. red wine vinegar
  • Juice of ½ lemon

For the salsa

  • 2 tomatoes, seeds removed, chopped
  • 1 large cucumber, seed removed, chopped
  • 1 corn cob, chargrilled and kernals removed
  • 2-3 spring onions, chopped (green part only for low FODMAP)
  • 1 avocado, chopped (Note: Only 1/8 of avocado per serving is considered low FODMAP)
  • Juice of one lime
  • 300g black beans, rinsed and drained (Note: Black beans are not low FODMAP, you could replace with chopped green beans)
  • ¼ cup chopped coriander
  • ½ tsp paprika
  • ¼ cup of olive oil
  • Good splash of garlic oil

For the capsicums

  • 4 red capsicums
  • 4 tomatoes
  • 1 long red chilli
  • 2 tbsp. garlic oil
  • 2 tbsp. red wine vinegar

Please note: Some of the recipes on this website are not strictly low FODMAP, please be mindful of your own tolerances and refer here for more detailed information.


  1. Prepare the marinade by combining the parsley, coriander, garlic oil, oregano, spring onion, oil, vinegar and lemon juice in a food processor and whiz until well combined. (Note: If you don’t have a food processer chop the herbs very finely and whisk together with the other ingredients). Coat the meat in the marinade, then cover and place in the fridge for 3 hours or overnight.
  2. For the capsicums, place the whole capsicum, tomatoes and chilli in a baking-paper lined roasting pan for 15 minutes or until well charred. Transfer the capsicums to a bowl and cover with plastic wrap and set aside for 15 minutes to sweat. This will ensure they are relatively easy to peel. Once rested, peel the capsicum, tomatoes and chilli. Roughly chop all the vegetables and combine in a bowl with oil and vinegar. Season with salt and pepper, and set aside.
  3. For the salsa, combine all ingredients in a bowl. Season with salt and pepper and set aside.
  4. Now it’s time to cook your steak! On a preheated BBQ or hot griddle pan cook your steak 3-4 minutes each side (for medium rare), or adjust according to how you like your steak cooked. Allow the steak to rest for a couple of minutes after cooking and then slice into 1cm thick pieces. Serve sliced steak with salsa and capsicum. Yum! BBQ decadence!

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I love hearing your feedback about my recipes! Please feel free to leave a comment below. I am always keen to learn about the modifications you’ve made and the successes you’ve had. Cheers, Shann.

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Copyright Dinner with Shann 2014