3 tbsp (45 ml) olive oil

1 tbsp (15 ml) balsamic vinegar

1 tsp (5 ml) harissa

1 1/2 lb (675 g) top sirloin, cut into medallions about 1 inch thick

3 bell peppers, various colours, seeded and cubed

1 onion, chopped

1 tomato, seeded and diced

1 can (19 oz/540 ml) white beans, drained and rinsed

1 cup (45 g) curly parsley, chopped

2 tbsp chopped mint

1/2 lemon, zest finely grated

1 tbsp (15 ml) lemon juice

Place a grill wok (see note) on the barbecue. Preheat the grill, setting the burners to high. Oil the grate.

In a large bowl, combine 1 tbsp (15 ml) of the oil, the vinegar and the harissa. Add the meat and toss to coat.

Grill the meat for 8 minutes or until the desired doneness, turning over halfway through cooking. Transfer to a plate and let rest for 5 minutes.

Meanwhile, add the peppers, onion and the remaining oil to the same bowl. Season with salt and pepper and toss to coat. Cook the vegetables in the grill wok for 8 minutes or until tender, stirring occasionally. Transfer to a large bowl. Add the remaining ingredients and mix well. Adjust the seasoning.

Slice the meat and serve with the vegetables.

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