Product(s):
NZ PREMIUM GRASS-FED STRIPLOIN STEAK (SIRLOIN, ~2CM|2.5CM THICKNESS, 280G | 350G)
Preparation Time: 15 mins / Cook: 30 mins / Serving: 4
Ingredients:
For the Steaks
2 X NZ PREMIUM GRASS-FED STRIPLOIN STEAK (SIRLOIN, ~2CM|2.5CM THICKNESS, 280G | 350G)
3 garlic cloves, crushed
juice 1 lime
1 tbsp extra-virgin olive oil
4 thyme sprigs, leaves stripped
1 French baguette, cut into 4
For the Dressing
1 red pepper
1 red chilli
1 red onion, thickly sliced
1 large tomato
juice ½ lime
1 tbsp extra-virgin olive oil
¼ tsp cumin seeds
Method:
1. To make the relish, fire up the barbecue &, while it’s blazing, char the pepper & chilli. Put in a bowl & cover with cling film. Meanwhile, char the red onion &tomato. When cool enough to handle, peel the tomato, then peel & deseed the pepper & chilli (leave in the chilli seeds if you want to add some heat). Tip the charred veg into a food processor with the lime, oil & cumin seeds, then season & pulse a couple of times to keep it chunky, or leave the machine running to make a smooth relish.
2. For the steaks, mash the garlic with the lime juice, olive oil &thyme, then spread over the meat. When the coals are ashen, cook the steaks for 4 mins on each side for medium-rare, adding or subtracting 1 min either way to cook to your liking. Leave to rest for 5 mins, then carve into thick slices. Put the steaks on a board with the baguette, lettuce, relish & Tarragon & mustard mayonnaise, & let everyone assemble their own sandwich.
3. Plate with all your favourite salads and dressings.
NZ PREMIUM GRASS-FED STRIPLOIN STEAK (SIRLOIN, ~2CM|2.5CM THICKNESS, 280G | 350G)
Preparation Time: 15 mins / Cook: 30 mins / Serving: 4
Ingredients:
For the Steaks
2 X NZ PREMIUM GRASS-FED STRIPLOIN STEAK (SIRLOIN, ~2CM|2.5CM THICKNESS, 280G | 350G)
3 garlic cloves, crushed
juice 1 lime
1 tbsp extra-virgin olive oil
4 thyme sprigs, leaves stripped
1 French baguette, cut into 4
For the Dressing
1 red pepper
1 red chilli
1 red onion, thickly sliced
1 large tomato
juice ½ lime
1 tbsp extra-virgin olive oil
¼ tsp cumin seeds
Method:
1. To make the relish, fire up the barbecue &, while it’s blazing, char the pepper & chilli. Put in a bowl & cover with cling film. Meanwhile, char the red onion &tomato. When cool enough to handle, peel the tomato, then peel & deseed the pepper & chilli (leave in the chilli seeds if you want to add some heat). Tip the charred veg into a food processor with the lime, oil & cumin seeds, then season & pulse a couple of times to keep it chunky, or leave the machine running to make a smooth relish.
2. For the steaks, mash the garlic with the lime juice, olive oil &thyme, then spread over the meat. When the coals are ashen, cook the steaks for 4 mins on each side for medium-rare, adding or subtracting 1 min either way to cook to your liking. Leave to rest for 5 mins, then carve into thick slices. Put the steaks on a board with the baguette, lettuce, relish & Tarragon & mustard mayonnaise, & let everyone assemble their own sandwich.
3. Plate with all your favourite salads and dressings.
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Aussie Meat
Author
Aussie Meat is The Australian Meat Brand. We deliver Premium Quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.