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Recipe Tags: Celebrity Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American South West Pacific Main Dish Beef American Australian Barbecue European Picnic Stove Top Dietary Meat Steak Novelty To Go Equipment Grilling 4 Hours Or Less

Bbq Sirloin Steak Supreme

I got this recipe from an old mate of mine, peter howard. He is the resident chef on the today show here in oz. I have worked with peter for years and he has never led me astray with a 'crook' recipe yet, this is no exception. It is a little fiddly to prepare the garlic confit first, but once done you have a supply that will last a long time, and the flavour is superb.

Steps

Make sure the steaks are trimmed of all fat that you want leave some on as this is a source of great flavour.
Grind over with as much black pepper as you want and set to one side.
Make the butter , which is better done the night before use.
In a mixing bowl , mash all the ingredients together with a potato masher and then whisk to combine.
The finished butter can then be placed in a serving bowl or rolled in grease proof paper to a sausage shape.
The latter can be frozen and the former is best refrigerated.
Cook the steak in a hot pan or on the open slat of your very hot barbeque leave to sit for 2 minutes.
Turn to cook on the other side.
Cook the meat a further 2 minutes turn onto a spot which has medium heat and cook for 3 minutes on each side and your steak will be cooked medium.
If you want rare , cook it only 1 minute on each side and well done will need 5 minutes each side after the initial sealing of the meat.
Lift meat onto a warmed plate and leave to sit for 3 minu.

Ingredients

sirloin steaks, ground black pepper, butter, garlic, fresh thyme, red wine vinegar, lemon, zest of, thyme, vegetable oil