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SIRLOIN OF BEEF
TOMATO & RED
1.5kg sirloin of beef, excess Salad:
fat removed, cut across in half 1 red onion, very finely sliced
1 tbsp oil
1 tbsp soy sauce
1 tbsp coconut sugar
140g Korean gochujang red tbsp fresh mint leaves,
4 cloves garlic, finely grated 1 Tbsp fresh flat leaf parsley
4 cm piece fresh ginger
Juice of 2-3 limes
1 tbsp olive or avocado oil
4-6 medium tomatoes
1 tsp salt
Begin by making the marinade for the beef: Place the oil, soy and
sugar and korean red pepper in a large bowi, mix to form a smooth
paste. Add the garlic and ginger and mix again to combine. Add the
beef and massage as much of the marinade into the beef. Cover
and refrigerate overnight.
The next day: Make the salad by placing the sliced onion in a bow.
sprinkle with the salt and let macerate for about 10 minutes. Pour
over enough warm water and allow to sit for another 10 minutes.
Rinse and drain. Add the lime juice and a sprinkle of salt, let rest
until the onions start to turn pinkish (about 30 minutes) before
serving. Cut the tomatoes in half and slice very finely. Mix the onions
with the sliced tomatoes, oil, and herbs. Taste and add a little salt if
necessary. Set aside
To cook the beef. Heat the bbq up to a very hot heat. Remove as
much marinade as possible. Place the beef pieces onto the griddle
part of the bbq and sear alil sides so it has a deep char crust on
outside. Turn the heat down and if possible close the lid or cover
with tin foil and cook for a further 8-10 minutes, turning so it cooks
evenly. For medium to rare meat it should take no more than 10
minutes. Remove from the bbq and put onto a plate and cover with
foil and let rest for 10 minutes.
To serve: Cut the rested beef into cm slices, and pour over any
juices that have seeped out. Sprinkie with a little sea salt and serve
the tomato and onion salad alongside.
Reclaimed Teak Cross
with x6 Weave Dining Chai
shion $299ea SAVE $792