Ingredients

  • Main dish
  • 3 tablespoons of fish sauce
  • 1 garlic clove, minced
  • 1 teaspoon of minced pickled chilli
  • 1 tablespoon of olive oil
  • 6 x 220g grass fed Black Angus sirloin steaks
  • Reduction
  • 100g butter
  • 1 leek, finely cut into rings
  • 2 cloves garlic, minced
  • 4 cups (1L) beef stock
  • 250g mushrooms, sliced 3mm wide
  • sea salt
  • pepper

Method

  1. Heat BeefEater® BBQ to medium to high heat.
  2. Combine marinade ingredients, add sirloin and mix well.
  3. For medium rare, cook sirloin for 3 minutes on each side.
  4. Remove and allow to rest for 5 minutes before serving.

To make reduction

  1. Place large saucepan over medium heat.
  2. Add butter, leek and garlic to pan and cook slowly until leeks start to caramelise.
  3. Add beef stock and reduce by half.
  4. Meanwhile, cook mushrooms over chargrill at high heat.
  5. Once cooked, add mushrooms to sauce and serve with steak.

Serving suggestion, serve with mash potato and garnished with slice green beans.