FLAMING HECK!!! THAT'S THE FEAR I FELT THE VERY FIRST TIME I SET FIRE TO A COUPLE OF WEEK'S WORTH OF MEAT!
THIRTY MINUTES LATER THE STEAK IS ONLY SLIGHTLY CHARRED ON THE SURFACE AND BEAUTIFUL COOKED, THE BURNT ENDS BEING RARE/MEDIUM AND THE REST OF THE MEAT IS A FABULOUS BLUE/RARE
ESSENTIAL TEN MINUTES RESTING WRAPPED IN FOIL ALLOWING ALL THE JUICES TO FLOOD BACK THROUGH THE MEAT
SO SIMPLE YET SO SUMPTUOUS
INGREDIENTS
3 kg Sirloin steak
1kg Jersey Royal potatoes
50g butter
1 bunch chopped flat leaf parsley
Sea salt & fresh ground black pepper
THE SIRLOIN (Sir Loin)
A King knighted this piece of meat with his sword and that is why this Loin of Beef is known as the Sirloin, fabulous piece of history!
Light your BBQ and let the coals glow white before you start to cook, this is really important. At this stage take your sirloin and place fat side down, now this will ensure flames as the fat melts and drips over the coals, Do Not Panic, well maybe just a little! After approx 5 minutes turn the sirloin over and the flames will die down and relax, cook this side for approx 5 minutes, then take the sirloin and place on one of the side edges for 3 minutes, then turn over and repeat on the other side edge for the same. Now once again place the fat side down on the bbq and be ready to relax as the flames get really intense for approx 3-5 minutes, then turn over to the under side and cook again for the same 5 minutes once again now turn over onto the sides giving each side approx 3 minutes each side, then to finish off a 3kg sirloin, ensuring blue 2/3 through and rare/medium on the outside (enough to feed, med/rare only for two guests) give the fat side 2 more minutes and the under side the same. If you wish for more rare to medium finish then I suggest cooking on for another 10-15 minutes and rotate every 5 minutes in order not to over char the outside and for more medium plus then I would leave the sirloin on the bbq for another 20,minutes, but keep turning every 5minutes to lessen the burnt ends.
Once you have charred your fabulous sirloin, wrap it well in tinfoil for approx ten minutes to rest, and allow all the juices to flood back into the meat and keep it moist and juicy. Meanwhile finish off your side dishes.
JERSEY ROYAL POTATOES
I love to part boil and part steam these most fabulous soft gentle and creamy potatoes, Just boil/steam in 1/2 salted water in a sealed saucepan and lid, till tender in salted water and drain, then toss in lots of butter and salt.
HOMEMADE AIOLI MAYONNAISE
3 organic egg yolks
50ml double cream
1 tsp Dijon mustard
1 pinch white pepper
1 pinch sea salt
200ml approx light olive oil
3 kg Sirloin steak
1kg Jersey Royal potatoes
50g butter
1 bunch chopped flat leaf parsley
Sea salt & fresh ground black pepper
THE SIRLOIN (Sir Loin)
A King knighted this piece of meat with his sword and that is why this Loin of Beef is known as the Sirloin, fabulous piece of history!
Light your BBQ and let the coals glow white before you start to cook, this is really important. At this stage take your sirloin and place fat side down, now this will ensure flames as the fat melts and drips over the coals, Do Not Panic, well maybe just a little! After approx 5 minutes turn the sirloin over and the flames will die down and relax, cook this side for approx 5 minutes, then take the sirloin and place on one of the side edges for 3 minutes, then turn over and repeat on the other side edge for the same. Now once again place the fat side down on the bbq and be ready to relax as the flames get really intense for approx 3-5 minutes, then turn over to the under side and cook again for the same 5 minutes once again now turn over onto the sides giving each side approx 3 minutes each side, then to finish off a 3kg sirloin, ensuring blue 2/3 through and rare/medium on the outside (enough to feed, med/rare only for two guests) give the fat side 2 more minutes and the under side the same. If you wish for more rare to medium finish then I suggest cooking on for another 10-15 minutes and rotate every 5 minutes in order not to over char the outside and for more medium plus then I would leave the sirloin on the bbq for another 20,minutes, but keep turning every 5minutes to lessen the burnt ends.
Once you have charred your fabulous sirloin, wrap it well in tinfoil for approx ten minutes to rest, and allow all the juices to flood back into the meat and keep it moist and juicy. Meanwhile finish off your side dishes.
JERSEY ROYAL POTATOES
I love to part boil and part steam these most fabulous soft gentle and creamy potatoes, Just boil/steam in 1/2 salted water in a sealed saucepan and lid, till tender in salted water and drain, then toss in lots of butter and salt.
HOMEMADE AIOLI MAYONNAISE
3 organic egg yolks
50ml double cream
1 tsp Dijon mustard
1 pinch white pepper
1 pinch sea salt
200ml approx light olive oil
In a blender place all the ingredients, except the olive oil, pulse, then very slowly drizzle in the olive oil, check the consistency after 150ml, and add more if needed, you may need to add more than the 200ml, this part is a judgement on the desired consistency required.
SIDE ORDER EXTRAS
COLESLAW
100g grated carrots
100g fine sliced white cabbage
100g fine sliced Spanish onion
Portion of homemade ailoi or mayonnaise
Quick and easy, mix all the ingredients together and season to taste, if not quite right, then adjust with seasoning or the homemade ailoi.
CREAMED CORN
2 cobs of corn off the kernel
1 small onion fine diced
1 clove garlic fine chopped
10 jalapenos fine chopped
300ml double cream
Big handful chopped coriander
Season to taste
One of my most favourite side dishes, saute off the onion, garlic, for five minutes, add the jalapenos & corn and saute for another 10 minutes, add the cream, reduce just slightly, taste and season to taste, add the coriander.
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