Spiral Cut Sirloin, Parsley, Garlic and Lemon
Mike ReidIngredients:
Recipe brought to you with the help of our friends at Supreme Caravans
- 300 Sirloin, grain fed
- 2 Garlic cloves, chopped
- 5 sprigs Parsley
- 1 Tsp Aji molido
- 100ml Early harvest olive oil
Method:
- Insert your knife at a 45° degree angle with the blade pointing downwards about a ¼ inch of the base of the steak. Start to cut into the steak whilst rolling the beef outwards as you are doing so
- Once the beef has been cut put to one side and repeat with the other steaks
- On a clean board chop your garlic to a fine paste, parsley and mix together, adding your aji molido and vegetable oil
- Marinate for at least 12 hours or overnight in the refrigerator
- When ready, cook over a hot bbq or a griddle pan will work too if it’s a bit wet outside and cook for about 3 minutes on a medium heat on the first side ensuring you season the showing side of the steak with sea salt. Turn it over and cook for a further 1 minute for a medium rare.
Chefs Tip: Always make sure your beef has come to room temperature before cooking. This will help it to cook evenly and give you a better tasting steak
Our friends at Wine Selectors suggest pairing this dish with a Malbec.
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