Spiral Cut Sirloin, Parsley, Garlic and Lemon

Mike Reid

Ingredients:

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:

  1. 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
  2. Once the beef has been cut put to one side and repeat with the other steaks
  3. On a clean board chop your garlic to a fine paste, parsley and mix together, adding your aji molido and vegetable oil
  4. Marinate for at least 12 hours or overnight in the refrigerator
  5. 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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