BBQ Cape Grim Sirloin with Chimichurri and Rocket Salad
Serves: 4 people
4 x 250g Cape Grim sirloin steaks
1/2 bunch Coriander, leaves and stems chopped
1/2 bunch Flat leaf parsley, leaves chopped
2 Garlic cloves, finely grated
1 Lemon, juice and zest
2 tsp Red wine vinegar
1 Long red chilli, chopped
1 tsp Ground cumin
500g Rocket Leaves
1 punnet Cherry tomatoes, cut into 1/4
2 tbls Pukara Estate caramelised balsamic vinegar
Lemon wedges, to serve
Murray River Gourmet Salt Flakes
Freshly cracked black pepper
Extra-virgin olive oil
Pre-heat BBQ until hot.
For the chimichurri, add coriander, parsley, garlic, lemon juice and zest, chilli, cumin, red wine vinegar to a small blender jug and blend together until combined but still a little chunky, then stir in 1/2 cup EVOO, season and then set aside.
For the salad, add rocket and cherry tomatoes in a bowl, season with salt and pepper and set aside.
To cook the steak, coat steaks in vegetable oil, Murray River Gourmet Salt Flakes and cracked black pepper, and then allow any excess oil to drain off the steak. Place the steak on the BBQ grill, for a medium rare steak, cook for 2 minutes, and then turn the steak a 1/4 turn with the raw side still facing up to achieve crisscross lines. Continue to cook the steak, wait for the tiny drops of moisture to form on the surface and then turn over, cook for 1/2 the time as the first side, and then remove for the BBQ and place on the BBQ resting rack and rest 5 minutes.
To finish the salad, add the balsamic and 4 tbsp EVOO to the bowl and toss gently.
To serve, place the steak on a serving plate, arrange a portion of salad next to the steak, sprinkle with Murray River Gourmet Salt Flakes and lemon wedges.