2019-08-01 Eat Well

BBQ Bass Strait Beef Sirloin with

Chimichurri & Rocket Salad

Recipe / BBQ School

Serves: 4

4 × 250g Bass Strait Beef

sirloin steaks

Vegetable oil

Salt & pepper

Lemon wedges, to serve

Chimichurri

½ bunch coriander, leaves and

stems chopped

½ bunch flat -leaf parsley,

leaves chopped

2 cloves garlic, finely grated

Juice & zest 1 lemon

1 long red chilli, chopped

1 tsp ground cumin

2 tsp red-wine vinegar

½ cup extra-virgin olive oil

Salad

500g rocket

1 punnet cherry tomatoes,

quartered

Murray River pink salt

Freshly cracked black pepper

2 tbsp Pukara Estate

caramelised balsamic

vinegar

4 tbsp extra-virgin olive oil

Pre-heat barbecue until hot.

For chimichurri, add coriander, parsley, garlic, lemon juice

and zest, chilli, cumin and red-wine vinegar to small blender

jug and blend until combined but still a little chunky, then stir in

olive oil, season and set aside.

For salad, place rocket and cherry tomatoes in bowl, season

with salt and pepper and set aside.

To cook steaks, coat in vegetable oil, salt and pepper and

allow excess oil to drain off. Place steaks on barbecue grill;

for medium-rare, cook for 2 mins, then turn steak a quarter-

turn with raw side still facing up to achieve criss-cross lines.

Continue to cook steak until tiny drops of moisture form on

surface and then turn over and cook for half the time as the

first side. Remove from barbecue and place on resting rack for

5 mins.

To finish salad, add balsamic vinegar and olive oil to bowl and

toss gently.

To serve, place steaks on serving plates, top with chimichurri

and arrange portion of salad next to each steak, alongside

wedge of lemon.

Bass Strait Beef Rump Cap

Recipe / BBQ School

Serves: 6

1.5kg rump cap

Rock salt

Trim any excess skin located on side of rump cap. Be careful

not to trim fat.

Slice rump cap into three pieces. If you are using a

rotisserie, skewer the pieces onto spit, otherwise load onto

skewers. When skewering each piece, fold it, leaving the fat

on the outside. Squeeze meat a little so that it holds firmly

onto skewer. Sprinkle rock salt all over.

If using a rotisserie grill, let meat turn until you are ready

to start slicing it, otherwise place meat on barbecue grill

over medium heat, with fat side down. Once fat starts to

catch fire, turn steak until all sides are completely seared.

When cooked how you would like, slice thinly. Add more

salt and place on barbecue grill or rotisserie. Then slice

steak again and repeat the process. This is how it’s done

traditionally in Brazilian churrascarias.

BBQ Bass Strait Beef Sirloin with

Chimichurri & Rocket Salad

Bass Strait Beef Rump Cap

EatWell | 65

EWL026_064-065 SR Greenham-PR.indd 65EWL026_064-065 SR Greenham-PR.indd 65 2/08/2019 7:51:52 AM2/08/2019 7:51:52 AM

BBQ Bass Strait Beef Sirloin with

Chimichurri & Rocket Salad

Recipe / BBQ School

Serves: 4

4 × 250g Bass Strait Beef

sirloin steaks

Vegetable oil

Salt & pepper

Lemon wedges, to serve

Chimichurri

½ bunch coriander, leaves and

stems chopped

½ bunch flat -leaf parsley,

leaves chopped

2 cloves garlic, finely grated

Juice & zest 1 lemon

1 long red chilli, chopped

1 tsp ground cumin

2 tsp red-wine vinegar

½ cup extra-virgin olive oil

Salad

500g rocket

1 punnet cherry tomatoes,

quartered

Murray River pink salt

Freshly cracked black pepper

2 tbsp Pukara Estate

caramelised balsamic

vinegar

4 tbsp extra-virgin olive oil

Pre-heat barbecue until hot.

For chimichurri, add coriander, parsley, garlic, lemon juice

and zest, chilli, cumin and red-wine vinegar to small blender

jug and blend until combined but still a little chunky, then stir in

olive oil, season and set aside.

For salad, place rocket and cherry tomatoes in bowl, season

with salt and pepper and set aside.

To cook steaks, coat in vegetable oil, salt and pepper and

allow excess oil to drain off. Place steaks on barbecue grill;

for medium-rare, cook for 2 mins, then turn steak a quarter-

turn with raw side still facing up to achieve criss-cross lines.

Continue to cook steak until tiny drops of moisture form on

surface and then turn over and cook for half the time as the

first side. Remove from barbecue and place on resting rack for

5 mins.

To finish salad, add balsamic vinegar and olive oil to bowl and

tossgently.

Toserve,placesteaksonservingplates,topwithchimichurri

andarrangeportionofsaladnexttoeachsteak,alongside

wedgeoflemon.

BassStraitBeefRumpCap

Recipe/ BBQSchool

Serves: 6

1.5kg rump cap

Rock salt

Trim any excess skin located on side of rump cap. Be careful

not to trim fat.

Slice rump cap into three pieces. If you are using a

rotisserie, skewer the pieces onto spit, otherwise load onto

skewers. When skewering each piece, fold it, leaving the fat

on the outside. Squeeze meat a little so that it holds firmly

onto skewer. Sprinkle rock salt all over.

If using a rotisserie grill, let meat turn until you are ready

to start slicing it, otherwise place meat on barbecue grill

over medium heat, with fat side down. Once fat starts to

catch fire, turn steak until all sides are completely seared.

When cooked how you would like, slice thinly. Add more

salt and place on barbecue grill or rotisserie. Then slice

steak again and repeat the process. This is how it’s done

traditionally in Brazilian churrascarias.

BBQ Bass Strait Beef Sirloin with

Chimichurri & Rocket Salad

Bass Strait Beef Rump Cap

EatWell | 65