BBQ Sirloin & Gremolata

BBQ Sirloin & Gremolata

800 – 1kg Whole Sirloin or steaks

Gremolata

1 bunch Flat Leaf Parsley

1 clove garlic

1 T Capers

1 x Lemon Zest & Juice

½ t Chilli flakes or more depending on hotness

¼ c Extra Virgin Olive Oil

Salt & Pepper

BBQ your sirloin to your preference. I like my beef cooked medium rare but more on the rare side.

Internal temperatures:

Rare 45˙c - 55˙c

Medium rare: 55˙c – 60˙c

Well Done: 60˙c – 75˙c

Bring your whole sirloin to room temperature and then pat dry any juices.

Score about 5 cuts into the fat.

Salt & pepper all sides and rub generously with olive oil.

Preheat your BBQ to high and sear on all sides then cook fat side up for about 6mins then flip over and cook for a further 3-4 mins. These are approx. times due to your thickness of your whole sirloin and how you like it cooked.

I like to retain a bit of fat on the beef so I cook less on the fat side as to not render it out too much.

If you can use a meat thermometer to cook accurately.

Once cooked cover with tinfoil and let rest for 15mins before slicing.

To cook sirloin steaks depending on thickness cook anywhere from 2-4mins each side.

To make your Gremolata chop finely the parsley, garlic and capers by hand.

Add lemon zest, lemon juice, extra virgin olive oil, chilli flakes, salt and pepper to taste.

Alternatively you can put the parsley, garlic, lemon juice and olive oil into a mini food processor and blend till desired consistency and then pulse through the capers and lemon zest. Add chilli flakes, salt and pepper to taste

Slice up your sirloin and garnish with gremolata.