Sirloin steak with shiraz salt

And pretty pink peppercorns.
 

Recipe from: 24 February 2012
Preparation time: 5 min
Cooking time: 10 min
 
 

Ingredients

 
  • 2
    well-matured sirloin steaks
  • shiraz salt
  • pink peppercorns
  • a little olive oil
Servings: Change Serving
 
 

Method

 
Bring the steaks to room temperature if they were refrigerated.

Rub them with some olive oil.

Place some of the shiraz salt and pink peppercorns in a pestle and mortar and grind together. Season the steaks with this mixture.

Heat a griddle pan and grill the steaks until they are still perfectly pink in the middle.

Serve with a creamy risotto or skinny fries as a main course or make little bruschetta snacks by piling slices of the steak on some grilled ciabatta with rocket, parmesan and some more of the shiraz salt.

Reprinted with permission of My Easy Cooking. To visit My Easy Cooking’s blog, click here.


 

 

 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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