BBQ Sirloin Steak Supreme

Ian Snell's Note:

I got this recipe from an old mate of mine, Peter Howard. He is the resident chef on the Today Show here in OZ. I have worked with Peter for years and he has never led me astray with a 'crook' recipe yet, this is no exception. It is a little fiddly to prepare the Garlic Confit first, but once done you have a supply that will last a long time, and the flavour is superb.

• Total Time: 1 hrs 5 mins
• Prep Time: 1 hrs
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 4 (250 g) sirloin steaks, preferably 5 cm thick and marbled
• ground black pepper
• 250 g butter, at room temperature
• 8 cloves confited garlic, peeled (see how to make in recipe below)
• 1 tablespoon chopped fresh thyme
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon, zest of, finely grated

GARLIC CONFIT

• 6 heads garlic
• 6 sprigs thyme
• vegetable oil

Directions:

1. Make sure the steaks are trimmed of all fat that you want – leave some on as this is a source of great flavour.
2. Grind over with as much black pepper as you want and set to one side.
3. Make the butter, which is better done the night before use.
4. In a mixing bowl, mash all the ingredients together with a potato masher and then whisk to combine.
5. The finished butter can then be placed in a serving bowl or rolled in grease proof paper to a sausage shape.
6. The latter can be frozen and the former is best refrigerated.
7. Cook the steak in a hot pan or on the open slat of your very hot barbeque – leave to sit for 2 minutes.
8. Turn to cook on the other side.
9. Cook the meat a further 2 minutes – turn onto a spot which has medium heat and cook for 3 minutes on each side and your steak will be cooked medium.
10. If you want rare, cook it only 1 minute on each side and well done will need 5 minutes each side after the initial sealing of the meat.
11. Lift meat onto a warmed plate and leave to sit for 3 minutes.
12. Serve onto individual plates with the butter cut into rings, 3 cms thick; if using the bowl method, remove the butter from the refrigerator 20 minutes before use and serve with a spoon on the side.
13. The butter is delicious as it melts over the steak.
14. Serve with barbequed sliced potatoes and a green salad.
15. GARLIC CONFIT----------.
16. Trim about a third of the garlic head away and discard.
17. Pack the whole garlic into a saucepan, root down and cover with the oil.
18. Cook over really low heat for 1 hours – the garlic will brown slightly; the slower the cooking, the more flavour is released.
19. Remove from the heat, cool and then pack into a suitable storage container with the oil.
20. The garlic can be used wherever – great crushed and on heated ciabatta or in mayonnaises.
21. The oil is sensational for salad dressings and cooking.

Reviews

[FEPO]

Terrific recipe...simple, easy-to-follow and great results! Thanks.

[Leggy Peggy]

Every aspect of this recipe is supreme. I made the garlic confit several days ago, and have used it on everything I could think of ever since. Yum-yum-o! I'm down to one last lonely bulb, but will make another batch soon. The confit is not fiddly -- just make it a few days (or a few hours) before you think you'll need it. Luckily I have fresh thyme in the garden. The steaks were divine with this addition, but truly feel free to use the garlic confit liberally.

[Latchy]

This is a great recipe and will be a favourite. Actually cooked the steak in the connoisseur select, as I always cook my steaks since I have had it, for 11 mins, and they were perfect. Served this with a mesculan mix salad with avocado.