Lean, tender and delicious, there aren't many people who will turn down a juicy Grass Fed Sirloin Steak, especially when cooked al fresco, over smoky charcoal and driftwood. The meaty juices of the steak and the salty, garlicky flavours from the butter combine to produce a mouth-watering centrepiece, perfect for sharing amongst friends. Fluffy and creamy, the new potatoes are the ideal side dish, with the seawater adding its own natural flavouring. Gather some friends and head down to a sheltered cove at sunset, to enjoy cooking and eating this succulent dish.
Sirloin Steak with Seaweed & Garlic Butter & New Potatoes, by Gill Meller
Ingredients
Method
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If you’re cooking this over a campfire on the beach, then you might like to try boiling the potatoes in seawater. It gives them such an incredible flavour and it’s good fun! If not, cook them in fresh salted water instead. Either way, bring them to a simmer and cook for 12 – 15 minutes or until they are just tender. Drain the potatoes and keep warm.
Trickle a little olive oil over the sirloin steak, then sprinkle over the thyme leaves. Season generously with sea salt and freshly ground black pepper.
Set the steak down onto the bars of the grill. The fire should be nice and hot. Split the garlic bulb around its circumference and sit the two halves down on the grill. Cut side down.
Cook the sirloin for 4 – 5 minutes on each side, making sure it turns a nice golden colour. Make sure you cook the edges too, as this particular steak is fairly thick. If you have a digital thermometer, you’re looking for an internal temperature of about 55C for medium rare.
Lift the steak off the grill and allow it to rest by the fire while you make the seaweed butter. Set a small pan over the heat and add the butter. When it starts to melt and bubble, add the seaweed flakes, a couple of tablespoons of water and one of the garlic halves. You can squeeze out the cloves or just drop in the whole thing. Let it simmer away for a minute or so then season lightly with black pepper and a pinch of salt - (not too much).
Slice the steak thickly and arrange on a board. Spoon half the seaweed butter over the potatoes and the rest over the steak. Eat at once.
