Knowing that the beef is selected from only Angus and Hereford cattle in the north-western corner of Tasmania you can be assured it is fed on some of the most lush green pastures in the country.

Brent Farrell

Brents Restaurant

Orange Mustard Barbecued Cape Grim Steaks

Serves: 4

Preparation time: 15 minutes
Cooking time: 8 minutes

Ingredients

Blue Triangle 4 Cape Grim sirloin steaks
finely grated rind and juice of one small lemon
1 tbsp seeded mustard
1 tbsp honey
extra orange, sliced
salad leaves to serve

Method

Brush each sirloin steak lightly with oil and season with salt and pepper. Combine the orange rind and juice, mustard and honey and rub over steaks.
Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks. Cook on one side until the first sign of moisture appears. Turn steaks once only. Barbecue orange slices for a few minutes on each side while the steaks cook.
Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes. Pile salad leaves, steak and barbecued orange slices on plates to serve.

Tips

Ensure the barbecue is hot before you cook. Make it hot enough to sizzle the steak as it makes contact with the plate or grill.

Best beef steaks for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round, blade, and oyster blade.