Cape Grim Bef Sirloin with Nahm Jihm Dressing

BBQ Cape Grim Sirloin Salad with Nahm Jihm Dressing

 

Serves 6

This recipe comes to you from the team at BBQ School. Cape Grim Beef have been a proud partner for two years and they offer a great range of events for every type of BBQ cooking.

Ingredients

  • 4 Cape Grim sirloin steaks
    1 bunch coriander, washed
    3cm Ginger, finely grated
    2 Garlic cloves, finely grated
    4 Long red chillies, seeded, thinly sliced on the diagonal
    2 Limes, zest and juiced
    2 tbls Fish sauce
    55g Brown sugar
    80ml Vegetable oil
    1 Red onion, halved, thinly sliced
    1 Lebanese cucumber, halved, seeded, thinly sliced
    1 cup Mint leaves, leaves picked
    Chopped roasted peanuts to serve
    Murray River Pink Salt
    Freshly cracked black pepper
    Extra-virgin olive oil
    Vegetable oil

 

Method

1. Pre-heat BBQ until hot registers on the hood indicator.
2. To make nahm jihm, trim roots from coriander and rinse well. Pick leaves and reserve. Process coriander roots, ginger, garlic, half the chillies, lime zest and juice, fish sauce and brown sugar in a food processor until well combined and finely chopped.
3. For the salad, place onion, cucumber, reserved coriander leaves, mint, remaining chillies, beef mixture and ½ nahm jihm dressing in a large bowl and toss to combine, season with salt and pepper.
4. To cook the steaks, turn the BBQ to medium, lightly coat the steaks in vegetable oil, salt and pepper, drain off any excess oil, then place the steak on the BBQ grill and sear for 2 minutes.
5. Turn the steak with the raw side still facing up to achieve crisscross char-grill lines and wait for tiny drops of blood to form on the surface, (this is for medium rare) then turn over.
6. Cook the steak on the second side for about half the time as the first side.
7. Place steak on the BBQ resting rack with the BBQ turned off for and rest for 6 minutes.
8. To serve, place salad on a serving palter, slice steaks into thick pieces, and arrange on top of the salad, drizzle with remaining nahm jihm dressing and then scatter with peanuts.

 

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.

The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS

Restaurants & Retailers

The Aproneers - 145 East Derwent Hwy Lindisfarne

The Aproneers - 145 East Derwent Hwy Lindisfarne

Jolleys Boathouse - Adelaide, SA

Jolleys Boathouse - Adelaide, SA

The European 161 Spring St Melbourne

The European
161 Spring St
Melbourne

Noosa Boathouse Noosaville

Noosa Boathouse
Noosaville

Stillwater 2 Bridge Rd, Launceston TAS

Stillwater
2 Bridge Rd, Launceston TAS

Our Farmers

Paul Saward

Paul Saward

Alison Napier & Son

Allison Napier

John D Bruce

John Bruce 2546

Jamie Oliver

Jamie Oliver

Michael Kay

Michael Kay
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour
BBQ School