Orange Mustard Barbecued Steaks
Serves: 4
Preparation time: 15 minutes
Cooking time: 8 minutes
Ingredients
4 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.
Note: Not all images displayed on this page utilise Cape Grim Beef.
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It comes from Tasmania which is regarded as the freshest area in the world.........and it’s hormone free.
David Richardson, Village Meats
Restaurants & Retailers
Flying Fish, Fiji
Mumu Grill, 70 Alexander St Crows Nest NSW
Victor Churchill, 132 Queen Street, Woollahra, NSW
Stillwater
2 Bridge Rd, Launceston TAS
San Telmo - Argentinian Bar & Grill
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour