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Barbecued sirloin steaks seasoned with herbs and green peppercorns

Barbecued sirloin steaks seasoned with herbs and green peppercorns

Ingredients

4 sirloin steaks

1 tbsp olive oil

1 tbsp dried Italian herb mix or dried oregano

1 tbsp dried Italian herb mix or dried oregano

1 cloves garlic, crushed

Method

  • Season the steaks with the combined oil, oregano, peppercorns and garlic, and a little sea salt and freshly ground pepper. Preheat the barbecue char-grill to hot before adding the steaks.
  • Cook on one side until the first sign of moisture appears. Turn steaks once only. 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 2 to 4 minutes before serving. Serve the steaks with your favourite salad or vegetables.

Tips

  • Sirloin steaks are sometimes called Porterhouse or New York steaks. An all-time favourite, sirloin steaks have a fine, yet firm texture and are rich in flavour.
  • Best beef cuts for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump.
  • Lightly oil the steaks and not the barbecue. Do this and your steaks won't stick, and you won't have the problem of the oil burning as the steaks cook, or flare-ups on the barbecue. It also helps the steaks to colour well, and that in turn adds to the flavour.
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