Ingredients
| 4 | Sirloin steaks |
| Finely grated rind and juice of one small orange | |
| 1 tbsp | Seeded mustard |
| 1 tbsp | Honey |
| Extra orange, sliced | |
| Salad leaves to serve |
Method
| 1 | 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. |
| 2 | 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. |
| 3 | Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm. |
| 4 | 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
| 1 | 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. |
| 2 | Best beef steaks for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round, blade, and oyster blade. |
