Sirloin steaks with asparagus, mushroom salad and mojo sauce
4 sirloin steaks
2 bunches green asparagus, trimmed
1 punnet Swiss brown mushrooms
1 olive oil
half punnet cherry tomatoes
heading Mojo sauce
0.25 cup white vinegar
1 small bunch coriander, washed
2 limes, juiced
0.5 cup extra virgin olive oil
100 g roasted cashews, blended to breadcrumb consistency
0.33 cup hot water
2 tsp palm sugar or brown sugar
- Brush the steaks lightly with oil and season with sea salt and freshly ground pepper. Preheat the barbecue char-grill plate 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.
- While steaks are cooking toss asparagus and mushrooms in the oil and cook on the barbecue. Once cooked, place them in a mixing bowl and add cherry tomatoes.
- Remove steaks from the heat, loosely cover with foil and rest for 2 to 4 minutes before serving. While the steaks are resting, toss asparagus mixture with a little of the Mojo sauce. Serve asparagus mixture alongside the steaks with remaining Mojo sauce on the side.
- To make the Mojo sauce; blend the vinegar, coriander, lime juice and olive oil until smooth. Add ground cashews, hot water and sugar, then blend until smooth. Season with ground pepper and salt to taste. Thin with a little more hot water if needed.
- 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.