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Red Meat

Herb Crusted Sirloin

Ketla
SERVES Depends on how many you make
DIFFICULTY easy
PREP TIME 10 – 15 minutes
BRAAI TIME 15 minutes
RATING

One of my favourite cuts of meat to do in the Ketla, is the Sirloin. I love it for that strip of fat that runs down the side – that carries the flavour of the meat gloriously around your mouth. And the added bonus? It’s almost idiot-proof to braai/barbecue so it’s a great place to start honing your skills on the fire.


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METHOD

  1. Justin’s Steak Tip: Before you even start cooking, make sure the meat is at room temperature. This will prevent charring and inconsistent cooking. Just think of an ice block melting and how the inner core is the last bit to melt –the same is true of meat. If it’s not at room temp, when you cook the meat rare – the core of your steak won’t be cooked, and to boot, will be ice cold.
  2. Pat the meat dry.
  3. In a mortar ad pestle, bash together all the spices (except the salt). Keep going until you have a rustic herb rub, where the seeds are broken apart but not turned into a powder.
  4. Stir through the salt and lemon zest.
  5. Fire up the Ketla with both burners on high (vents closed).
  6. Get the temperature to 300°C / 572°F.
  7. Sprinkle the rub over the meat on both sides and press the spices into the meat and rub salt onto the fat. Even though it’s called a rub resist the urge to rub the spices into the meat.
  8. In the centre of the Ketla, stand the meat upright, like soldiers, fat side down on the grid and cook for 4-5 minutes to render the fat and make it nice and crispy.
  9. Open the vents and drop the temp to 250°C / 482°F.
  10. Put the meat on its side, close to the hinge (the hotspot) and braai for 5 minutes with the lid closed.
  11. Turn the meat, and cook for a further 4 minutes then take the steak off the grid, and let the it rest for 5 minutes.
  12. Carve up into slices and serve with hot English Mustard.
  13. If you want a recipe for medium to well done steak, you’re in the wrong place. The meat is already dead, so there’s no need to kill it again. Anything more than rare to medium rare is ruining the meat, and you might as well eat cardboard.
  14. SERVE WITH: Rustic Loaf; Genie’s Salad DRINK WITH: Cold Beer

INGREDIENTS

As many 1 to 1 ½ inch (2.5 -4 cm thick) sirloins as you have mates coming round…

Herb Rub for ONE Sirloin

Count the sirloins you’re about to cook, and rework the quantities below…

1 tsp. Garlic Flakes

1 tsp. Fresh or Dried Rosemary

½ a Lemon, zested  

1 tsp. Black Pepper

1 tsp. Coriander Seeds

1 tsp. Mustard Seeds

½ tsp. Sea Salt

½ tsp. Smoked Paprika (optional)

As many 1 to 1 ½ inch (2.5 -4 cm thick) sirloins as you have mates coming round…

Herb Rub for ONE Sirloin

Count the sirloins you’re about to cook, and rework the quantities below…

1 tsp. Garlic Flakes

1 tsp. Fresh or Dried Rosemary

½ a Lemon, zested  

1 tsp. Black Pepper

1 tsp. Coriander Seeds

1 tsp. Mustard Seeds

½ tsp. Sea Salt

½ tsp. Smoked Paprika (optional)

  1. Justin’s Steak Tip: Before you even start cooking, make sure the meat is at room temperature. This will prevent charring and inconsistent cooking. Just think of an ice block melting and how the inner core is the last bit to melt –the same is true of meat. If it’s not at room temp, when you cook the meat rare – the core of your steak won’t be cooked, and to boot, will be ice cold.
  2. Pat the meat dry.
  3. In a mortar ad pestle, bash together all the spices (except the salt). Keep going until you have a rustic herb rub, where the seeds are broken apart but not turned into a powder.
  4. Stir through the salt and lemon zest.
  5. Fire up the Ketla with both burners on high (vents closed).
  6. Get the temperature to 300°C / 572°F.
  7. Sprinkle the rub over the meat on both sides and press the spices into the meat and rub salt onto the fat. Even though it’s called a rub resist the urge to rub the spices into the meat.
  8. In the centre of the Ketla, stand the meat upright, like soldiers, fat side down on the grid and cook for 4-5 minutes to render the fat and make it nice and crispy.
  9. Open the vents and drop the temp to 250°C / 482°F.
  10. Put the meat on its side, close to the hinge (the hotspot) and braai for 5 minutes with the lid closed.
  11. Turn the meat, and cook for a further 4 minutes then take the steak off the grid, and let the it rest for 5 minutes.
  12. Carve up into slices and serve with hot English Mustard.
  13. If you want a recipe for medium to well done steak, you’re in the wrong place. The meat is already dead, so there’s no need to kill it again. Anything more than rare to medium rare is ruining the meat, and you might as well eat cardboard.
  14. SERVE WITH: Rustic Loaf; Genie’s Salad DRINK WITH: Cold Beer

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