Get back to your caveman roots with a flame grilled steak
Serves 2 people
Ingredients:
1kg piece Sirloin steak
Olive oil
Sea salt
Black pepper
Method:
Step 1
This is the most important part. 2 days before you would like to get your barbecue fired up, go to your butcher and get a 1kg piece of Sirloin steak (this will be enough for 2 steaks).
Make sure the Sirloin has a good layer of fat around the edge. This will impart extra flavour during cooking.
When you get your steak home, remove it from all the packaging and place it on a wire rack in the lowest shelf of your fridge. Leave it here for 1-2 days, rotating the steak each morning.
This will allow air to circulate around the steak and it will age slightly, becoming darker in colour. Don’t worry, it won’t go bad!
Step 2
On the evening of the second day, it is grilling time!
Remove your steak from the fridge and allow to come up to room temperature for 30 minutes.
Fill your charcoal kettle with charcoal and light with a sheet of scrunched up newspaper, place in the centre of your grill and allow to heat for 20-30 minutes.
Once the charcoal has a nice covering of grey ash, it is ready to go. Place in a pile on one side of your grill. This will create 2 heat zones, direct and in-direct.
Step 3
Now that your grill and oven are nice and hot, rub your steak generously with sea salt and black pepper and a little olive oil.
Step 4
Place your steak directly over the hot coals (direct heat) grill on each side for 2-3 minutes. Just enough to seal the meat and get some nice grill marks.
Step 5
Move the steak over to the side of your grill with no coals (indirect heat) and put the lid on your barbecue. Make sure you open the lid and bottom vents to allow airflow through the barbecue.
Allow roast for 20 minutes for medium-rare, 30 minutes for medium-well.
Step 6
After 20 minutes, remove your steak from the barbecue and leave to rest on a wire rack for 5 minutes. This part is important to retain all the juices in the meat.
Once your steak has rested, slice it in half length ways so you end up with two steaks. Don’t worry if it looks a bit rare in the middle, you will even this out in a second.
Take your 2 steaks and place cut side down directly over the hot coals for another 1-2 minutes to seal the edge.
Remove the steaks from the grill and serve with fries and a summer salad.
Dig in!