There’s nothing more Australian than a barbecue, so I was delighted to cook this for Craig Starr and his delightful family who run Gold Creek Sheep station outside Canberra
Servings: 8
Preparation Time: 5 minutes
Cooking Time: 20 minutes + (plus 10 minutes resting time)
Ingredients:
2kg beef sirloin (boneless centre cut)
1½ tablespoons ground native pepper
1½ tablespoon sea salt flakes
2 teaspoons ground wattle seed
1/3 cup (80ml) olive oil
2 teaspoons dried lemon myrtle
2 medium (800g) kumara, peeled and cut into 0.5cm slices
8 (600g) flat mushrooms
1 bunch thyme, leaves removed
- Pre-heat the barbeque to high heat. Score the fat side of the beef in a diamond pattern.
- Combine native pepper, salt and wattleseed in a small bowl. Brush the beef with 1 tablespoon (20ml) of the olive oil and rub with the spices. Place the beef fat side down on the barbeque and cook for 5 – 7 minutes or until caramelised. Turn and brown beef all over for another 5 – 7 minutes. Reduce heat and continue to cook until cooked as desired. (After browning, put the top down on a covered BBQ. Alternatively, the beef can be finished in the oven). Remove to a plate, cover with foil and rest for at least 10 minutes.
- While the beef is resting, combine remaining olive oil with dried lemon myrtle and season with salt. Toss in a bowl with the kumara and then cook on the barbeque. Brush mushrooms with remaining oil and add to barbeque. Cook, turning once, until both are tender.
- To serve, slice beef thinly and serve with vegetables. Scatter with thyme leaves.
Lyndey’s Note: The beef can be browned in a frying pan and then finished in the oven. Allow 10–15 minutes per 450 g for medium–rare, 15–20 minutes per 450 g for medium, 20–25 minutes for medium–well and 25–30 minutes for well done.