BBQ, but this time a bit different! If you purchase the whole sirloin or sirloin tip, it’s often a lot cheaper than individual steaks, and tastes great when cooked whole on the BBQ.
This BBQ sirloin recipe is zingy, fresh and tasty! I love how my Zesty BBQ Sirloin makes for a fantastic lunch or dinner for the family, and guests, plus provides delicous leftover lunches for the week! And the Fresh Mexi Salsa is the perfect pairing. A great way to use a whole Sirloin cut from Sherwood Rd Organic Meats. If you like this recipe then you could also try my Roast Beef rump cap with Roast Capsicum Tapenade & Village Salad or my Asian-Style Pulled Pork or my Beef Ragu!
Serves 6-8
Time – about 1 hours
Ingredients:
- 2kg whole sirloin
- zest of 2 limes
- 1 tsp sea salt
- 1 T ground cumin
- 1 T ground coriander
- 1 t smoked paprika
-
1 t oregano
- pinch cayenne pepper (to your liking)
- 2 cobs of corn, cooked with kernels cut off
- 1 red capsicum, diced
- 1 yellow capsicums, diced
- 1 punnet cherry tomatoes, quartered
- 1 large, or 2 small avocados, diced
- 1 lebanese cucumber, diced
- 1 bunch coriander, leaves picked off
- juice of 2 limes
- salt and pepper to season
Method:
- Pat the sirloin dry with a paper towel.
- Using a sharp knife, shave off some of the hard external fat layer if desired, then cut 8-10 diagonal deep slashes through the fat.
- Drizzle with olive oil.
- Mix the spices, lemon zest and salt together in a small bowl. Distribute over the sirloin, both sides, getting it into the cracks.
- Cover and set aside to come up to room temperature.
- Preheat your BBQ to medium-high heat.
- Place the sirloin on the BBQ fat side down to render the fat, then flip, cover and cook until it has reached your desired level (see notes).
- Set aside to rest for 15 minutes before slicing against the grain.
- For the Mexi Salsa, combine all ingredients in a bowl and toss to combine.
- Serve with the BBQ Sirloin.
- For rare: Cook for 10-15 minutes or until very soft to the touch with an internal temperature of 49°C to 55°C.
- For medium rare: Cook for 15-20 minutes or until tender, springy and soft with an internal temperature of 55°C to 60°C.
- For medium: Cook for 20-25 minutes or until tender and springy with some resistance with an internal temperature of 60°C to 65°C.
- For medium-well: Cook for 25-30 minutes or until firm, with an internal temperature of 68°C to 74°C.
- For well done: Cook for 30-35 minutes or until very firm, with an internal temperature of 77°C
BBQ, but this time a bit different! If you purchase the whole sirloin or sirloin tip, it’s often a lot cheaper than individual steaks, and tastes great when cooked whole on the BBQ.
This BBQ sirloin recipe is zingy, fresh and tasty! I love how my Zesty BBQ Sirloin makes for a fantastic lunch or dinner for the family, and guests, plus provides delicous leftover lunches for the week! And the Fresh Mexi Salsa is the perfect pairing. A great way to use a whole Sirloin cut from Sherwood Rd Organic Meats. If you like this recipe then you could also try my Roast Beef rump cap with Roast Capsicum Tapenade & Village Salad or my Asian-Style Pulled Pork or my Beef Ragu!
Serves 6-8
Time – about 1 hours
Ingredients:
- 2kg whole sirloin
- zest of 2 limes
- 1 tsp sea salt
- 1 T ground cumin
- 1 T ground coriander
- 1 t smoked paprika
-
1 t oregano
- pinch cayenne pepper (to your liking)
- 2 cobs of corn, cooked with kernels cut off
- 1 red capsicum, diced
- 1 yellow capsicums, diced
- 1 punnet cherry tomatoes, quartered
- 1 large, or 2 small avocados, diced
- 1 lebanese cucumber, diced
- 1 bunch coriander, leaves picked off
- juice of 2 limes
- salt and pepper to season
Method:
- Pat the sirloin dry with a paper towel.
- Using a sharp knife, shave off some of the hard external fat layer if desired, then cut 8-10 diagonal deep slashes through the fat.
- Drizzle with olive oil.
- Mix the spices, lemon zest and salt together in a small bowl. Distribute over the sirloin, both sides, getting it into the cracks.
- Cover and set aside to come up to room temperature.
- Preheat your BBQ to medium-high heat.
- Place the sirloin on the BBQ fat side down to render the fat, then flip, cover and cook until it has reached your desired level (see notes).
- Set aside to rest for 15 minutes before slicing against the grain.
- For the Mexi Salsa, combine all ingredients in a bowl and toss to combine.
- Serve with the BBQ Sirloin.
- For rare: Cook for 10-15 minutes or until very soft to the touch with an internal temperature of 49°C to 55°C.
- For medium rare: Cook for 15-20 minutes or until tender, springy and soft with an internal temperature of 55°C to 60°C.
- For medium: Cook for 20-25 minutes or until tender and springy with some resistance with an internal temperature of 60°C to 65°C.
- For medium-well: Cook for 25-30 minutes or until firm, with an internal temperature of 68°C to 74°C.
- For well done: Cook for 30-35 minutes or until very firm, with an internal temperature of 77°C