Char-grilled sirloin with aioli and a radicchio salad

Char-grilled sirloin with aioli and a radicchio salad

This recipe is so much more than just a char-grilled steak, the garlicky aioli is a rich, irresistible addition and the salad of radicchio and fennel make it very special.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 4 beef sirloin steaks

  • Aioli
  • 3 cloves of garlic, peeled
  • 1 tsp sea salt flakes
  • 2 egg yolks
  • 1½ cups extra virgin olive oil
  • 1 tbsp lemon juice
  • a little hot water

  • Radicchio salad
  • 1 radicchio lettuce
  • 1 small fennel bulb, thinly sliced
  • oil and vinegar
  • a few flakes of Parmesan

Method

1.
Brush each sirloin steak lightly with oil. Season with salt and pepper. Preheat the char-grill pan to hot before adding the meat.
2.
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.
3.
Remove steaks from heat, loosely cover with foil and rest steaks for 2 minutes before serving.
4.
Serve the steaks with aioli and salad.
To make aioli: in a food processor process garlic, salt and egg yolks until smooth. Measure the 1½ cups olive oil in a jug. With the motor running begin to add the oil a few drops at a time. As the mixture starts to thicken you can add the oil in a thin stream. Add the lemon juice and a little hot water to make the aioli as thin as you like.
To make radicchio salad: wash the radicchio and separate the leaves, place in a salad bowl. Add the fennel, drizzle with a little oil and vinegar, add flaked Parmesan.

Essential Tips

  • You can also barbecue the steaks for this recipe, use either the char-grill plate or flat plate. They can also be pan-fried or grilled.
  • Take the meat from the fridge a few minutes before cooking. If the meat is chilled the rate of cooking will be slowed down. As char-grilling is a quick cooking method the end result will be better if meat is at room temperature before cooking. Take it from the fridge about 10 minutes before you cook (no longer).
  • Best beef cuts for char-grilling: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade.

Char-grilled sirloin with aioli and a radicchio salad

Char-grilled sirloin with aioli and a radicchio salad
Sign into your account
You must be logged in to complete this action.
Sign in using your Facebook account

The fastest and easiest way to sign into your account.

Sign in with Facebook

Rate this Recipe

Give a rating

From The Community